Combine all ingredients in a food processor until the pesto reaches desired consistency.
Preheat oven to 425 degrees F.
Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil. Place cut side down on a nonstick baking sheet. Separate garlic cloves without peeling and wrap tightly in aluminum foil. Place eggplant and garlic in oven and cook until tender, approximately 25 minutes. Allow to cool. Unwrap garlic and peel. Scrape flesh from eggplant and discard skin. In a medium-sized bowl, combine garlic and eggplant. Add remaining oil, vinegar, salt and pepper, to taste and mix until well-blended.
Toast rolls and smear with eggplant spread. Layer with sliced lamb and onions. Top with buratta, mache and pesto. Garnish with mascarpone and mint.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Ben Ford, Culver City, California