Lamb Rump with Aubergine Caviar and Smoked Mozzarella

Ingredients

• 4 lamb rumps
• salt and freshly ground black pepper
• 4 slices of smoked mozzarella (“Il Casaro”)
• 2 large Aubergines
• 2 tablespoons of mint, finely chopped
• 2 tablespoons of parsley, finely chopped
• 2 tablespoons of raisins, finely chopped
• 3 tablespoons of chives, finely chopped
• 120 ml of olive oil
• ½ teaspoon of raz el hanout spice