• Step 1

  Season lamb with salt and pepper; marinate with dressing at least 30 min. Place eggplant on several layers of paper towels; season with salt and pepper. Let sit 30 min. Rinse; drain and pat dry.

• Step 2

  Combine basting oil and mint in small bowl. Divide eggplant on 4 skewers. Drizzle with mint-oil mixture; season with pepper. Divide lamb on 4 separate skewers; baste with mint-oil mixture.

• Step 3

  Preheat grill on HIGH 10 min. Coat cleaned grill grate lightly with vegetable oil.

• Step 4

  Place all skewers on grill. Reduce heat to MED. Sear 2-3 min until lamb has changed color one-quarter of the way up from bottom and eggplant begins to brown. Turn over; baste (brush seared side with basting oil & mint mixture). Sear 1-3 min.

• Step 5

  Turn over skewers; baste. Cook 13- 17 min, turning often until about 5 degrees below desired doneness (refer to temp chart for final cooking temps), and eggplant is tender and charred. Check internal temp by inserting thermometer halfway into thickest part of lamb.

• Step 6

  Transfer skewers to clean platter. Let lamb rest 5-10 min. Drizzle lemon juice over kabobs.

Note: When servings & ingredients are modified, nutrition & directions may vary.