Place lamb cutlets in a bowl. Place soy, mirin, ginger and sesame oil in a jug and pour half over the lamb, reserve the rest for the eggplant.
Place the peeled eggplant in a steamer basket with a lid set over a saucepan of boiling water and steam for 20 minutes or until soft, turning after 10 minutes. Slice eggplant and place in a bowl. Pour over reserved soy mixture and allow to absorb.
Steam corn for the final 10 minutes and broccolini for the last5 minutes.
Meanwhile, preheat a lightly oiled chargrill pan to medium high heat and cook lamb for 3 minutes on the first side and 2 minutes on the second side, or until cooked to your liking. Transfer lamb to a clean plate and sprinkle with sesame seeds. Serve lamb with eggplant, corn, broccolini and steamed rice.
Tips
Swap rice wine vinegar for mirin. If you want a little sweetness add a little honey or kecap manis.
Try with lamb loin chops as a tasty but cheaper alternative.
Marinate lamb for half an hour or overnight if you have time.
After cooking the lamb cutlets, use tongs to hold the edges of the cutlets against the hot grill so they get cooked as well.
Try baby or finger eggplant instead, but cook it on the chargrill instead of in the steamer. Keep skin on and cut in half before grilling.
