Step 2

Fry the onion in a little oil until soft. Add the garlic and cinnamon and fry for 1 minute. Once the aubergines are cool enough to handle, scoop out the centres, roughly chop the flesh and add to the onions.

Step 3

Halve the tomatoes and pass the seeds and juice through a sieve into a bowl. Chop the tomato flesh and add to the pan. Cook for 10 minutes until soft, adding a little more oil if needed. Stir in the parsley, reserving some for later.

Step 4

Lay the aubergine shells in a baking dish. Divide the tomato mixture between them and pour over the reserved tomato juice. Drizzle with olive oil and bake for 30 minutes until the aubergines have collapsed.

Step 5

Mix the Greek yogurt, grated cucumber and chopped mint together to make the tzatziki. Season and put into a small serving bowl.

Step 6

Season the lamb chops with salt, black pepper and a pinch of paprika. Griddle, grill or barbecue for 3 minutes on each side until the fat is nicely browned. Transfer to a serving dish and squeeze over the lemon halves.

Step 7

Scatter the aubergines with the reserved parsley and serve alongside the lamb and tzatziki.