Mediterranean Freekeh Bowl with Grilled Vegetables and Lamb

Instructions

1. In a large pot or Dutch oven, heat 1 tablespoon of the olive oil over medium-low heat. Add the onion and sauté until translucent, about 8 minutes.
2. Add the ground lamb and spices and ¼ teaspoon of the salt and cook until lamb is browned and cooked through, using a spatula to break apart the meat, about 8 minutes.
3. Add the freekeh and water and bring to a boil. Reduce heat to a simmer, then cook, covered, for about 15 minutes. Turn off the heat and leave the lid on.
4. Meanwhile, get the grill going over medium heat. Use 1 tablespoon of olive oil to brush both sides of the eggplant slices, then top with ¼ teaspoon salt and 1/8 teaspoon pepper. Grill for about 3 minutes on each side, until grill marks appear.
5. Toss the cherry tomatoes with the remaining 1 tablespoon of olive oil, ¼ teaspoon salt, and 1/8 teaspoon pepper, then use a vegetable basket (or a makeshift pouch of aluminum foil) and grill for approximately 6 minutes, or until soft. NOTE: If you don’t have a grill, the eggplant and the tomatoes can be broiled or cooked in a grill pan on the stove.
6. Add the grilled vegetables and the sliced scallions to the large pot of freekeh and mix until well combined. Taste and adjust seasoning, then portion into four servings.
7. To make the dressing, use a fork to whisk together the tahini and lemon juice until creamy. (If the mixture is too thick, you can add 1 tablespoon of water.) Drizzle the dressing over the freekeh bowls before serving.