Roasted Lamb Loin Salad

Name: Roasted Lamb Loin Salad
Ingredients: Neutral cooking oil, for frying and cooking; Kosher salt and freshly ground black pepper; 2 Japanese eggplants, cut into 2-inch-thick and 2-inch-long pieces; 2 tablespoons currants; Two 8-ounce steaks lamb loin, trimmed; 3 tablespoons unsalted butter; 5 breakfast radishes, shaved thin on a mandoline; 2 Persian cucumbers, sliced thin on a mandoline; 1/4 cup crumbled feta; 3 mixed tablespoons picked fresh dill, flat leaf parsley and cilantro, plus more for garnish; 3 cups canned chickpeas with their water; 1 cup tahini; 2 cloves garlic; Juice of 1/2 lemon; Kosher salt; Good quality extra-virgin olive oil, for drizzling