Imam bayildi with BBQ lamb & tzatziki

1. Heat the oven to 190C/170C fan/gas 5. Halve the aubergines lengthways, score the flesh deeply, brush over a good layer of olive oil, and roast on a baking sheet for 20 minutes, until the flesh is soft enough to scoop.
2. Fry the onion in a little oil until soft, then add the garlic and cinnamon and cook for a minute. When the aubergines are cool enough to handle, scoop out the centres, chop them roughly, and add to the onions. Halve the tomatoes, tip the seeds and juice into a sieve over a bowl, then chop the flesh and add it to the pan. Cook for 10 minutes until soft, adding a splash more oil if needed, then stir in most of the parsley, holding a little back.
3. Lay the aubergine halves in a baking dish, divide the tomato mixture between them, pour over the strained tomato juice, drizzle with more oil, and bake for 30 minutes until collapsed.
4. While that bakes, stir the yogurt, cucumber and mint together in a small bowl for the tzatziki.
5. Season the lamb with salt, pepper and a pinch of paprika, then griddle, grill or barbecue for 3 minutes a side, until nicely browned. Put it in a dish and squeeze over the lemon. Scatter the reserved parsley over the aubergines and serve everything together.

Tips from the ZestyPlate Kitchen

• Score the aubergine flesh deeply and oil it well so it roasts soft enough to scoop and fill.
• Cook the tomato filling right down until it turns thick and jammy; that's where the flavour comes from.
• Let the lamb rest after grilling and squeeze lemon over it just before serving.
• The tzatziki is better made an hour or two ahead so the flavours settle, and it should go on the table properly cold.