Chickpea And Eggplant Kibbeh

• 1/2 cup fine bulgur
• 2 cups boiling water
• 1-1/2 cup cooked or one 15-ounce can chickpeas, drained and rinsed
• 1 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cumin
• salt and pepper
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 medium eggplant, peeled and chopped
• 1/3 cup pine nuts
• 1 teaspoon lemon juice

1. Place the bulgur in a medium-size heatproof bowl. Add boiling water and let stand for 20 minutes. Drain well and squeeze to remove any excess water. Place the bulgur in a large bowl.
2. Coarsely chop the chickpeas and add the bulgur. Add the allspice, cinnamon, cumin, salt and pepper. Stir to combine and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the eggplant and continue to cook, stirring a few times until tender, 5 to 7 minutes. Stir in the pine nuts and lemon juice, and season to taste. Set aside.
4. Preheat oven to 350'. Press half of the bulgur mixture into the bottom of a lightly oiled 10-inch-square baking dish, smoothing the top. Add the eggplant mixture, then cover with the remaining bulgur mixture, pressing down to smooth.
5. Bake until hot and lightly browned, about 30 minutes. Remove from the oven and let stand for 10 minutes before serving. Serve warm or at room temperature.

bulgur, boiling water, chickpeas, allspice, cinnamon, cumin, salt, olive oil, onion, eggplant, pine nuts, lemon juice

Taken from www.epicurious.com/recipes/member/views/chickpea-and-eggplant-kibbeh-51995601 (may not work)