Instructions
Step 1: Preheat your oven to 190°C (170°C fan)/gas mark 5. Slice the aubergines lengthwise and make deep score marks into the flesh to allow the olive oil and flavors to penetrate deeply. Generously brush the cut sides with olive oil, then lay them on a baking sheet. Roast for about 20 minutes until the aubergine flesh becomes wonderfully soft and tender, making it easy to scoop out. Step 2: While the aubergines roast, warm a splash of olive oil in a frying pan and gently sauté the chopped onion until it softens and turns translucent. Add the chopped garlic and fragrant cinnamon, cooking for another minute to release their aromas. Once the aubergines are cool enough to handle, carefully scoop out the flesh, roughly chop it, and add it to the onion mixture. Halve the tomatoes next, gently scoop out the seeds and juice into a sieve placed over a bowl to drain excess liquid, reserving the juice for later. Chop the tomato flesh roughly and stir into the pan. Simmer this mixture for 10 minutes, allowing it to soften and meld; add a touch more olive oil if necessary to keep things silky. Just before removing from heat, stir through most of the chopped parsley, saving some to sprinkle on top when serving. Step 3: Arrange the aubergine halves in a baking dish and fill each generously with the tomato and onion mixture. Pour over the reserved tomato juice along with a drizzle of olive oil to keep the filling moist. Bake in the oven for 30 minutes, (adjust timing if needed) until the aubergines have softened further and slightly collapsed, soaking up all the delicious flavors. Step 4: While the aubergines finish baking, prepare the tzatziki sauce. Combine the Greek yogurt with finely chopped cucumber and fresh mint in a small serving bowl. Mix well and season with salt and pepper to taste. This cool, creamy sauce is a fantastic foil for the warm, spiced aubergine and lamb. Step 5: Season the lamb loin chops generously with salt, black pepper, and a pinch of smoky paprika for depth. Cook over a hot griddle pan, grill, or barbecue for 3 minutes on each side, aiming for a beautiful browned crust while keeping the inside juicy and tender. Once cooked, transfer to a serving dish and squeeze fresh lemon juice over the top for a zesty finish. To serve, scatter the stuffed aubergines with the remaining fresh parsley and present alongside the grilled lamb chops and tzatziki. For an extra touch, offer warm rustic bread or a crisp salad to complete this vibrant and satisfying Mediterranean feast. Tips: - Score aubergines deeply but avoid cutting through the skin to retain shape during roasting. - Reserving tomato juice ensures your filling isn’t dry and adds concentrated flavor. - Tzatziki can be made a few hours ahead to let flavors meld and chilled. - For a smoky twist, try adding a sprinkle of smoked paprika to the tomato filling.
