Dinner

Imam Bayildi with BBQ Lamb & Tzatziki

Name: Imam Bayildi with BBQ Lamb & Tzatziki
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Turkish
Ingredients: 3 aubergine, halved lengthways and scored; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, chopped; 1 tsp cinnamon; 8 tomato, halved, seeded and chopped; parsley, chopped, with a little reserved for scattering, bunch; 12 lamb loin chop; paprika, pinch; 1 lemon, halved and squeezed; 150g Greek yogurt; 1/2 cucumber; 2 tbs mint, chopped; salt, to taste; black pepper, to taste

Roasted aubergines filled with a spiced tomato and parsley mixture, served with grilled lamb loin chops and cooling tzatziki.

55 min
760 kcal
Turkish

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Heat the oven to 190C/170C fan/gas 5.
Step 2:
Halve the aubergines lengthways and score the flesh side deeply. Brush with a good layer of olive oil and place on a baking sheet.
Step 3:
Roast for 20 minutes, or until the flesh is soft enough to scoop out.
20 min
Step 4:
Fry the onion in a little oil until soft.
Step 5:
Add the garlic and cinnamon and fry for 1 minute.
1 min
Step 6:
When the aubergines are cool enough to handle, scoop out the centres. Roughly chop the flesh and add it to the onions.
Step 7:
Halve the tomatoes, scoop the seeds and juice into a sieve set over a bowl, then chop the flesh.
Step 8:
Add the chopped tomatoes to the pan and cook everything for 10 minutes until soft. Add a little more oil if needed.
10 min
Step 9:
Stir in the parsley, reserving a little for scattering at the end.
Step 10:
Lay the aubergine halves in a baking dish and divide the tomato mixture between them.
Step 11:
Pour over the tomato juice, drizzle with more olive oil, and bake for 30 minutes until the aubergines have collapsed.
30 min
Step 12:
Meanwhile, mix the tzatziki ingredients together and put them in a small serving bowl.
Step 13:
Season the lamb with salt, black pepper, and a pinch of paprika.
Step 14:
Griddle, grill, or barbecue the lamb for 3 minutes on each side, or until the fat is nicely browned. Put it in a serving dish and squeeze over the lemon halves.
3 min
Step 15:
Scatter the aubergines with the reserved parsley, then serve with the lamb and tzatziki.