1.Combine oil, dukkah and lamb in a medium bowl; cover, refrigerate 2 hours.
2.Meanwhile, make eggplant dip. Prick eggplant all over with a fork. Grill over medium heat on an oiled grill plate for 25 minutes, turning frequently, or until tender. When cool enough to handle, peel eggplant. Squeeze eggplant flesh to remove any excess juice. Blend or process eggplant with remaining ingredients until smooth. Season to taste.
3.Stand lamb at room temperature for 15 minutes. Heat an oiled grill plate or frying pan over medium heat. Cook lamb for 3 minutes each side (for medium rare) or until cooked as desired. Cover lamb; rest for 5 minutes before slicing thinly, season.
4.Top 1 tablespoon of dip with 3 slices of lamb; drizzle with extra oil and top with a fresh flat-leaf parsley sprig.
You will need 12 small decorative bamboo forks or skewers to serve. You can barbecue the lamb, instead of grilling or pan-frying, if you like. The eggplant dip can be made a day ahead; store, covered, in the fridge. The lamb can be marinated a day ahead; store, covered, in the fridge. Dukkah is a packaged spice and nut blend; it is available from spice shops, major supermarkets and delis.