Step 1

Preheat oven to 180°C. Grease a 20 x 30cm lamington pan and line with baking paper.

Step 2

Heat oil in a frypan over medium heat. Add onion and cook for 3 minutes or until softened. Add spices and chopped vine leaves, and stir to combine. Transfer to a large bowl and set aside to cool.

Step 3

Place eggplant in a food processor and whiz until finely chopped. Add to onion mixture with pine nuts, haloumi, burghul and 1 tbs salt flakes. Toss to combine, then press into prepared pan.

Step 4

Using a sharp knife, make a criss-cross pattern on top for easy portioning. Bake for 30 minutes, then increase heat to 220°C and bake for a further 15-20 minutes or until golden.

Step 5

Meanwhile, place the red onion in a bowl with 1 tsp salt. Add vinegar and set aside for 5 minutes to pickle slightly.

Step 6

Transfer kibbeh to a platter. Serve with pickled onion, pomegranate, labneh, baby parsley leaves and extra vine leaves.