Middle Eastern-Style Beef and Bulgur 'Kibbeh-Style' Skillet with Roasted Eggplant

Preheat oven to 400 deg F (200 deg C). Toss diced eggplant with a splash of water and roast on a parchment-lined tray for 20 minutes until tender and caramelized.

While eggplant roasts, rinse bulgur and simmer in 1.5 cups of water until tender and fluffy, about 12-15 minutes. Drain excess liquid.

In a large skillet over medium-high heat, brown the ground beef. Once the fat renders and the meat is deeply seared, add the minced shallots, sautéing until translucent and fragrant.

Stir the cooked bulgur and roasted eggplant into the skillet. Fold in the halved grape tomatoes, allowing them to blister slightly in the residual heat.

Season generously with the Aleppo pepper and Za'atar. Stir well to combine, letting the spices bloom in the heat.

Plate by spooning the mixture into a shallow bowl. Garnish with a final dusting of Za'atar and serve hot.