Imam bayildi with BBQ lamb & tzatziki

Name: Imam bayildi with BBQ lamb & tzatziki
Yield: 4 servings
Cuisine: Turkish
Ingredients: 3 Aubergine; 2 tablespoons Olive Oil; 1 chopped Onion; 2 cloves chopped Garlic; 1 tsp Cinnamon; 8 Tomato; Bunch Parsley; 12 Lamb Loin Chops; Pinch Paprika; 1 Lemon; 150g Greek Yogurt; 1/2 Cucumber; 2 tbs chopped Mint

total: 0 min
effort: Easy
serves: 4
ratings: New

Cook along Get the ingredients

Ingredients come from PikaFresh, portioned for your table.

Watch it made

Video on YouTube, linked from Source: TheMealDBWatch on YouTube

Ways to have it tonight

Cook it, or let someone else do it.

Same dish, your evening. Sign in and Pika shows what reaches your street tonight; you choose.

Cook it yourselfCook-along, step by step

Hands-free steps, timers and a voice that waits for you.

Start cooking

Pika’s pick

Ingredients to your doorEverything, measured

The ingredients from PikaFresh, portioned for 4. You keep what’s already in your pantry.

Build my basket

From a neighbour or a chefHome cooked or PikaChef

When a verified home cook has it in the pot near you, or a chef can cook it at yours, it shows here.

See home cooked

Ingredients

Serves 4

Aubergine3
Olive Oil2 tbsp
Onion1
Garlic2 cloves
Cinnamon1 tsp
Tomato8
Parsley
Lamb Loin Chops12
Paprika
Lemon1
Greek Yogurt150 g
Cucumber½
Mint2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 0 min

1
Heat oven to 190C/170C fan/gas 5. Halve the aubergines lengthways and score the flesh side deeply, brush with a good layer of olive oil and put on a baking sheet. Roast for 20 mins or until the flesh is soft enough to scoop out.
2
Fry the onion in a little oil until soft, add the garlic and cinnamon and fry for 1 min. Once the aubergines are cool enough to handle, scoop out the centres. Roughly chop the flesh and add it to the onions. Halve the tomatoes, scoop the 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 until nice and soft. Add a little more oil if you need to. Stir in the parsley, leaving a little for scattering at the end.
3
Lay the aubergine halves in a baking dish and divide the tomato mixture between them. Pour over the juice from the tomatoes, drizzle with more olive oil and bake for 30 mins until the aubergines have collapsed.

Steps 4 to 5 are in cook-along

Free with a PikaBox account, on the web or in the app.