Turkish Pan-Seared Lamb Köfte with Charred Eggplant & Freekeh Pilaf

Ingredients

• 1 1/4 lbs ground lamb, grass-fed preferred
• 1 1/2 cups freekeh (roasted green wheat), uncooked
• 2 medium Japanese eggplant, halved lengthwise
• 1/2 medium red onion, finely diced
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp ground cumin
• 3/4 tsp ground coriander
• 1/2 tsp sumac, for brightness
• 1/2 tsp aleppo pepper
• 3/4 tsp sea salt
• 1/4 tsp black pepper
• 4 tbsp extra virgin olive oil, divided
• 3 cups vegetable broth, low-sodium
• 3 cloves garlic, minced
• 1/2 whole lemon, juiced
• 3 tbsp pine nuts, toasted, for garnish

Instructions

1. 1

   Heat 3 cups vegetable broth in a saucepan over medium-high heat. Add freekeh and 1 tbsp olive oil, toast for 2 minutes, then pour broth over. Bring to boil, reduce heat to low, cover and simmer for 20-22 minutes until tender.

2. 2

   While freekeh cooks, combine ground lamb, diced red onion, mint, parsley, cumin, coriander, sumac, Aleppo pepper, salt, and black pepper in a bowl. Mix gently until just combined. Form into 12-16 walnut-sized meatballs.