Turkish Charred Eggplant & Lentil Köfte with Pomegranate-Walnut Sauce

Ingredients

• 200 g eggplant, 1 medium, diced small
• 0.5 cup red lentils, dried
• 2 cups vegetable broth, low-sodium, divided
• 0.25 cup walnuts, finely chopped
• 2 tbsp pomegranate molasses, concentrate
• 3 tbsp fresh mint, chopped, divided
• 2 tbsp fresh parsley, chopped, divided
• 2 cloves garlic, minced
• 0.5 tsp ground cumin
• 0.5 tsp smoked paprika
• 4 tbsp chickpea flour, binding agent
• 0.5 cup bulgur wheat, dry
• 100 g cucumber, diced
• 80 g cherry tomatoes, halved
• 1.5 tbsp lemon juice, fresh
• 3 tbsp olive oil, divided
• 0.5 tsp sea salt
• 0.25 tsp black pepper

Instructions

1. 1

   Preheat oven to 425°F. Toss diced eggplant with 1 tbsp olive oil, salt, and pepper. Roast on baking sheet for 15 minutes until charred and tender.

2. 2

   Meanwhile, cook red lentils in 1 cup vegetable broth for 12-14 minutes until completely soft and mushy. Drain excess liquid if needed.