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Preheat oven to 425°F. Preheat a grill plate or grill. Coat eggplant with oil then grill until tender. Combine onion, vinegar, sugar, garlic, butter and 2 tbsp oil in a large shallow baking dish. Roast for 10 mins. Remove from oven and stir in parsley. Let cool for 5 mins. Meanwhile, drizzle tomatoes with remaining oil then roast for 10 mins. Rub lamb with sumac. Grill until cooked to your liking. Cover lamb and let rest for 5 mins. Slice thickly. Combine arugula, raisins and onion mixture in a large bowl and toss gently to combine. Distribute eggplant between serving plates. Top with arugula mixture, lamb and tomatoes.
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Wire egg slicer — uniform slices for salads, sandwiches, garnish
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Individual cups for perfectly shaped poached eggs
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Wire egg slicer — uniform slices for salads, sandwiches, garnish
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Individual cups for perfectly shaped poached eggs