Baba ghanoush and vegan kibbeh

I've had a vegan kibbeh recipe bookmarked for a few months - it sounded tasty and looked appealing, and I was just waiting for the weather to warm up to try something a little less stewy. I decided to make it yesterday as part of a grazing mezze meal (along with olives, bread and hummous) and I went online to find a suitable vegetable-based side dish. Baba ghanoush sounded like the perfect addition.

The baba ghanoush turned out really nice - I'm sure it would've paled in comparison with the wonderful dish that is described on the link, but it was still much better than any commercial spread that I've tried.

But the kibbeh... oh, the kibbeh. Finding a good vegetarian replacement for a meat dish is always challenging, but this was disappointingly far from the real thing in terms of both texture and flavour. (It probably doesn't help that I used to buy delicious kibbeh from a local Lebanese restaurant.) I'll have to get creative with the leftovers - maybe add more spices and try baking them for a bit, maybe serving on an endive leaf.

Baba ghanoush
inspired by this recipe

2 eggplant
4-5 cloves garlic (or "teeth", as referred to in this link)
2-4 tbsp tahini
juice of 1 lemon

Roast the whole eggplant at 425-450 for approximately an hour, or until the eggplant is dark and deflated. Let cool for a while. Remove stem and place in food processor - I used the entire eggplant, skin and all. Process for a bit, then add the pressed garlic, tahini, and lemon juice. Season with freshly ground sea salt and black pepper. Process to desired consistency.

Bulgur and walnut kibbeh
adapted from this recipe

3/4 c bulgur
1/2 c walnuts, lightly toasted and finely chopped
2 garlic cloves, crushed
2 tbsp olive oil
1/4 c Italian parsley, minced
2 tbsp fresh mint, minced
3/4 tsp ground cinnamon
juice of 1/2 lemon

Cover the bulgur in boiling water and let sit for an hour. Squeeze out excess moisture. Toss with the remaining ingredients and let sit 15-30 min. Form into balls to serve. Try one and be thankful that you didn't make this dish for guests.