Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and place it cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 30-35 minutes, or until the flesh is soft and slightly charred.

Once roasted, scoop the flesh out of the eggplant and place it in a food processor. Add the unsalted butter, lemon juice, minced garlic, smoked paprika, and cayenne pepper (if using). Blend until smooth and creamy. Season with salt and pepper to taste. Set aside.

Preheat a grill or grill pan over medium-high heat. Season the lamb sirloin steaks generously with salt and black pepper on both sides.

In a bowl, mix together the chopped pistachios and fresh mint leaves. Press the pistachio-mint mixture onto one side of each lamb steak, ensuring an even coating.

Drizzle olive oil onto the grill or grill pan. Place the lamb steaks crust-side down and grill for about 4-5 minutes. Flip the steaks and grill for an additional 4-5 minutes for medium-rare, or longer to achieve your desired doneness. Use a meat thermometer for accuracy; aim for an internal temperature of 135°F (57°C) for medium-rare.

Remove the lamb from the grill and let it rest for 5 minutes before slicing.

To serve, place a generous spoonful of the roasted eggplant butter on each plate. Top with sliced lamb sirloin and garnish with fresh mint leaves. Enjoy!