Ingredients
- Aubergine (3)
- Lamb Loin Chops (12)
- Tomato (8)
- Greek Yogurt (150g)
- Cucumber (1/2)
- Olive Oil (2 tablespoons)
- Onion (1 chopped)
- Garlic (2 cloves chopped)
- Cinnamon (1 tsp)
- Parsley (Bunch)
- Paprika (Pinch)
- Lemon (1)
- Mint (2 tbs chopped)
Instructions
Steps
- Preheat your oven to 190°C (170°C fan) or gas mark 5. Slice the aubergines in half lengthwise, score the flesh deeply, brush generously with olive oil, and place them on a baking sheet. Roast for about 20 minutes or until the flesh becomes tender enough to scoop out.
- In a pan, sauté the onion in a bit of oil until softened. Add the garlic and cinnamon, cooking for an additional minute. Once the aubergines are cool enough to handle, scoop out their insides, chop the flesh roughly, and mix it with the onions. Halve the tomatoes, removing the seeds and juice into a sieve set above a bowl; then chop the flesh and add it to the pan. Cook everything together for 10 minutes until softened, adding more oil if necessary. Stir in the parsley, saving some for garnish.
- Place the aubergine halves in a baking dish and fill them with the tomato mixture. Pour the reserved tomato juice over the top, drizzle with more olive oil, and bake for 30 minutes or until the aubergines are fully collapsed.
- While the aubergines bake, prepare the tzatziki by mixing together the Greek yogurt, cucumber, mint, and a pinch of salt in a small bowl and set aside.
- Season the lamb loin chops with salt, black pepper, and a pinch of paprika. Grill or barbecue for about 3 minutes on each side until well browned. Transfer to a serving dish and squeeze fresh lemon juice over the top. Garnish the stuffed aubergines with remaining parsley, and serve alongside the lamb and tzatziki.