Method

• 1.
  Brush eggplant with a little oil and season with pepper. Heat a large chargrill pan or large frypan on high heat. Cook eggplant, in batches, for 1-2 minutes each side until slightly charred. Remove and keep warm.
• 2.
  Brush the lamb fillets with the remaining oil and season with sea salt and freshly ground black pepper. Heat the same chargrill or frypan over medium-high heat and cook the lamb in batches, turning, for 6 minutes for medium-rare (or until cooked to your liking). Cover the lamb loosely with foil and leave to rest for 3 minutes.
• 3.
  Roughly chop half the mint leaves and place in a bowl with yoghurt, garlic, lemon juice and capers. Stir to combine, then season to taste with salt and pepper.

• 4.
  Slice lamb and arrange on plates with the eggplant. Drizzle with yoghurt sauce and scatter with remaining mint leaves.