HARISSA FRIED LAMB FILLETS

1 tablespoon harissa or chili paste
2 tablespoons lemon juice
2 tablespoons chopped mint
350 g lamb fillets, trimmed
2 aubergines (eggplants)
2 cloves garlic crushed
1/3 cup olive oil
1/2 cup yogurt
2 tablespoons tahini
3 tablespoons lemon juice, extra
4 slices Turkish bread
150 g rocket (arugula) leaves

Place harissa, lemon juice, mint and lamb in a bowl and allow lamb to marinate for 20 minutes. Place aubergines in a baking dish and bake in a preheated 425°F oven for 25 minutes or until skins are charred. Peel away skins and place aubergine flesh, garlic, oil, yogurt, tahini and extra lemon juice in a food processor or blender and process until smooth.