2 large eggplants
700g pumpkin, peeled, cut into small wedges
2 tbsp olive oil
1 tbsp cumin
2 tbsp natural seed mix (such as pine nuts, pumpkin and sunflower seeds)
700g lamb tenderloins
½ cup Greek-style yoghurt
1 tbsp tahini
1 tbsp lemon juice
2 cloves garlic, crushed
½ red onion, finely sliced
½ tsp sumac
¼ cup pomegranate seeds
1 cup mint leaves
Preheat a barbecue or chargrill plate to medium high. Cook eggplants, turning, 30 minutes or until eggplant is soft and skin is charred. Peel and discard skin and place flesh in a colander over a bowl.
Meanwhile, preheat oven to 200°C. Place pumpkin on a lined tray, sprinkle with half the oil and half the cumin. Season. Toss to combine. Bake 15 minutes; sprinkle with seed mix. Bake a further 15 minutes.
Drizzle lamb with remaining oil; sprinkle with remaining cumin and season. Barbecue or chargrill lamb for 5-6 minutes for medium or until cooked as desired. Cover and rest, then slice each tenderloin into 3 or 4 pieces.
Combine yoghurt, tahini, lemon juice and 1 tablespoon water. Season to taste.
Combine drained, roughly chopped eggplant with garlic and season to taste.
To serve, spread eggplant mixture on a serving plate. Top with pumpkin, lamb and onion. Drizzle with yoghurt sauce, sprinkle with sumac, pomegranate and mint. Serve.