For baba ganoush,preheat a barbecue to hot. Pierce eggplant with a toothpick several times,then wrap in 2 layers of foil.
Barbecue on all sides until it collapses when pressed.
Remove and allow to cool slightly. Unwrap eggplant,peel skin off and place flesh in a colander to drain off bitter juices.
In a food processor,place tahini,garlic and lemon juice and whiz for 1 minute. With motor running,add eggplant,salt,pepper and olive oil.
The consistency should be soft and smooth. Transfer to a serving bowl and set aside.
For salad,zest 1 lemon (cut away all white pith) and set zest aside. Remove skin and pith from remaining lemon. Cut lemon flesh into segments.
Blanch tomatoes in boiling water for 1 minute,then peel off skin. Dice tomatoes and mix with onion,parsley and lemon segments and zest. Dress with olive oil.
For cutlets,heat a grill to hot. Barbecue lamb cutlets until cooked to your liking. Set meat aside to rest for 5 minutes.
To serve,drizzle cutlets with pomegranate molasses. Serve with baba ganoush,salad,flat bread and yoghurt.