Lamb with Iman Bayildi

• 2 aubergines
• 2 tbsp olive oil
• 1 spanish onion or red onion, finely chopped
• 2 garlic cloves
• 1 tsp cinnamon
• 6 ripe tomatoes, peeled
• chopped parsley
• paprika
• 1 lemon, halved
• 150g greek yoghurt
• 1/2 cucumber, seeds scopped out, grated
  
• 2 tbsp chopped mint
  
• lamb chops/cutlets

Preheat oven to gas 5.
Halve aubergines lengthways, score flesh deeply and brush with the olive oil.
roast on baking sheet for 20 mins, or until flesh is soft enough to scoop out.

Fry onion until soft, add garlic and cinnamon and fry for 1 min.
Scoop out flesh from aubergines.
Roughly chop the flesh and add it to the onions.
Halve the tomatoes, scoop 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.
Stir in the parsley, leaving a little left to scatter over at the end.

Lay aubergines in a baking dish and divide the tomato mixture between them.
Pour the juice from the tomatoes over them, drizzle more olive oil and bake for 30 mins until aubergines have collapsed.

Mix the yoghurt, mint and cucumber together in a bowl to make a tzatziki.

Season lamb and sprinkle with paprika.
Griddle or grill the lamb before squeezing over the lemon halves. Scatter parsley over. Serve.