Instructions
1
step 1
toasty 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
bake for 20 mins or until the flesh is soft enough to scoop out.
4
step 2
skillet-fry the shallot in a little cooking oil until soft, transfer in the garlic and cinnamon and skillet-fry for 1 min.
5
Once the aubergines are cool enough to handle, scoop out the centres.
6
Roughly chop the flesh and transfer in it to the onions.
7
Halve the tomatoes, scoop the seeds and liquid into a sieve set over a container, then chop the flesh.
8
transfer in the minced tomatoes to the skillet and make everything for 10 mins until nice and soft.
9
transfer in 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
transfer over the liquid from the tomatoes, splash with more olive cooking oil and cook thoroughly for 30 mins until the aubergines have collapsed.
13
step 4
Meanwhile, pulse the tzatziki items required together and put in a small serving container.
14
step 5
masala condiment the lamb with seasoning, black pepper and a pinch of paprika.
15
Griddle, char-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.