Einkorn Bowl with Ground Lamb, Roasted Eggplant, and Tahini Sauce

Ingredients

• •1 cup einkorn berries
• •1 large eggplant, cubed
• •1 pound ground lamb
• •1/4 cup tahini
• •2 tablespoons lemon juice
• •2 cloves garlic, minced
• •1 teaspoon ground cumin
• •1 teaspoon paprika
• •3 tablespoons olive oil
• •1/4 cup water
• •to taste salt and pepper
• •2 tablespoons fresh parsley, chopped

Directions

1. 1Cook einkorn berries in salted water for 25-30 minutes until tender, then drain.
2. 2Toss eggplant cubes with 2 tablespoons olive oil, salt, and pepper; roast at 425°F for 20 minutes until golden.
3. 3Heat 1 tablespoon oil in a skillet over medium-high heat and cook ground lamb with minced garlic, cumin, and paprika for 8-10 minutes until browned; season with salt and pepper.
4. 4Whisk tahini with lemon juice, garlic, water, salt, and pepper to create sauce.
5. 5Divide cooked einkorn among bowls and top with roasted eggplant and spiced lamb.
6. 6Drizzle tahini sauce over each bowl and garnish with fresh parsley before serving.

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