Lunch · Mediterranean · 20 min
Lamb Keftedes with Herbed Bulgur and Roasted Eggplant
- Calories
- 898
- Protein
- 39g
- Carbs
- 65g
- Fat
- 56g
Ingredients
- 170 g ground lamb
- 2 clove garlic
- 1 tbsp za'atar seasoning
- 0.5 tsp salt
- 1 tbsp olive oil
- 60 g dry bulgur
- 150 g eggplant
- 100 g grape tomatoes
- 1 cup water
Method
- 01Preheat oven to 400°F (200°C).
- 02Cube the eggplant and toss on a baking sheet with 0.5 tbsp olive oil, half of the minced garlic, a pinch of salt, and a quarter of the za'atar seasoning.
- 03Roast eggplant in the oven for 20-25 minutes until golden brown and tender.
- 04In a bowl, mix ground lamb with the remaining minced garlic, half of the remaining za'atar seasoning, and a pinch of salt. Form into oval patties (keftedes).
- 05Heat the remaining 0.5 tbsp olive oil in a non-stick skillet over medium-high heat. Add keftedes and cook for 3-4 minutes per side until deeply browned and internal temperature reaches 160°F (71°C). Remove from heat and let rest.
- 06While eggplant roasts and lamb cooks, bring water and a pinch of salt to a boil in a small saucepan. Stir in bulgur, cover, reduce heat, and simmer for 12 minutes until tender. Drain excess liquid and fluff with a fork.
- 07In a serving bowl, combine the fluffed bulgur, roasted eggplant, and halved grape tomatoes. Sprinkle with the remaining za'atar seasoning and toss gently.
- 08Plate the warm herbed bulgur and eggplant salad and nestle the lamb keftedes on top. Serve immediately.
- 09Cook the lamb until the lamb reaches an internal temperature of 160°F (71°C) in its thickest part before serving.
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