Imam Bayildi with BBQ Lamb & Tzatziki

Ingredients

• 3 eggplant
• 4 tbsp olive oil
• 1 onion
• 2 clove garlic
• 1 tsp cinnamon
• 8 tomato
• ½ bunch fresh parsley
• 12 lamb loin chops
• 1 pinch paprika
• 1 lemon
• 150 g Greek yogurt
• ½ cucumber
• 2 tbsp fresh mint
• 1 pinch salt
• 1 pinch black pepper

Steps

1. Preheat oven to 190C (375F). Halve eggplants lengthwise, score the flesh, brush with olive oil, and roast for 20 minutes until soft.
2. In a pan, fry chopped onion in oil until soft. Add garlic and cinnamon, cook for 1 minute. Scoop out and chop eggplant flesh, adding it to the pan. Add chopped tomatoes (reserving juice) and cook for 10 minutes.
3. Arrange eggplant halves in a baking dish, fill with the tomato mixture, pour reserved tomato juice over, and bake for 30 minutes until collapsed.
4. While eggplants bake, mix Greek yogurt, grated cucumber, and chopped mint for tzatziki. Season with salt.
5. Season lamb chops with salt, pepper, and paprika. Grill or barbecue for 3 minutes per side until browned. Serve lamb with a squeeze of lemon, alongside the stuffed eggplants and tzatziki. Garnish with remaining parsley.