Imam bayildi with BBQ lamb & tzatziki

Lamb · Turkish classic.

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

Method

1. Heat the pan — Heat oven to 190C/170C fan/gas 5. Halve the aubergines lengthways and score the flesh side deeply, brush with a good layer of olive oil and put on a baking sheet.
2. Continue cooking — Roast for 20 mins or until the flesh is soft enough to scoop out.
3. Fry — Fry the onion in a little oil until soft, add the garlic and cinnamon and fry for 1 min.
4. Continue cooking — Once the aubergines are cool enough to handle, scoop out the centres.
5. Prep and chop — Roughly chop the flesh and add it to the onions.
6. Prep and chop — Halve the tomatoes, scoop the seeds and juice into a sieve set over a bowl, then chop the flesh.
7. Prep and chop — Add the chopped tomatoes to the pan and cook everything for 10 mins until nice and soft.
8. Stir — Add a little more oil if you need to. Stir in the parsley, leaving a little for scattering at the end.
9. Mix together — Lay the aubergine halves in a baking dish and divide the tomato mixture between them.
10. Bake — Pour over the juice from the tomatoes, drizzle with more olive oil and bake for 30 mins until the aubergines have collapsed.
11. Mix together — Meanwhile, mix the tzatziki ingredients together and put in a small serving bowl.
12. Season — Season the lamb with salt, black pepper and a pinch of paprika.

More Turkey recipes

• Adana Kebab
• Lahmacun
• Mantı
• İskender Kebab
• Cheese Pide
• Stuffed Peppers