Marinate lamb chops in pomace oil, rosemary, thyme, and sliced garlic for at least 60 minutes.
Preheat the oven to 180°C and line a baking tray with foil.
Brush aubergine pieces with oil, season with salt, and griddle until well-marked on each side.
Transfer aubergine to the tray and bake for 15 minutes.
Mix harissa paste, agave, lemon juice, 20ml water, and salt.
Brush aubergine with harissa mixture and bake for an additional 5 minutes.
Combine coconut yoghurt with lime juice, zest, and a pinch of salt.
Blanch green beans in boiling salted water for 2 minutes then refresh in cold water.
Whisk mint, garlic, shallot, vinegar, and rapeseed oil in a bowl.
Toss beans in the dressing to finish the chutney.
Preheat grill to high and cook marinated lamb chops to desired level.
Plate aubergine with dots of yoghurt, peanuts, chilli, and coriander alongside lamb and chutney.