Careme

Instructions

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1. 1. Preheat a gas or charcoal grill to medium-high heat, about 425°F, and clean the grates; allow about 10 minutes for preheating.
2. 2. Bring 1 cup water and 1/8 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.
3. 3. Make the sauce by finely grating 1 garlic clove and whisking it with 1/2 cup plain Greek yogurt, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon ground black pepper.
4. 4. Combine 10 ounces ground beef with 3 tablespoons chopped Italian parsley, 1 minced garlic clove, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon Aleppo pepper, 3/8 teaspoon kosher salt, and 1/4 teaspoon ground black pepper; form into 6 compact oval köfte. Slice 1 medium eggplant lengthwise into 1/2-inch planks and coat with 1 tablespoon extra-virgin olive oil, 1/8 teaspoon kosher salt, and 1/8 teaspoon ground black pepper. Grill the 6 köfte for 3 to 4 minutes per side, until they reach 160°F internally, and grill the planks from 1 medium eggplant for 4 to 5 minutes per side, until browned and tender; rest both for 3 minutes.
5. 5. Chop 1 large heirloom tomato and thinly slice 1/4 medium sweet onion, then toss them with 1 tablespoon chopped Italian parsley, 1 tablespoon lemon juice, 2 teaspoons extra-virgin olive oil, 1/8 teaspoon kosher salt, and 1/8 teaspoon ground black pepper.
6. 6. Divide all the cooked components, salad, and sauce evenly between two plates, arranging them in separate colorful piles, and serve immediately.