Imam bayildi with BBQ lamb & tzatziki

5 steps · 55 min total

1. 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.
2. 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.

3. 03

   Bake the Stuffed Aubergine

   Arrange the aubergine halves in a baking dish and divide the tomato mixture evenly among them. Pour over the reserved tomato juice, drizzle with a bit more olive oil, and bake for 30 minutes, or until the aubergines have fully collapsed and are very tender.
4. 04

   Make the Tzatziki

   While the aubergines bake, mix all the tzatziki ingredients together in a small bowl. Set aside.
5. 05

   Cook Lamb and Serve

   Season the lamb loin chops with salt, black pepper, and a pinch of paprika. Griddle, grill, or barbecue them for 3 minutes on each side, or until the fat is nicely browned and the lamb is cooked to your liking. Transfer the lamb to a serving dish and squeeze the lemon halves over them. Scatter the baked aubergines with the reserved parsley, then serve immediately with the lamb and tzatziki.