Imam bayildi — Turkish baked aubergines stuffed with a sweet cinnamon-spiced tomato and onion filling, served with charred lamb chops and cool minted tzatziki.
- 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
Video
Preparation
- Heat the oven to 190C/170C fan/gas 5. Halve the aubergines lengthways, score the flesh deeply, brush with a good layer of olive oil, and roast on a baking sheet for 20 minutes, or until the flesh is soft enough to scoop out.
- Fry the onion in a little oil until soft, then add the garlic and cinnamon and fry for 1 minute. Once the aubergines are cool enough to handle, scoop out the centres, roughly chop, and add to the onions. Halve the tomatoes, scoop the seeds and juice into a sieve over a bowl, then chop the flesh and add to the pan. Cook for 10 minutes until soft, adding a little more oil if needed, then stir in the parsley, reserving a little.
- Lay the aubergine halves in a baking dish, divide the tomato mixture between them, pour over the strained tomato juice, drizzle with more oil, and bake for 30 minutes until collapsed.
- Meanwhile, mix the tzatziki ingredients (yogurt, cucumber and mint) together in a small bowl.
- Season the lamb with salt, pepper and a pinch of paprika, then griddle, grill or barbecue for 3 minutes on each side, or until nicely browned. Put in a dish and squeeze over the lemon. Scatter the aubergines with the reserved parsley and serve with the lamb and tzatziki.
