Turkish Lamb Köfte with Roasted Eggplant & Bulgur Pilaf

Ingredients

• 10 oz ground lamb, lean ground lamb
• 3 tbsp fresh mint, finely chopped
• 3 tbsp fresh parsley, finely chopped
• 1/4 medium onion, minced
• 2 tbsp pine nuts, toasted
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp sumac, optional but recommended
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1 whole egg, beaten
• 3/4 cup bulgur wheat, uncooked
• 1 1/2 cups vegetable broth, low-sodium
• 1 medium eggplant, cut into 1-inch cubes
• 3 tbsp extra virgin olive oil, divided
• 2 cloves garlic, minced
• 1/2 whole lemon, for juice
• 1 tbsp pomegranate molasses, optional garnish

Instructions

1. 1

   Preheat oven to 425°F. Toss eggplant cubes with 1 1/2 tbsp olive oil, salt, and pepper. Spread on baking sheet and roast for 20-22 minutes until golden and tender.

2. 2

   In a medium pot, heat 1 tbsp olive oil over medium heat. Add minced onion and cook 2 minutes until softened. Add bulgur and toast for 2 minutes, stirring frequently.