Imam bayildi with BBQ lamb & tzatziki

Experience the flavors of Turkey with our Imam Bayildi featuring tender BBQ lamb and a refreshing tzatziki sauce. This delightful dish brings together succulent meat and vibrant Mediterranean ingredients for a truly unforgettable meal.

By API | Prep: 15 min | Cook: 30 min | Serves: 4

Tags: Lamb, Turkish, Gluten-Free, Nut-Free, Egg-Free

Ingredients

• 3 pcs aubergines
• 2 g olive oil
• 1 g onions
• 2 pcs garlic
• 1 g cinnamon
• 8 pcs tomato
• 1 g parsley
• 12 g lamb loin chops
• 1 tbsp paprika
• 1 pcs lemon
• 150 ml greek yogurt
• 0.5 pcs cucumber
• 2 pcs mint

Instructions

1. Preheat the oven to 190C/170C fan/gas mark 5.
2. Slice the aubergines in half lengthwise.
3. Make deep cuts in the flesh of the aubergines.
4. Coat the cut sides of the aubergines with a generous amount of olive oil.
5. Arrange the aubergines on a baking tray.
6. Roast the aubergines for 20 minutes or until the flesh is tender enough to scoop out.
7. Sauté the onion in a bit of oil until it becomes soft.
8. Incorporate the garlic and cinnamon into the onions and sauté for 1 minute.
9. When the aubergines are cool enough to touch, remove the insides.
10. Chop the scooped aubergine flesh into small pieces.
11. Mix the chopped aubergine flesh into the onion mixture.
12. Cut the tomatoes in half.
13. Use a sieve over a bowl to catch the seeds and juice from the tomatoes.
14. Dice the flesh of the tomatoes.
15. Combine the chopped tomatoes with the onion mixture in the pan.
16. Cook the mixture for 10 minutes until everything is tender, adding more oil if necessary.
17. Fold in the parsley, saving some for garnishing later.
18. Arrange the aubergine halves in a baking dish.
19. Evenly distribute the tomato mixture among the aubergine halves.
20. Drizzle the reserved tomato juice over the top.
21. Add a drizzle of olive oil on top.
22. Bake the aubergines for 30 minutes until they are soft and collapsed.
23. In the meantime, combine the ingredients for the tzatziki.
24. Transfer the tzatziki to a small serving bowl.
25. Season the lamb with salt, black pepper, and a dash of paprika.
26. Cook the lamb on a griddle, grill, or barbecue for 3 minutes on each side until the fat is well browned.
27. Arrange the cooked lamb on a serving dish and squeeze lemon juice over it.
28. Garnish the aubergines with the reserved parsley.
29. Serve the aubergines alongside the lamb and tzatziki.

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