Grilled Lamb Kofta with Charred Eggplant & Herbed Freekeh Pilaf

Ingredients

• 10 oz ground lamb, lean
• 0.75 cups freekeh, roasted green wheat
• 1 medium eggplant, sliced lengthwise
• 0.25 medium red onion, minced fine
• 3 tbsp fresh mint, chopped
• 3 tbsp fresh parsley, chopped
• 0.75 tsp ground cumin
• 0.5 tsp ground coriander
• 0.5 tsp Aleppo pepper
• 1 tbsp pomegranate molasses
• 3 tbsp extra virgin olive oil, divided
• 1.5 cups vegetable broth, low-sodium
• 0.25 cup pomegranate seeds
• 2 cloves garlic, minced
• 0.5 whole lemon, for juice

Instructions

1. 1

   Combine ground lamb, minced red onion, 2 tbsp fresh mint, 2 tbsp fresh parsley, cumin, coriander, Aleppo pepper, pomegranate molasses, 0.5 tbsp olive oil, salt, and pepper in a bowl. Mix gently with hands until just combined—do not overwork.

2. 2

   Divide lamb mixture into 4 equal portions and mold onto metal skewers, forming elongated kofta shapes.