Fry the lamb fillets in an ovenproof pan in olive oil on each side (for toasted aromas) and then turn the stove down. Season with salt, pepper, rosemary, oregano and thyme and add butter, let sizzle carefully and flavor with butter in between. If you like, you can bake it in the oven at 180 degrees for 4 minutes.

Preheat the oven to 220 degrees. Score eggplants and peppers several times with a sharp knife and place in the oven for 30-40 minutes. In the meantime, chop the garlic, cut the sun-dried tomatoes into strips. Chop the herbs, take the aubergine and peppers out of the oven and remove the peel. Dice the pulp. Heat oil in a pan and sauté the vegetables, tomatoes, herbs, dried with garlic. Season with spices and drizzle the lemon over it.

Measure the rice in a large bowl and pour water over it and let it stand for about 10-15 minutes. Then rinse with cold water until the water is clear and then sieve and drain. Heat oil in a pan, sweat diced onions in it, add pine nuts. Then add the rice and mix everything together for approx. 2 minutes, quench with water / hairdryer. Add butter, currants, figs and bring to the boil, season with salt, pepper and lemon juice. Bring to the boil briefly at the highest level. Reduce the heat to low, put a lid on the pan and let the rice soak for about 20-25 minutes.