Tasked with making a simple dinner that was primarily plant-based, I revisited a dish from one of my visits to Turkey. Actually, it was one of my creations, inspired while working in the kitchen of Dilara, my host when I visited Istanbul several summers ago.  It was August. And Dilara challenged me to "make magic." As August is Turkey's eggplant season, I recreated my mother's Provencal studded gigot d'agneau with eggplant, and prepared similarly to another frequent Turkish dish, roasted lamb.