In a mixing bowl, add all ingredients from the lamb section and mix until homogeneous. Set aside in the fridge.
In a blender or food processor, add feta cheese and heavy cream and blitz until smooth and homogeneous. Set aside in the fridge.
On a baking tray, place eggplant and zucchini flesh side facing up. Season with fleur de sel. Using a spoon fill the veggies with lamb mixture and shape to make it evenly distributed. Drizzle with 2 tbsp of Brut olive oil. Bake for 20 minutes in an oven set at 450°F. Set aside and cut into bite size pieces.
In a small mixing bowl, add tomatoes, chopped olives and the remaining 2 tbsp of Brut olive oil. Mix well and set aside at room temperature.
Time to plate up! Using a spoon, spread the whipped feta on a plate. Place the bite size lamb/veggies on top of the whipped feta. Garnish with the tomato and olives mixture.