Step 1

Preheat a barbecue grill on medium-high. Using 1 1/2 tablespoons oil, brush both sides of eggplant slices with oil. Cook for 2 to 3 minutes each side or until tender and charred. Roughly chop eggplant.

Step 2

Brush lamb with 2 teaspoons oil. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Slice thickly across the grain.

Step 3

Whisk vinegar, 1/2 teaspoon sumac and remaining 2 tablespoons oil in a bowl. Add eggplant, beans, mint, parsley and olives to the dressing. Toss gently.

Step 4

Arrange bean mixture on plates. Top with lamb. Combine yoghurt and garlic and spoon over lamb. Sprinkle with remaining sumac and serve.