Grilled Lamb Kofta with Charred Eggplant & Herbed Freekeh Pilaf

Ingredients

• 10 oz ground lamb, lean
• 3/4 cups freekeh, roasted green wheat
• 1 medium eggplant, sliced lengthwise
• 1/4 medium red onion, minced fine
• 3 tbsp fresh mint, chopped
• 3 tbsp fresh parsley, chopped
• 3/4 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp aleppo pepper
• 1 tbsp pomegranate molasses
• 3 tbsp extra virgin olive oil, divided
• 1 1/2 cups vegetable broth, low-sodium
• 1/4 cup pomegranate seeds
• 2 cloves garlic, minced
• 1/2 whole lemon, for juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. 1

   Combine ground lamb, minced red onion, 2 tbsp fresh mint, 2 tbsp fresh parsley, cumin, coriander, Aleppo pepper, pomegranate molasses, 1/2 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.