Instructions
1
step 1
bring to temperature 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 cooking oil and put on a baking sheet.
3
toast for 20 mins or until the flesh is soft enough to scoop out.
4
step 2
shallow fry the shallot in a little cooking oil until soft, introduce the garlic and cinnamon and shallow fry for 1 min.
5
Once the aubergines are cool enough to handle, scoop out the centres.
6
Roughly chop the flesh and introduce it to the onions.
7
Halve the tomatoes, scoop the seeds and extract into a sieve set over a mixing bowl, then chop the flesh.
8
introduce the diced tomatoes to the cooking vessel and make everything for 10 mins until nice and soft.
9
introduce a little more cooking oil if you need to.
10
mix gently 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
empty over the extract from the tomatoes, trickle with more olive cooking oil and cook thoroughly for 30 mins until the aubergines have collapsed.
13
step 4
Meanwhile, toss together the tzatziki fixings together and put in a small serving mixing bowl.
14
step 5
augment the taste the lamb with seasoning, black pepper and a pinch of paprika.
15
Griddle, broil 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 dish up with the lamb and tzatziki.