Köşk Kebabý Lamb Kebabs with Eggplant

Ingredients

• ¾ lb. boneless leg of lamb, cut into ⅔" cubes
• 1½ oz. lamb fat, preferably tail fat, cut into ⅔" cubes
• ¼ cups olive oil
• 1 tsp. coarse salt, plus more to taste
• 5 slender, pale purple eggplants (about 1 ¼ lbs.)
• ¼ cups butter
• 1 large green pepper, cored, seeded, and finely chopped
• 2 medium tomatoes, cored, peeled, and finely chopped
• ⅓ cups lamb stock (see Panfried Lamb Kebabs with Bulgar Pilav, step 1)
• ½ cups cilantro leaves

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