Turkish Charred Eggplant & Lentil Köfte with Pomegranate-Walnut Sauce

Name: Turkish Charred Eggplant & Lentil Köfte with Pomegranate-Walnut Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 servings
Ingredients: 200 g eggplant; 0.5 cup red lentils; 2 cups vegetable broth; 0.25 cup walnuts; 2 tbsp pomegranate molasses; 3 tbsp fresh mint; 2 tbsp fresh parsley; 2 cloves garlic; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 4 tbsp chickpea flour; 0.5 cup bulgur wheat; 100 g cucumber; 80 g cherry tomatoes; 1.5 tbsp lemon juice; 3 tbsp olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper

Prep 20 min · Cook 35 min · Serves 1 · medium

Vegan

Smoky roasted eggplant and red lentil patties pan-fried until crispy, topped with tart pomegranate molasses and toasted walnut sauce, served alongside herbed bulgur pilaf and cucumber-tomato salad

Ingredients

200 g eggplant
0.5 cup red lentils
2 cups vegetable broth
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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