Roasted Eggplant and Lamb Kibbeh-Style Bowl with Farro and Tahini

Preheat oven to 400°F (200°C).

Toss the cubed eggplant with olive oil, salt, and half the garlic on a parchment-lined tray.

Roast for 20 minutes until tender and caramelized.

Meanwhile, boil the farro in salted water for 25 minutes until chewy-tender; drain well.

In a heavy pan over medium-high heat, brown the ground lamb with the red onion and remaining garlic.

Once the lamb is crisp and golden, fold in the sumac and aleppo pepper to bloom the spices.

In a small bowl, whisk tahini with a squeeze of water and lemon juice until smooth and creamy.

To plate, build a base of warm farro, top with the spiced lamb, roasted eggplant, and fresh tomatoes.

Drizzle generously with the tahini sauce and finish with a pinch of extra sumac.