Imam bayildi with BBQ lamb & tzatziki

Instructions

1- step 1 Heat oven to 190C/170C fan/gas 5.

2- Halve the aubergines lengthways and score the flesh side deeply, brush with a good layer of olive oil and put on a baking sheet.

3- Roast for 20 mins or until the flesh is soft enough to scoop out.

4- step 2 Fry the onion in a little oil until soft, add the garlic and cinnamon and fry for 1 min.

5- Once the aubergines are cool enough to handle, scoop out the centres.

6- Roughly chop the flesh and add it to the onions.

7- Halve the tomatoes, scoop the seeds and juice into a sieve set over a bowl, then chop the flesh.

8- Add the chopped tomatoes to the pan and cook everything for 10 mins until nice and soft.

9- Add a little more oil if you need to.

10- Stir in the parsley, leaving a little for scattering at the end.

11- step 3 Lay the aubergine halves in a baking dish and divide the tomato mixture between them.

12- Pour over the juice from the tomatoes, drizzle with more olive oil and bake for 30 mins until the aubergines have collapsed.

13- step 4 Meanwhile, mix the tzatziki ingredients together and put in a small serving bowl.

14- step 5 Season the lamb with salt, black pepper and a pinch of paprika.

15- 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.

16- Scatter the aubergines with parsley, then serve with the lamb and tzatziki.