Careme

Instructions

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1. 1.

   Cut 1 medium eggplant into 3/4-inch cubes. Cut 8 ounces heirloom tomatoes into wedges, and chop 1/2 cup parsley, keeping the vegetables and herb separate.

2. 2.

   Make the garlic yogurt by stirring together 1/2 cup plain Greek yogurt, 1 minced garlic clove, and 1 tablespoon lemon juice; set aside.

3. 3.

   Make the köfte mixture. Gently combine:

   • 12 ounces ground pork
   • 1/4 cup chopped parsley
   • 1 minced garlic clove
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon smoked paprika
   • 1/4 teaspoon crushed red pepper
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Shape into 8 compact oval patties about 1/2 inch thick.

4. 4.

   Bring 1 cup water and 1/4 teaspoon kosher salt to a boil in a small saucepan. Stir in 1/2 cup bulgur, cover, reduce the heat to low, and cook for 10 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork.

5. 5.

   While the bulgur cooks, heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the prepared eggplant, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 9 to 11 minutes, turning occasionally, until deeply golden and tender; transfer to a plate.

6. 6.

   Return the skillet to medium-high heat. Add the köfte without extra oil and sear for 3 to 4 minutes per side, until browned and the centers reach 160°F.

7. 7.

   Toss the prepared tomatoes and remaining 1/4 cup chopped parsley with 1/2 tablespoon olive oil, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt to make the tomato salad.

8. 8.

   Divide the bulgur between two shallow bowls. Add the seared eggplant, pork köfte, and tomato salad, then spoon the garlic yogurt alongside and serve.