Imam bayildi with BBQ lamb & tzatziki

Ingredients

• 3 Aubergine
• 2 tablespoons Olive Oil
• 1 chopped Onion
• 2 cloves chopped Garlic
• 1 tsp Cinnamon
• 8 Tomato
• Bunch Parsley
• 12 Lamb Loin Chops
• Pinch Paprika
• 1 Lemon
• 150g Greek Yogurt
• 1/2 Cucumber
• 2 tbs chopped Mint

Instructions

1. Preheat the oven to 190C / 170C fan. Halve the aubergines lengthways and deeply score the flesh without cutting through the skin. Brush generously with olive oil, place on a baking tray, and roast for about 20 minutes until the flesh is soft.
2. Heat a little oil in a pan and gently fry the chopped onion until soft. Add the garlic and cinnamon and cook for about 1 minute until fragrant.
3. Once the aubergines are cool enough to handle, scoop out the flesh, roughly chop it, and add it to the onion mixture. Halve the tomatoes, remove and reserve the seeds and juice, then chop the flesh and add it to the pan. Cook for around 10 minutes until soft and well combined, adding more oil if needed. Stir in most of the chopped parsley.
4. Arrange the aubergine shells in a baking dish and divide the tomato mixture between them. Pour over the reserved tomato juice, drizzle with extra olive oil, and bake for about 30 minutes until the aubergines have collapsed and absorbed the juices.
5. Meanwhile, combine the Greek yogurt, grated cucumber, lemon juice, and chopped mint to make the tzatziki. Set aside.
6. Season the lamb chops with salt, black pepper, and paprika. Grill, griddle, or barbecue for about 3 minutes on each side until well browned and cooked to your liking. Transfer to a serving dish and squeeze over the lemon juice.
7. Scatter the baked aubergines with the remaining parsley and serve alongside the lamb and tzatziki.

instructions_source: editorial-classic