Start the grill. Cut the egg plant into 1/4 inch lengthwise pieces and lightly coat with EVOO, salt, and pepper, set aside. Lay the lamb on a plate and lightly sprinkle with salt+pepper. Depending on your grill setup you may be able to start grilling the eggplant while you prepare the rest of the recipe, for the first time though its probably easiest to finish prepping first.
Dice green onions and bell peppers and place in small container along with halved cherry tomatoes. Remove stems from kale, wash, and tear into bite size pieces (approximately an inch in diameter).
To a blender/food processor add 1/2 cup EVOO, 1/4 cup of water, juice of 1 lemon (optional), garbanzo beans (optional), paprika, cumin, finely chopped garlic cloves, and a pinch of salt+pepper. Blend on high until all ingredients are combined then pour into small jar.
After eggplant and lamb are finished grilling dice eggplant into bite sized chunks set aside. Cut the lamb into 1/4 inch slices. Combine kale with 1/4 of the dressing and gently mix. Finely chop mint leaves  and place in small bowl or plate.
Serve by placing lamb next to base of kale and then add other ingredients. If some servings will be saved for leftovers refrigerate in containers of the following: lamb, eggplant, onion+peppers+tomato, kale, mint, and dressing in jar.