Imam bayildi with BBQ lamb & tzatziki

Name: Imam bayildi with BBQ lamb & tzatziki
Prep time: 23 min
Cook time: 1 h 5 min
Total time: 1 h 28 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 3 eggplants; 2 tbsp olive oil; 1 onion; 2 cloves garlic; 1 tsp cinnamon; 8 tomatoes; Bunch parsley; 12 lamb loin chops; Pinch paprika; 1 lemon; 5 oz greek yogurt; ½ cucumber; 2 tbsp mint

A Turkish dinner. Ready in about 1 hour 28 minutes. Difficulty: medium.

23 minPrep (about)
1 hr 5 minCook (about)
1 hr 28 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

12 lamb loin chops

Fresh & other

3 eggplants Shopping tip: Eggplant (UK: aubergine).
1 onion
2 cloves garlic
8 tomatoes Shopping tip: Fresh, ripe tomatoes (Roma or vine).
Bunch parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
1 lemon
5 oz greek yogurt
½ cucumber

Sauces & oils

2 tbsp olive oil

Spices & seasonings (3): cinnamon, paprika, mint

1 tsp cinnamon
Pinch paprika
2 tbsp mint Shopping tip: Fresh mint leaves.

How to make it

Steps in our own plain words.

Turn the oven on to 375°F (350°F for a fan oven).
Halve your aubergines lengthways plus score your flesh side deeply, brush using a good layer of olive oil.
Put on a sheet pan.
Roast for 20 mins till the flesh is tender enough to scoop out.
Fry the onion in a little oil till soft.
Add the garlic and cinnamon.
Fry for 1 min.
Wait until the aubergines are cool enough to handle.
Scoop out the centres.
Roughly chop the flesh.
Add it to the onions.
Halve the juice, scoop the seeds and tomatoes into a sieve set over a bowl.
Chop the flesh.
Add the chopped tomatoes to the pan.
Heat everything for 10 mins till nice and soft.
Add little more oil if you need to.
Mix in your parsley, leaving a little for scattering at your end.
Lay your aubergine halves in a baking dish plus divide the tomato mixture between them.
Pour over your juice from your tomatoes, drizzle with more olive oil.
Cook in the oven for 30 mins till the aubergines have collapsed.
While that cooks, mix the tzatziki ingredients together.
Put in a small serving bowl.
Season the lamb with a pinch of paprika, black pepper and salt.
Griddle, grill or barbecue.
Keep going for 3 mins on each side until the fat is nicely browned.
Put in a serving dish plus squeeze over the lemon halves.
Scatter the aubergines with parsley.
Serve with the lamb and tzatziki.