Turkish Lamb Köfte with Charred Eggplant & Pomegranate-Walnut Sauce

Ingredients

• 1 1/4 lbs ground lamb, pasture-raised preferred
• 3 tbsp fresh mint, finely chopped
• 3 tbsp fresh parsley, finely chopped
• 1 1/2 tsp ground cumin
• 1 tsp sumac, for brightness
• 1/2 medium red onion, minced fine
• 3 cloves garlic cloves, minced
• 1/4 cup whole wheat breadcrumbs
• 2 whole large eggplants, halved lengthwise
• 5 tbsp extra virgin olive oil, divided
• 2 tbsp pomegranate molasses
• 1/2 cup walnuts, roughly chopped
• 1/2 cup labneh, or thick Greek yogurt
• 1/2 cup pomegranate seeds, fresh
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup vegetable broth, low-sodium

Instructions

1. 1

   Preheat oven to 425°F. Place eggplant halves on a baking sheet, brush cut-side with 2 tbsp olive oil, season with salt and pepper. Roast for 20-25 minutes until flesh is tender and golden.

2. 2

   While eggplant roasts, prepare köfte: combine lamb, mint, parsley, cumin, sumac, red onion, garlic, breadcrumbs, salt, and pepper in a bowl. Form into 12 oval meatballs.