Grilled Lamb Köfte with Charred Eggplant & Herbed Brown Rice

Ingredients

• 1 1/4 lbs ground lamb, lean
• 1/2 large red onion, finely diced
• 1/2 cup fresh parsley, finely chopped
• 3 tbsp fresh mint, finely chopped
• 1 1/2 tsp ground cumin
• 1 tsp sumac
• 2 tbsp pomegranate molasses
• 3 cloves garlic cloves, minced
• 3/4 tsp sea salt
• 1/4 tsp black pepper
• 1 large eggplant, cut into 1/2-inch rounds
• 4 tbsp extra virgin olive oil, divided
• 1 1/2 cups brown rice, uncooked
• 3 cups vegetable broth
• 1/4 cup pine nuts, toasted
• 1/3 cup dried apricots, chopped
• 1 leaf bay leaf
• 1/2 lemon lemon, for juicing

Instructions

1. 1

   Start brown rice: Toast rice in 1 tbsp olive oil for 2 minutes, add broth and bay leaf, bring to boil, reduce heat and simmer covered for 40 minutes

2. 2

   Combine lamb, red onion, parsley, mint, cumin, sumac, pomegranate molasses, garlic, salt, and pepper in a bowl, mix gently until just combined