Method:
1. Blend curry powder and a little oil on a plate, add lamb and turn to coat.
2. Heat char-grill pan on medium-high heat, cook lamb for 3-4 minutes on each side for medium or until cooked to your liking.
3. Heat oil in a frying pan over high heat, add garlic and eggplant and sauté until soft. Set aide to cool.
4. Combine the yoghurt, eggplant, mint and lemon juice in a medium bowl, season with salt and pepper.
5. Serve cutlets with eggplant yoghurt and warm tomato passata.