Turkish Lamb Köfte with Charred Eggplant & Bulgur Pilaf

Ingredients

• 1 1/4 lbs ground lamb, 85/15 blend preferred
• 1/2 cup fresh mint, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/2 medium onion, finely minced
• 3 cloves garlic, minced
• 1 1/2 tsp ground cumin
• 1/2 tsp sumac, optional but recommended
• 3/4 tsp sea salt
• 1/4 tsp black pepper
• 1 1/2 cups bulgur wheat
• 3 cups vegetable broth, low-sodium
• 1 large eggplant, cut into 1-inch rounds
• 4 tbsp extra virgin olive oil, divided
• 3/4 cup greek yogurt, plain, full-fat
• 1 tbsp pomegranate molasses, or pomegranate juice
• 1/4 cup pomegranate seeds, for garnish
• 1/2 whole lemon, for juice

Instructions

1. 1

   Combine lamb, mint, parsley, onion, garlic, cumin, sumac, salt, and pepper in a bowl. Mix gently with hands until just combined. Refrigerate for 15 minutes.

2. 2

   Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brush eggplant rounds with remaining 2 tbsp oil and sprinkle with salt. Once skillet is hot, add eggplant in batches and sear 3-4 minutes per side until deeply charred. Transfer to a plate.