Imam bayildi with BBQ lamb & tzatziki
- Lulu Grimes
Save recipe
Serves 6
Easy
Prep: 15 mins
Cook: 1 hr and 30 mins
A star rating of 4.1 out of 5.11 ratingsRate
loading...
There are hundreds of versions of this Turkish aubergine dish. It is authentically quite oily, but reduce the oil if you prefer
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
Units:
MetricUS
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal435
-
fat32g
-
saturates14g
-
carbs12g
-
sugars10g
-
fibre5g
-
protein27g
-
salt0.27g
low
Ad
Method
-
step 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.
-
step 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.
-
step 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.
-
step 4
Meanwhile, mix the tzatziki ingredients together and put in a small serving bowl.
-
step 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
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.1 out of 5.11 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...