TurkishMain course
Imam bayildi with BBQ lamb & tzatziki
This dish features tender, roasted aubergine, stuffed with a spiced tomato and onion filling. The aubergines bake until they collapse, soaking up all the flavors. Serve it alongside quick-grilled lamb loin chops and a cooling tzatziki. The aubergine takes its time in the oven, but the lamb cooks up fast, making it a good candidate for a weekend meal.
55 minServes 4
Method
5 steps · 55 min total
- 01
Roast the Aubergine
Preheat your oven to 190°C/170°C fan/gas 5. Halve the aubergines lengthwise and score the flesh deeply. Brush them with a generous layer of olive oil and arrange on a baking sheet. Roast for 20 minutes, or until the flesh is soft enough to scoop out easily. - 02
Prepare the Filling
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.
