Imam bayildi with BBQ lamb & tzatziki

Ingredients

• 3 pcsEggplant
• 4 tbspOlive oil
• 150 gOnion
• 6 gGarlic
• 1 tspCinnamon
• 8 pcsTomato
• 20 gParsley
• 12 pcsLamb chop
• 0.5 gPaprika powder
• 1 pcsLemon
• 150 gYogurt
• 100 gCucumber
• 8 gMint
• 6 gSalt
• 1.5 gPepper

Instructions

1. 1

   Roast the aubergines

   • Preheat the oven to 190 °C (170 °C fan).
   • Halve the aubergines lengthways, score the flesh deeply and brush with 2 tbsp olive oil.
   • Place cut-side up on a baking sheet and roast for 20 minutes until the flesh is soft.
2. 2

   Prepare tomato-aubergine filling

   • Fry the chopped onion in 1 tbsp olive oil until soft.
   • Add garlic and cinnamon and fry 1 minute.
   • Scoop out the aubergine flesh, roughly chop and add to the onions.
   • Halve the tomatoes, strain the seeds and juice into a bowl, chop the flesh and add to the pan.
   • Cook for 10 minutes until soft, stir in most of the parsley (reserve some for garnish).
3. 3

   Fill and bake aubergines

   • Place aubergine halves in a baking dish and divide the tomato mixture among them.
   • Pour over the reserved tomato juice, drizzle with 1 tbsp olive oil and bake for 30 minutes until collapsed.
4. 4

   Make the tzatziki

   • Grate or finely dice the cucumber and squeeze out excess liquid.
   • Mix cucumber with Greek yogurt and chopped mint, season to taste and serve in a small bowl.
5. 5

   Grill the lamb and serve

   • Season the lamb chops with salt, black pepper and a pinch of paprika.
   • Griddle or grill 3 minutes each side until browned, then transfer to a plate and squeeze over lemon.
   • Sprinkle the aubergines with parsley and serve with lamb and tzatziki.