Lunch · Middle Eastern · 15 min
Roasted Eggplant and Lamb Kibbeh-Style Bowl with Farro and Tahini
- Calories
- 546
- Protein
- 21g
- Carbs
- 61g
- Fat
- 25g
Ingredients
- 178.7 g farro
- 53.7 g ground lamb
- 40.3 g red onion
- 8 g garlic
- 2 g sumac
- 2.1 g Aleppo pepper
- 0.5 tsp salt
- 120.9 g eggplant
- 80.6 g grape tomatoes
- 0.4571 tbsp olive oil
- 7.9 g tahini
- 1 tsp lemon juice
- 1 tbsp water
Method
- 01Preheat oven to 400°F (200°C).
- 02Toss the cubed eggplant with olive oil, half the minced garlic, and a pinch of salt on a parchment-lined baking sheet. Roast for 20 minutes until tender and browned.
- 03In a saucepan, cover farro with salted water and boil for 25 minutes until chewy-tender; drain well.
- 04Heat a skillet over medium-high heat. Add the ground lamb, red onion, and remaining garlic. Sauté until the ground lamb is thoroughly cooked to a safe internal temperature of 160°F (71°C) and golden brown, about 7-8 minutes.
- 05Stir half the sumac and all the Aleppo pepper into the cooked lamb to bloom the spices.
- 06In a small bowl, whisk the tahini with lemon juice and water until a smooth, creamy sauce forms.
- 07Assemble the bowl with warm farro as the base, topped with spiced lamb, roasted eggplant, and halved grape tomatoes. Drizzle with tahini sauce and finish with a sprinkle of the remaining sumac.
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