1.Score the lamb skin and pan-fry it with the skin on. Use low heat with no oil to melt all the fat. Cook the lamb until it is crispy.
2.Burn the eggplant with a torch until the skin turns black and wrinkles. Then let it rest to cool down.
3.Peel the black skin off and dice the eggplant.
4.Spread the mixed seasonings on the seared lamb and put it into the oven at 180 degrees for 8 minutes.
5.Mix the diced eggplant with sesame, olive oil, salt, pepper, chilies, red onions, orange and mint leaves. Heat it up.
6.Plate it with the eggplant as the base and put the sliced lamb on it. Place some fresh salad on top to finish.