Preheat oven to 200c.

In a baking dish, toss together the garlic, cumin, cubed lamb, salt, and pepper.

Set aside for 10 minutes to allow the flavors to meld.

Add the cubed eggplant, fresh rosemary sprigs, and olive oil to the lamb mixture.

Cook in the preheated oven for 30 minutes, stirring occasionally, until the lamb is cooked and the eggplant is golden brown.

While the lamb and eggplant are cooking, prepare the dressing by combining the chopped red onion, mint, basil, flat leaf parsley, and lime juice in a bowl.

Season the dressing to taste with salt and pepper.

Once the lamb and eggplant mixture is cooked, add it to the prepared dressing.

Allow the mixture to rest in the dressing for 5 minutes to absorb the flavors.

Serve the lamb and eggplant salad over a bed of fresh salad greens, such as tomatoes and bitter lettuce leaves.

Accompany with warmed crusty bread.