Imam bayildi with BBQ lamb & tzatziki Recipe

Fry the onion in a little oil until soft. Add the garlic and cinnamon, then fry for another 1 minute, until fragrant.

Once the roasted aubergines are cool enough to handle, scoop out their centers. Roughly chop this flesh and add it to the onions. Halve the tomatoes, scoop their seeds and juice into a sieve set over a bowl, then chop the remaining tomato flesh. Add the chopped tomatoes to the pan and cook everything for 10 minutes, until the mixture is soft and reduced. Add a little more oil if the pan looks dry. Stir in most of the parsley, reserving a small amount for scattering at the end.