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1
In a medium bowl, combine the mustard, canola oil, honey, cumin, and chili powder.
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2
In a rectangular pan, arrange the chops so they are in one layer, pour the marinade over the chops, cover with plastic wrap and refrigerate.
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3
Allow the meat to marinate at least one hour and up to 6 hours, turning the meat over at least once.
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4
In a large bowl or rectangular glass dish, drizzle the eggplant slices with extra virgin olive oil and sprinkle with the cumin and herbes de Provence.
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5
Season with salt and pepper.
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6
When ready to grill, prepare a charcoal or wood fire and allow it to burn down to ashes, or preheat a broiler if cooking indoors.
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7
Place the eggplant rounds on the grill and cook 1 to 2 minutes on each side, until slightly charred and tender.
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8
Remove from the grill and reseason with salt and pepper.
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9
(This may also be done on the stovetop, with a Teflon-coated grill pan.)
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10
Season the lamb chops with salt and pepper and place on the grill.
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11
Grill chops for 4 to 5 minutes on each side or until medium rare.
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12
(This may also be done in the broiler.)
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13
To serve, place the eggplant slices on a large platter, overlapping in an oval.
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14
Place the lamb chops over the eggplant.
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15
To serve on individual plates, place 2 slices of eggplant on each plate and top with two lamb chops.
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16
Serve with your favorite grain salad, glazed carrots, haricots verts, or sliced tomatoes.
