Imam Bayildi with BBQ Lamb and Tzatziki

Ingredients

• 3aubergine, halved lengthways
• 2 tbspolive oil, plus extra for frying and drizzling
• 1onion, chopped
• 2 clovegarlic, chopped
• 1 tspcinnamon, ground
• 8tomatoes, halved; seeds and juice reserved separately, flesh chopped
• 1 bunchparsley, chopped; some reserved for scattering at the end
• 12lamb loin chops
• paprika, for seasoning lamb
• 1lemon, halved; squeezed over cooked lamb
• 150 ggreek yogurt, for tzatziki
• 1/2cucumber, grated and squeezed dry; for tzatziki
• 2 tbspmint, fresh, chopped; for tzatziki

Method

1. 1

   Heat oven to 190C / 170C fan / Gas 5. Halve the aubergines lengthways, score the flesh deeply and brush generously with olive oil. Roast on a baking sheet for 20 minutes until the flesh is soft enough to scoop out.

2. 2

   Fry the onion in a little oil until soft. Add the garlic and cinnamon and fry for 1 minute. Once the aubergines are cool enough to handle, scoop out the centres, roughly chop the flesh and add to the onions.

3. 3

   Halve the tomatoes and pass the seeds and juice through a sieve into a bowl. Chop the tomato flesh and add to the pan. Cook for 10 minutes until soft, adding a little more oil if needed. Stir in the parsley, reserving some for later.

4. 4

   Lay the aubergine shells in a baking dish. Divide the tomato mixture between them and pour over the reserved tomato juice. Drizzle with olive oil and bake for 30 minutes until the aubergines have collapsed.

5. 5

   Mix the Greek yogurt, grated cucumber and chopped mint together to make the tzatziki. Season and put into a small serving bowl.

6. 6

   Season the lamb chops with salt, black pepper and a pinch of paprika. Griddle, grill or barbecue for 3 minutes on each side until the fat is nicely browned. Transfer to a serving dish and squeeze over the lemon halves.

7. 7

   Scatter the aubergines with the reserved parsley and serve alongside the lamb and tzatziki.