Turkish Lamb Köfte with Charred Eggplant & Herbed Bulgur

Ingredients

• 300 g ground lamb, lean, grass-fed preferred
• 150 g bulgur wheat, whole grain
• 2 whole Japanese eggplant, halved lengthwise
• 1/4 large red onion, finely minced
• 15 g fresh mint, chopped
• 20 g fresh parsley, chopped
• 1 tsp cumin, ground
• 1/2 tsp Aleppo pepper, or paprika
• 3 cloves garlic, minced
• 4 tbsp extra virgin olive oil, divided
• 300 ml vegetable broth, low-sodium
• 1/2 whole lemon, juice and zest
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. 1

   Combine ground lamb, minced red onion, 10g mint, 10g parsley, cumin, Aleppo pepper, 2 minced garlic cloves, 1/2 tbsp olive oil, salt, and pepper in a bowl. Mix gently until just combined.

2. 2

   Form mixture into 8 meatballs (golf-ball sized). Set aside on parchment paper.