Imam bayildi with BBQ lamb & tzatziki

Imam bayildi with BBQ lamb & tzatziki

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 6

There are hundreds of versions of this Turkish aubergine dish. It is authentically quite oily, but reduce the oil if you prefer

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
435
protein
27g
carbs
12g
fat
32g
saturates
14g
fibre
5g
sugar
10g
salt
0.27g

Ingredients

  • 3 aubergines
  • 2 tbsp olive oil, plus extra for brushing
  • 1 Spanish onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp cinnamon
  • 8 ripe tomatoes, peeled
  • small bunch flat-leaf parsley, chopped
  • 12 lamb chops or cutlets
  • paprika, for seasoning
  • 1 lemon, halved

For the tzatziki

  • 150g tub Greek yogurt
  • ½ cucumber, seeds scooped out, grated
  • 2 tbsp chopped mint

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Method

  1. Heat oven to 190C/170C fan/gas 5. Halve the aubergines lengthways and score the flesh side deeply, brush with a good layer of olive oil and put on a baking sheet. Roast for 20 mins or until the flesh is soft enough to scoop out.
  2. Fry the onion in a little oil until soft, add the garlic and cinnamon and fry for 1 min. Once the aubergines are cool enough to handle, scoop out the centres. Roughly chop the flesh and add it to the onions. Halve the tomatoes, scoop the seeds and juice into a sieve set over a bowl, then chop the flesh. Add the chopped tomatoes to the pan and cook everything for 10 mins until nice and soft. Add a little more oil if you need to. Stir in the parsley, leaving a little for scattering at the end.
  3. Lay the aubergine halves in a baking dish and divide the tomato mixture between them. Pour over the juice from the tomatoes, drizzle with more olive oil and bake for 30 mins until the aubergines have collapsed.
  4. Meanwhile, mix the tzatziki ingredients together and put in a small serving bowl.
  5. Season the lamb with salt, black pepper and a pinch of paprika. Griddle, grill or barbecue for 3 mins on each side or until the fat is nicely browned, then put in a serving dish and squeeze over the lemon halves. Scatter the aubergines with parsley, then serve with the lamb and tzatziki.

Recipe from Good Food magazine, August 2010

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Comments

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irenegow's picture
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Made the aubergines as a vegetarian main. Went down very well at a family gathering. Made them the day before and that worked well too. Would definitely make again.

lindseymartin's picture
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I have cooked this twice and have been really disappointed with the lack of depth of flavour of the aubergine dish Even added a bit of tomato puree to the ripe tomatoes second time around whilst cooking to try to bring out a bit more flavour. Perhaps the cinammon needs to be freshly grated? Don't know. But do like the chops cooked this way and sprinkled with lemon at the end.

getkartik's picture

My wife and me spent a weekend in Istanbul and we fell in love with this dish there....being vegetarians we did not have any meat to go with it..... Thanks to BBC Good food guide we managed to cook our own Imam Bayildi...it was an instant hit.....
TIP : To finish up this grand dish, sprinkle a mix lemon juice and extra virgin olive oil at the end just before serving, this adds a zesty depth to the dish

brizzmus's picture
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Utterly delicious - the aubergines are a meal in themselves, and the lamb makes it all into a really special dinner. I made it with jewelled rice too, for the hungry hordes...

cloclo's picture

saw a version being made on the tv, and that looked good....have also tried this in turkey and is was fab - great cold as well.

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