Imam Bayildi with BBQ Lamb & Tzatziki

Instructions

1. 1

   Preheat Oven and Prepare Aubergines

   8 min

   Begin by preheating your oven to 190°C (170°C fan) or gas mark 5. Carefully cut the aubergines in half lengthwise and score the flesh in a crisscross pattern to allow for even cooking. Generously brush the scored flesh with olive oil and arrange them on a baking sheet. Roast in the oven for approximately 20 minutes, or until the flesh is tender and easily scoopable.

2. 2

   Sauté Onions and Prepare Filling

   34 min

   In a skillet, heat a splash of oil over medium heat and sauté the onion until it becomes translucent and soft, about 5 minutes. Add the garlic and cinnamon, cooking for an additional minute until fragrant. Once the roasted aubergines are cool enough to handle, scoop out the insides, chop them roughly, and combine with the sautéed onions. Halve the tomatoes, removing the seeds and juice into a sieve positioned over a bowl; chop the remaining flesh and add it to the pan. Cook this mixture for around 10 minutes, stirring occasionally, until everything is softened. If the mixture seems dry, incorporate a bit more olive oil and mix in the parsley, reserving some for garnish.

3. 3

   Fill and Bake Aubergines

   21 min

   Arrange the roasted aubergine halves in a baking dish and generously fill them with the prepared tomato and onion mixture. Pour the reserved tomato juice over the filled aubergines and drizzle with additional olive oil. Bake in the oven for 30 minutes, or until the aubergines are fully collapsed and tender, indicating they are ready to serve.

4. 4

   Prepare Tzatziki Sauce

   5 min

   As the aubergines are baking, prepare the tzatziki sauce by combining Greek yogurt, finely chopped cucumber, and mint in a small mixing bowl. Add a pinch of salt to taste and mix thoroughly until well combined. Set the tzatziki aside to allow the flavors to meld while the rest of the dish cooks.

5. 5

   Grill Lamb Loin Chops

   25 min

   Season the lamb loin chops generously with salt, freshly ground black pepper, and a pinch of paprika to enhance the flavor. Preheat your grill or barbecue and cook the chops for about 3 minutes on each side, or until they are nicely browned and cooked to your liking. Once done, transfer them to a serving platter and squeeze fresh lemon juice over the top for added brightness. Serve the stuffed aubergines garnished with the remaining parsley, alongside the grilled lamb and tzatziki.