Imam Bayildi with BBQ Lamb and Tzatziki

Ingredients

• 3eggplant, halved lengthwise
• 4 tbspolive oil, for brushing, frying and drizzling
• 1onion, chopped
• 2 clovesgarlic, 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
• 2/3 cupGreek yogurt, for tzatziki
• 1/2cucumber, grated and squeezed dry; for tzatziki
• 2 tbspmint, fresh, chopped; for tzatziki
• salt, to taste
• black pepper, to taste

Method

1. 1

   Heat the oven to 375°F. Score the cut sides of the eggplant halves deeply in a criss-cross, brush them generously with oil and roast cut side up on a baking sheet for 20 minutes, until soft enough to scoop.

2. 2

   While the eggplants roast, halve the tomatoes and push the seeds and juice through a strainer into a bowl — keep the juice. Chop the tomato flesh.

3. 3

   Heat 1 tbsp of oil in a large skillet over medium heat and cook the onion for about 8 minutes, until soft and golden. Add the garlic and cinnamon and cook for 1 minute more.

4. 4

   Take the eggplants out, leaving the oven on. When they are cool enough to handle, scoop out the soft centers, leaving the skins whole, roughly chop the flesh and stir it into the onion.

5. 5

   Add the chopped tomato flesh and cook over medium heat for 10 minutes, until soft, adding a little more oil if it catches. Stir in most of the parsley, keeping some back to finish.

6. 6

   Lay the eggplant shells in a baking dish, pile in the filling and pour the reserved tomato juice around them. Drizzle with oil and bake for 30 minutes, until the eggplants have collapsed and the juices bubble.

7. 7

   While they bake, stir the yogurt, grated cucumber and mint together with a pinch of salt and pepper, and spoon it into a serving bowl.

8. 8

   For the last 10 minutes of the bake, heat a grill pan over high heat or light the grill. Season the chops with salt, pepper and the paprika and cook for 3 minutes a side, until the fat is browned and the middle reaches 145°F. Rest them on a plate for 3 minutes and squeeze over the lemon.

9. 9

   Scatter the eggplants with the rest of the parsley and serve with the lamb and tzatziki.

Nutrition per serving