Roast eggplant: Heat the oven to 210C fan bake and line a tray with baking paper. Slice the eggplant in half from top to bottom and season all sides with 1 tsp olive oil, 1/2 tsp salt and 1/2 tsp pepper. Lay cut side down on the baking tray and pop in the oven for 30 minutes until the inside is soft.
Lamb: Slice the meat off 2 lamb shoulders and add to a bowl. Season with 1 tsp cumin powder, 1 tsp paprika, 1/2 tsp salt and 1/2 tsp pepper. Heat a large pan to high heat and add 1 tsp olive oil. Cook the lamb for 5-6 minutes until the edges are crispy.
Dip: Once the eggplant has finished cooking, carefully peel the skin off and add the fleshy insides to a blender. Add 1 tbs tahini, 100g creme fraiche, 1 tsp crushed garlic and 1 tbs olive oil. Blitz into a smooth, thick paste. Spread over your serving platter.
Finish off: Toast 2-4 pita breads and slice cucumber. Plate up toasted pita and cucumber on the side of the dip, and lamb on the top. Finish with a sprinkle of paprika.