Step 1 Preheat a chargrill or grill to medium-high heat. Cook eggplant, turning, for 5 minutes, until tender. Transfer to a large bowl. Set aside to cool.
Step 2 In a large bowl, combine lamb, garlic, lemon zest and rosemary. Toss well to coat. Thread lamb and eggplant alternately onto 8 wooden skewers. Cook skewers, turning, for 5–7 minutes, until lamb is cooked to your liking. Grill mountain bread for 1 minute, until warmed.
Step 3 Meanwhile, make Greek salad: combine tomatoes, cucumber, onion, capsicum, olives and dressing in a large bowl. Sprinkle with oregano and feta, then toss gently. Serve Greek salad with skewers, grilled bread and lemon wedges.