Ingrédients

• 500g ground lamb
• 200g freekeh
• 1 large eggplant (approx. 400g), cut into 2cm cubes
• 100g pomegranate seeds
• 60ml tahini
• 1 lemon, juiced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 45ml olive oil, divided
• 1 tablespoon sumac
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1 small bunch fresh mint, chopped
• 500ml vegetable broth or water
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C (400°F). Toss the eggplant cubes with 30ml of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, until golden and tender.
2. 2.While the eggplant roasts, heat the remaining 15ml of olive oil in a pot over medium heat. Add the chopped onion and cook for 5 minutes until soft. Add the garlic and freekeh, toasting for 1 minute.
3. 3.Pour the vegetable broth over the freekeh, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the grain is tender.
4. 4.In a separate pan, cook the ground lamb over medium-high heat, breaking it up with a spoon. Once browned, drain any excess fat. Stir in the sumac, cumin, allspice, salt, and pepper. Cook for another minute.
5. 5.Prepare the dressing by whisking the tahini, lemon juice, half of the chopped mint, and 60-80ml of cold water until you reach a smooth, pourable consistency. Season with a pinch of salt.
6. 6.To serve, fluff the cooked freekeh with a fork and divide it among four bowls. Top with the spiced lamb, roasted eggplant, a drizzle of mint tahini, and a sprinkle of pomegranate seeds and the remaining fresh mint.

Informations nutritionnelles

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