[Photo/The New York Times]

Related reading:

Four ways to cook eggplant: instruction

Four ways to cook eggplant: grilled eggplant salad

Four ways to cook eggplant: eggplant parmesan deconstructed

Four ways to cook eggplant: steamed eggplant

Time: 1 hour, plus at least 3 hours' marinating

3/4 cup plain yogurt

1 teaspoon grated lemon zest

2 1/2 teaspoons lemon juice

2 fat garlic cloves, finely chopped

8 tablespoons extra virgin olive oil, more for drizzling

1 pound boneless leg of lamb, cut into 1-inch chunks

1 3/4 teaspoons kosher salt

1 1/4 teaspoons black pepper

1 pound eggplant, cut into 3/4-inch cubes

4 dates, pitted and finely chopped

1/4 cup chopped cilantro

3 tablespoons sliced almonds

Chopped fresh mint, for garnish.

1. In a medium bowl, whisk together the yogurt, lemon zest, lemon juice and garlic. Whisk in 5 tablespoons of the oil.

2. Season the meat with 1 teaspoon salt and 1 teaspoon pepper and transfer to a large, nonreactive bowl. Pour half the yogurt mixture over the meat and toss well. Cover tightly with plastic wrap and refrigerate at least 3 hours or overnight.

3. Heat the oven to 425 degrees. Toss the eggplant with the remaining 3 tablespoons oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a baking sheet and roast, tossing occasionally, until eggplant is golden brown and tender, 20 to 30 minutes. Scrape into a bowl. Whisk the dates and cilantro into the remaining yogurt mixture and toss with the warm eggplant.

4. Adjust the oven to broil, with a rack 2 inches from the heat. Remove meat from marinade, wiping off any excess, and transfer to a large baking sheet. Drizzle lamb with a little oil. Broil until golden and cooked to desired doneness, about 4 minutes for medium rare. Let the meat rest for 5 minutes.

5. In a small skillet over medium-high heat, toast almonds, tossing occasionally, until golden brown, about 3 minutes.

6. Divide meat among serving plates and spoon eggplant next to the meat. Garnish with almonds and mint.

Yield: 4 servings.