Turkish Pomegranate-Glazed Lamb Köfte with Charred Eggplant & Freekeh Pilaf

Ingredients

• 1 1/4 lbs ground lamb, lean
• 1 cup freekeh, roasted green wheat
• 2 medium Japanese eggplant, halved lengthwise
• 3 tbsp pomegranate molasses, unsweetened
• 1/3 cup fresh mint, finely chopped
• 1/3 cup fresh parsley, finely chopped
• 2 tbsp fresh dill, chopped
• 1/4 cup pine nuts, toasted
• 1 medium shallot, minced
• 3 cloves garlic, minced
• 1 1/2 tsp cumin, ground
• 1 tsp sumac, ground
• 1/2 tsp aleppo pepper, or red pepper flakes
• 2 cups vegetable broth, low-sodium
• 4 tbsp extra virgin olive oil, divided
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/4 cup pomegranate seeds, for garnish
• 1 whole lemon, cut into wedges

Instructions

1. 1

   Toast freekeh in a dry skillet over medium-high heat for 2-3 minutes until fragrant, then set aside.

2. 2

   In a large bowl, combine ground lamb, minced shallot, garlic, mint, parsley, dill, cumin, sumac, Aleppo pepper, salt, and pepper. Mix gently with your hands until just combined, do not overwork.