Turkish Lamb Köfte with Bulgur Pilaf & Charred Eggplant

Ingredients

• 10 oz ground lamb, lean
• 3/4 cup bulgur wheat
• 1 1/2 cups vegetable broth, low-sodium
• 1 medium eggplant, cut into 1-inch rounds
• 1/4 medium yellow onion, finely minced
• 2 tbsp fresh mint, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 3/4 tsp cumin
• 1/2 tsp sumac
• 1/4 tsp cayenne pepper
• 2 cloves garlic cloves, minced
• 3 tbsp pine nuts, toasted
• 3 tbsp extra virgin olive oil, divided
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 whole lemon, for juice

Instructions

1. 1

   Toast bulgur in a dry skillet over medium heat for 2-3 minutes until fragrant. Add broth, bring to simmer, cover, and cook 12-14 minutes until tender. Fluff with fork, stir in 1 tbsp olive oil, season with salt and pepper.

2. 2

   While bulgur cooks, prepare köfte: In a bowl, combine ground lamb, minced onion, mint, parsley, cumin, sumac, cayenne, garlic, pine nuts, salt, and pepper. Form into 8 oval patties (about 2 inches long).