Toast the spice mix.
Mix the spice mix with olive oil; just enough to wet the mix through.
Spread the mix over the lamb chops and marinate for at least a couple of hours, preferably overnight.
Slice the eggplants into rounds as thick as your finger. Place on a plate and sprinkle with rock salt. After half an hour, pat with a kitchen towel, turn the eggplant slices over, and repeat on the other side.*
Cooking the bulgur depends on the grain size, so follow the instructions on the packet. Sometimes there are two methods — either pouring the boiling stock or water over the bulgur, or adding the (cold) stock or water to the bulgur and cooking for 10–20 minutes. Either method works fine.
Remove the tops off the peppers and slice into quarters. Grill over a high flame.
Remove the marinated chops from the fridge and bring up to room temperature before grilling.
Dry off the eggplant slices and grill on both sides. You can now keep the peppers and eggplant warm on an oven tray until ready to serve.
Heat your pan or BBQ and grill or barbecue the chops over a high heat. Single chops will probably only need a couple of minutes in a moderate oven to finish, while the rack might need about 15 minutes before resting time.
While the lamb is resting, finish the bulgur by mixing in the butter. Add a little spice mix to the bulgur as well, but go easy as the chops are the main event.
Spoon some bulgur on each (warmed) plate. Top with the vegetables and the chops. Add a scoop of yoghurt and some sprigs of parsley. The yoghurt is great for a bit of relief from the spiciness of the chops and the parsley gives another dimension to the flavour of the dish.