Imam bayildi met BBQ lamsvlees & tzatziki

Bereiding

1. 1

   verwarm de oven voor op 190C/170C fan/gas 5. Halve the aubergines lengthways and score the flesh side deeply, brush with a good layer of olijfolie 2 eetlepels olive oil and doe on a baking sheet. rooster for 20 mins or tot the flesh is zacht enough to scoop out.

2. 2

   bak 1 chopped ui in a little olie tot zacht, voeg toe 2 knoflooken and 1 theelepel kaneel and bak for 1 min. Once the aubergines are cool enough to handle, scoop out the centres. Roughly hak the flesh and voeg toe it to the uien. Halve the tomaten, scoop the seeds and juice into a sieve set over a bowl, then hak the flesh. voeg toe the chopped tomaten to the pan and kook everything for 10 mins tot nice and zacht. voeg toe a little more olie if you need to. roer erdoor 1 peterselie, leaving a little for scattering at the end.

3. 3

   Lay 3 aubergines halves in a baking dish and divide 8 tomaten mixture between them. giet over the juice from the tomaten, drizzle with more olijfolie and bak for 30 mins tot the aubergines have collapsed.

4. 4

   ondertussen, meng the tzatziki ingredients together and doe in a small serving bowl.

5. 5

   breng op smaak the lamsvlees with zout, zwarte peper and een snufje 1 snuf paprikapoeder. Griddle, grill or barbecue for 3 mins on each side or tot the fat is nicely browned, then doe in a serving dish and pers over the citroen 1 lemon halves. Scatter the aubergines with peterselie, then serveer with the lamsvlees and tzatziki.