Careme

Instructions

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1. 1. Start preheating a gas or charcoal grill to medium-high heat, about 425°F, and clean the grates.
2. 2. Chop 1/4 cup Italian parsley, separating it into one 3-tablespoon portion and one 1-tablespoon portion. Mince 1 garlic clove and finely grate 1 garlic clove. Cut 1 medium eggplant lengthwise into 1/2-inch planks. Chop 1 large heirloom tomato and thinly slice 1/4 medium sweet onion.
3. 3. Bring 1 cup water and 1/2 teaspoon kosher salt to a boil in a small saucepan. Stir in 1/2 cup dry bulgur wheat, cover, and simmer over low heat for 12 minutes. Remove from the heat, rest covered for 5 minutes, and fluff with 1 teaspoon extra-virgin olive oil.
4. 4. Whisk 1/2 cup plain Greek yogurt with the 1 finely grated garlic clove, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon ground black pepper.
5. 5. Combine 10 ounces ground beef with the 3-tablespoon portion of chopped Italian parsley, the 1 minced garlic clove, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon Aleppo pepper, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Mix just until evenly seasoned, then form into 6 compact oval köfte.
6. 6. Brush the planks from 1 medium eggplant on both sides with 2 tablespoons extra-virgin olive oil and season them evenly with 3/4 teaspoon kosher salt and 1/8 teaspoon ground black pepper.
7. 7. Grill the 6 prepared köfte for 3 to 4 minutes per side, until browned and 160°F internally. At the same time, grill the planks from 1 medium eggplant for 4 to 5 minutes per side, until deeply marked and tender; transfer both to a platter and rest for 3 minutes.
8. 8. Toss the chopped 1 large heirloom tomato and sliced 1/4 medium sweet onion with the 1-tablespoon portion of chopped Italian parsley, 1 tablespoon lemon juice, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon ground black pepper. Divide all components between two plates, spoon on the sauce, and serve immediately.