Grilled Lamb with Eggplants and Zaatar

1. 1

   Preheat the oven to 400F (200C).

2. 2

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

3. 3

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

4. 4

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

5. 5

   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.

6. 6

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

7. 7

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

8. 8

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

9. 9

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

No additional tips available.