Sumac lamb with eggplant puree and fattoush

Name: Sumac lamb with eggplant puree and fattoush
Ingredients: 1 large_piece pitta bread (80g), sliced thinly; 1 large_piece eggplant (500g); 8 lamb loin chops (800g); 2 tablespoon sumac; 1 clove garlic, crushed; 1 tablespoon lemon juice; 1 medium_piece green capsicum (200g), sliced thinly; 1 small_piece red onion (100g), sliced thinly; 4 red radishes (140g), trimmed, cut into matchsticks; 1 large_piece tomato (220g), seeded, sliced thinly; 1/2 cup fresh mint, coarsely chopped; fresh flat-leaf parsley, coarsely chopped; 1 tablespoon olive oil; 1 tablespoon lemon juice, extra