Spray both sides of eggplant and onion rounds with cooking spray. Grill the vegetables, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a cutting board. When cool enough to handle, chop the eggplant and onion and combine in a medium bowl with lemon juice, parsley, mint, oil, ½ teaspoon salt and cayenne.
Meanwhile, sprinkle lamb chops with pepper and the remaining ½ teaspoon salt. Grill the chops until browned on both sides and cooked to desired doneness, about 4 minutes per side for medium. Serve with the eggplant salad.
271 calories;16 g fat(3 g sat); 4 g fiber; 12 g carbohydrates; 21 g protein; 58 mcg folate; 62 mg cholesterol; 5 g sugars; 0 g added sugars; 472 IU vitamin A; 16 mg vitamin C; 42 mg calcium; 2 mg iron; 646 mg sodium; 598 mg potassium