Heat a large frying or griddle pan over a high heat. Brush the eggplant/aubergine slices with oil.
Season, then fry until browned on both sides, about 8-10 mins.
Remove from heat, then tear or chop into small pieces. Season with salt and pepper.
Griddle chops for 4 mins on each side for pink. To make the dressing, combine lemon juice, paprika and half the dill in a bowl.
Drizzle dressing over eggplant/aubergine and toss.
Divide between two plates and put chops on top, then scatter with pine nuts and the rest of the dill.
Serve with salad and gluten free pitta bread.
Recipe from Good Food magazine
1 eggplant/aubergine, thinly sliced lengthways
3 tbsp olive oil
4 lamb cutlets or chops, trimmed of fat
squeeze lemon juice
2 tsp chopped dill
1 tbsp toasted pine nut