Preheat oven to 220°C/200°C fan-forced

Pierce eggplants all over with fork. Place on an oiled baking tray. Roast, turning occasionally, for 40 minutes or until eggplant is soft. Stand for 10 minutes. Halve eggplant. Scoop out flesh and discard skin. Place eggplant flesh in a food processor with crushed garlic, tahini, juice and oil. Process until almost smooth. Season to taste. Set aside

Heat half the oil in a large frying pan over medium-high heat. Cook onion and garlic, stirring, for 5 minutes or until softened

Add lamb, spices, salt and half the chilli. Cook, stirring for 10 minutes or until lamb is browned and cooked. Add honey. Cook for 5 minutes or until lamb is golden and crisp. Squeeze over juice of half a lemon

Meanwhile, heat remaining oil in a medium frying pan over medium-high heat. Crack eggs into the pan and cook for 3 minutes, sunny side up

Spread baba ghanoush over base of a serving platter. Spoon over lamb mixture. Top with eggs, mint and remaining chilli. Serve with warmed flat bread and lemon wedges