Braised Lamb Köfte with Charred Eggplant & Herbed Bulgur Pilaf

Ingredients

• 10 oz ground lamb, lean
• 3/4 cup whole grain bulgur, uncooked
• 1 medium eggplant, cut into 1-inch cubes
• 1 large red bell pepper, diced
• 14 oz crushed tomatoes, canned, no sugar added
• 1/2 medium red onion, finely minced
• 3 cloves garlic, minced
• 4 tbsp extra virgin olive oil, divided
• 1 tsp cumin
• 3/4 tsp paprika
• 1/4 tsp cinnamon, ground
• 3 tbsp fresh mint, chopped
• 3 tbsp fresh parsley, chopped
• 1 1/2 cup vegetable broth, low-sodium
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice, fresh

Instructions

1. 1

   Preheat oven to 425°F. In a bowl, combine ground lamb, half the minced red onion, 1 minced garlic clove, cumin, paprika, cinnamon, salt, and pepper. Form into 8-10 meatballs.

2. 2

   Heat 1 1/2 tbsp olive oil in a large braising pan over medium-high heat. Brown meatballs on all sides (4-5 minutes), then transfer to a plate.