Grilled Lamb with Eggplants and Zaatar

Preheat the oven to 400F (200C).

Cut the eggplant into quarters lengthwise, then into fat chunks.

Put them into a bowl and pour over half the olive oil, then season with sea salt and black pepper.

Put the eggplant on a baking sheet and bake for twenty minutes, until the flesh is truly tender.

Rub the lamb chops with olive oil, salt, and black pepper and grill them until they are sizzling outside and still pleasingly pink in the middle.

While they are cooking, turn the hummus into a bowl and drizzle it with a little olive oil.

Warm the remaining 3 1/2 tablespoons (50ml) olive oil in a shallow, nonstick pan over medium heat, then add the zaatar.

Transfer the eggplant to the pan and let it cook, turning the pieces occasionally, for three or four minutes.

Squeeze over the lemon juice and serve with the lamb cutlets and hummus.