Turkish Smoky Eggplant & Lentil Köfte with Tahini Drizzle & Charred Tomato Salad

Ingredients

• 0.5 cup brown lentils, cooked, or use canned and drained
• 1 cup eggplant, diced small
• 1 tbsp ground flaxseed
• 3 tbsp water, for flax egg
• 2 cloves garlic, minced, divided
• 1 tsp cumin
• 0.75 tsp smoked paprika
• 2 tbsp fresh mint, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp onion, minced very fine
• 2 tbsp whole wheat flour
• 2 tbsp olive oil, for cooking
• 2 tbsp tahini
• 1.5 tbsp lemon juice
• 2 tbsp water, for tahini sauce
• 1 cup tomatoes, halved
• 2 tbsp red onion, thinly sliced
• 0.75 cup arugula, fresh
• 1 piece pita bread, whole wheat
• to taste salt and black pepper

Instructions

1. 1

   Roast diced eggplant at 425°F for 12-15 minutes until golden and tender, stirring halfway through.

2. 2

   While eggplant roasts, prepare flax egg: mix ground flaxseed with 3 tbsp water, let sit 5 minutes.