Method:

1. Marinate the lamb in the five spice powder, garlic, vegetable oil, Shaoxing and light soy sauce for 1-4 hours, covered in the refrigerator. Thread the lamb fillets onto the wooden skewers so they won’t curl up when cooking.
2. Place the eggplant in a colander and sprinkle with the salt. Allow moisture to drain out for 20 minutes then rinse under cold water and dry well with paper towel. Heat the oil in a wok and fry the eggplant until lightly golden, adding a little more oil if necessary.
3. Brush a BBQ plate or char grill plate with a little oil and cook the lamb to your liking over high heat. Sprinkle with a little sea salt and serve with the tortillas, eggplant and cucumber for guests to assemble.
4. For gluten free alternative, use corn tortillas or lettuce leaves.