Lebanese Kafta-Spiced Lamb Skewers with Charred Eggplant and Pomegranate Tabbouleh

Ingredients

• 350 grams ground lamb, lean ground lamb
• 2 tablespoons fresh mint leaves, finely chopped
• 3 tablespoons fresh parsley, finely chopped
• 1/4 medium onion, finely minced
• 1/2 teaspoon allspice, ground
• 1/4 teaspoon cinnamon, ground
• 1/2 teaspoon cumin, ground
• 1/4 teaspoon black pepper, freshly ground
• 1/2 teaspoon sea salt
• 3/4 cup bulgur wheat, fine bulgur
• 1 cup boiling water
• 1 cup cherry tomatoes, halved
• 1/2 medium cucumber, diced
• 2 tablespoons pomegranate molasses
• 3 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice, fresh
• 1/4 cup pomegranate seeds
• 2 whole Japanese eggplant, halved lengthwise

Instructions

1. 1

   Combine ground lamb, mint, parsley, minced onion, allspice, cinnamon, cumin, black pepper, and sea salt in a bowl. Mix gently until just combined; do not overmix.

2. 2

   Divide lamb mixture into 4 equal portions and mold each onto metal skewers, creating 4-inch cylinders.