Ingredients

• 1 eggplant, halved lengthwise
• 1.5 cup chickpeas, drained and rinsed
• 1 cup bulgur wheat
• 0.5 cup water, boiling
• 0.25 cup parsley, chopped
• 2 tablespoon mint, chopped
• 1 onion, finely minced
• 2 clove garlic, minced
• 1 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon olive oil
• 0.33 cup sesame tahini
• 3 tablespoon lemon juice
• 1 clove garlic, minced
• 3 tablespoon water
• 0.5 teaspoon salt
• 2 tablespoon pomegranate molasses
• 1 tablespoon olive oil
• 0.25 cup pomegranate arils
• 2 tablespoon pine nuts, toasted

Steps

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place eggplant halves cut-side down on the prepared baking sheet. Brush with 1 tablespoon olive oil and roast for 25 minutes until golden and tender.
3. While eggplant roasts, place bulgur wheat in a bowl and pour 1/2 cup boiling water over it. Cover and let sit for 10 minutes to soften.
4. Remove roasted eggplant from oven and let cool for 5 minutes. Scoop the flesh from the skin, discarding the skin, and place eggplant flesh in a food processor.
5. Add drained chickpeas, fluffed bulgur wheat, minced onion, 2 cloves minced garlic, cumin, coriander, cayenne, salt, and black pepper to the food processor. Pulse until the mixture comes together but still has some texture (do not puree smooth).
6. Transfer mixture to a bowl and gently fold in chopped parsley and mint until evenly distributed.
7. Dampen your hands with cold water. Divide the mixture into 8 equal portions and shape each into an oblong, football-like croquette about 3 inches long.
8. Reduce oven temperature to 375°F (190°C). Brush the 9x13 baking pan with 1 tablespoon olive oil.
9. Arrange kibbeh croquettes on the oiled pan, leaving 1 inch between each. Brush the tops and sides of each croquette with the remaining 1 tablespoon olive oil.
10. Bake for 25 minutes until the kibbeh is golden brown and crispy on the outside.
11. While kibbeh bakes, make the tahini sauce: whisk together tahini, lemon juice, 1 minced garlic clove, water, and salt in a small bowl until smooth and pourable (add more water if needed).
12. Remove kibbeh from oven and transfer to serving plates or a platter.
13. Drizzle the warm kibbeh with tahini sauce in artistic swooshes, then drizzle with pomegranate molasses.
14. Scatter pomegranate arils and toasted pine nuts over the top and serve immediately.