Lamb chops with Baba Gannouj

6 lamb chops
1 cup italian parsley
1 onion, finely sliced
200 gr grape or cherry tomatoes, halved
1 large eggplant roasted
5 tablespoons sesame tahin
2 tablespoons yogurt
1 garlic clove, finely chopped
3 tablespoons extra virgin olive oil
sea salt
2 tablespoons sumac
black pepper
thyme
1 tablespoon lemon juice

Put the lamb chops in a bowl, add sea salt, olive oil, thyme and lemon juice, nicely mix and 1 hour marinated at room temparature. Put the eggplant flesh in a blender and pure with the tahin, yogurt and garlic; season to taste with sea salt and freshly ground black pepper. After then, put onion, parsley, sumac in to bowl, nicely mix, season to taste with sea salt.

Heat a large non stick frying pan or chargrill pan over high heat. Add the lamb chops sear for 3-4 minutes on each side. Transfer to a warm plate.

Spoon the eggplant puree onto 3 plates and cross the lamb chops over the top; add onion salad and cherry tomato.