Ingredients

• 400g ground lamb
• 1 red onion, finely chopped
• 2 cloves garlic, minced
• 30g fresh parsley, chopped
• 15g fresh mint, chopped
• 45ml olive oil, divided
• 200g bulgur wheat
• 400ml vegetable broth or water
• 1 large eggplant (approx. 400g), cubed
• 5g dried oregano
• 250g cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 lemon, juice only
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. On a baking sheet, toss the cubed eggplant with 15ml of olive oil, dried oregano, salt, and pepper. Roast for 20-25 minutes until tender and golden.
2. 2.While the eggplant roasts, prepare the bulgur. Bring 400ml of water or broth to a boil in a saucepan. Add the bulgur wheat, cover, reduce heat to a simmer, and cook for 12-15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
3. 3.In a medium bowl, combine the ground lamb, chopped red onion, minced garlic, fresh parsley, fresh mint, salt, and pepper. Mix well and form into 8 small patties.
4. 4.Heat 15ml of olive oil in a large skillet over medium-high heat. Cook the lamb patties for 3-4 minutes per side, until browned and cooked through. Set aside.
5. 5.In a large bowl, combine the cooked bulgur, halved cherry tomatoes, diced cucumber, and diced red bell pepper. Drizzle with the remaining 15ml of olive oil and the fresh lemon juice. Toss to combine and season with salt and pepper.
6. 6.To assemble for meal prep, divide the bulgur salad evenly among 4 containers. Top with the roasted eggplant and two lamb patties each. Seal and refrigerate for up to 4 days.

Nutrition Information

Why this recipe