Rosemary Lamb Kebabs with Smoky Eggplant

Name: Rosemary Lamb Kebabs with Smoky Eggplant
Ingredients: 4 sturdy rosemary sprigs, each about 8 inches (20 cm) long; 1 1/2 pounds pounds (680 g) boneless lamb shoulder or leg, cut into 1 1/2- to 2-inch (4 to 5 cm) cubes; 1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling; Kosher salt; 1 tablespoon Sichuan peppercorns; 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; 3 tablespoons chopped fresh oregano; 2 teaspoons Korean red pepper flakes (gochugaru); 2 cloves garlic, finely chopped; 2 large eggplants; 2 tablespoons tahini; 2 teaspoons freshly squeezed lemon juice; Freshly ground black pepper; Pomegranate seeds, for garnish (optional); Toasted pine nuts, for garnish (optional); Lemon wedges, for serving; Grilled pita bread, for serving