Imam Bayildi with BBQ Lamb & Tzatziki
A stunning Turkish-inspired dish of slow-roasted aubergines filled with a fragrant tomato and onion mixture, served alongside juicy griddled lamb chops and cool, fresh tzatziki. Perfect for sharing at the table as a hearty and flavourful feast.
Ingredients
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Aubergine⚖ 990 g 3 pcs
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Olive Oil⚖ 27.2 g 💧 29.6 ml 🥄 2 tbsp
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Tomato⚖ 960 g 8 pcs
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Greek Yogurt⚖ 150 g 💧 150 ml 🥄 10⅛ tbsp
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Onion⚖ 150 g 🧅 1 pcs
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Cucumber⚖ 300 g 1 pcs
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Lamb Loin Chops⚖ 12 g ⅛ pcs
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Lemon⚖ 80 g 🍋 1 pcs
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Garlic⚖ 10 g 🧄 2 pcs
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Parsley⚖ 25 g 1 pcs
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Mint⚖ 14.8 g 14¾ pcs
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Cinnamon⚖ 2.5 g ¾ pcs
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Paprika⚖ 0.5 g ⅛ pcs
Total nutrition
953 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 190°C (170°C fan/gas 5). Halve the aubergines lengthways, score the flesh side deeply, and brush generously with olive oil. Place on a baking sheet and roast for 20 minutes, or until the flesh is soft enough to scoop out.
- Fry the chopped onion in a little olive oil until soft, then add the garlic and cinnamon and cook for 1 minute. Once the aubergines are cool enough to handle, scoop out the centres, roughly chop the flesh, and stir it into the onion mixture. Halve the tomatoes and pass the seeds and juice through a sieve set over a bowl, reserving the liquid. Chop the tomato flesh and add it to the pan. Cook everything together for 10 minutes until soft, adding a little more oil if needed. Stir in most of the parsley, reserving some for garnish.
- Arrange the aubergine shells in a baking dish and fill each one with the tomato mixture. Pour over the reserved tomato juice, drizzle with a little more olive oil, and bake for 30 minutes until the aubergines have fully collapsed and are tender.
- While the aubergines bake, prepare the tzatziki by combining 150g Greek yogurt, half a cucumber (grated or finely diced), and 30ml of chopped mint. Season to taste and transfer to a small serving bowl.
- Season the lamb loin chops with salt, black pepper, and a pinch of paprika. Griddle, grill, or barbecue for 3 minutes on each side, or until the fat is nicely browned and caramelised. Transfer to a serving dish and squeeze over the juice of 1 lemon. Scatter the filled aubergines with the reserved parsley and serve alongside the lamb and tzatziki.
Source:
TheMealDB
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