Method:
1 Preheat oven 200°C fan forced. Place piece of lamb on a chopping board and open out and season with salt and pepper. Top with 1 spinach leaf, 3 slices of haloumi, and another spinach leaf. Roll the lamb and tie with kitchen string at 4cm intervals.
2 Heat oil in frying pan over high heat, add lamb and cook, turning, until browned all over. Transfer pan to oven, cook for 10 minutes for medium-rare or until cooked to your liking. Remove string and rest for 5-10 minutes, then slice.
3 Heat oil in frying pan over medium heat. Add eggplant, cook for 4-5 minutes or until tender, chop remaining spinach and add to the pan, cook for 1 minute or until spinach wilts. Add 2 tbs balsamic vinegar, and season with salt and pepper.
4 Heat a char-grill pan over medium heat, cook remaining haloumi slices for 1 minute each side or until charred and warmed through.
5 Spoon eggplant mixture onto a serving plate, top with haloumi and lamb, drizzle with olive oil and remaining balsamic vinegar to serve