Baked Eggplant Bulgur Kibbeh ✦ Main

Baked Eggplant Bulgur Kibbeh ✦ Main

This dish features tender eggplant blended with nutty bulgur and a mix of aromatic spices and baked until lightly crisp on the outside. Soft and flavorful on the inside, these plant-based patties capture the essence of the traditional Middle Eastern kibbeh while offering a hearty, satisfying, and wholesome option for any meal.

In Brazilian culture, “kibe” is a very popular dish that can also be served as a finger food — shaped like small kebabs and fried, adapted from the Middle Eastern dish kibbeh brought by Lebanese and Syrian immigrants.
Baked Eggplant Bulgur Kibbeh ✦ Main
  • Baked Eggplant Bulgur Kibbeh ✦ Main
  • Baked Eggplant Bulgur Kibbeh ✦ Main

Main Dish: Baked Eggplant Bulgur Kibbeh

INGREDIENTS

Bulgur wheat, eggplant, onion, garlic, walnuts, mint, olive oil, salt, black pepper, paprika, lime
HEATING INSTRUCTIONS

Stovetop: Transfer to a small pot over medium heat. Option of adding a splash of water, olive oil, broth if needed. Stir occasionally until heated through.

Microwave: Remove the lid before heating. For best results, transfer to a microwave-safe dish. Heat on high for 2–3 minutes, stirring halfway to ensure even warming.

Oven: Remove the food from the plastic container and place it in an oven-safe dish. Preheat oven to 350°F, cover the dish with foil, and heat for 15–20 minutes or until piping hot in the center.

Leftovers: Store any leftovers in an airtight container in the refrigerator. Consume within 2–4 days after reheating for the best freshness and taste.
PORTION SIZES

Balanced Plate Portion Suggestion:

✸ Each main dish: 130 g – 140 g (4.6 – 5 oz cooked weight) per serving.
✸ Each side dish: 100–135 g = 3.5–5 oz per serving.
✸ Total weight varies by your chosen plan and serving size is based on your meal choices.

VEGAN

No Seed Oil

WHOLESOME INGREDIENTS

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