Name: Imam Bayildi with BBQ Lamb & Tzatziki Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Turkish
Ingredients: 4 medium-sized eggplants; 500g lamb mince; 1 onion, finely chopped; 2 cloves of garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp paprika; 1/4 tsp cayenne pepper (optional); Salt and pepper, to taste; 2 tbsp olive oil, divided; 1 cup plain Greek yogurt; 1/4 cup cucumber, grated and squeezed to remove excess moisture; 1 tbsp fresh lemon juice; 1 tbsp fresh dill, chopped; 1 tbsp fresh mint, chopped; Salt and pepper, to taste

How To Make Imam Bayildi with BBQ Lamb & Tzatziki

Don’t pass up the chance to try something new with our delicious lamb recipes! Serve any lamb dish and they’re sure to be the star of the dining table. Just pair this delicious meat with garlic, rosemary, and other flavorful ingredients and you’ll have a truly memorable meal.

Preparation: 30 minutes

Cooking: 50 minutes

Total: 1 hour 20 minutes

Serves:

Ingredients

4 medium-sized eggplants
500g lamb mince
1 onion, finely chopped
2 cloves of garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
Salt and pepper, to taste
2 tbsp olive oil, divided
1 cup plain Greek yogurt
1/4 cup cucumber, grated and squeezed to remove excess moisture
1 tbsp fresh lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped
Salt and pepper, to taste

Instructions

Preheat the grill or BBQ to medium-high heat.
Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2 inch thick shell. Reserve the flesh for later use.
Season the inside of the eggplant shells with salt and set aside for 10 minutes to draw out any excess moisture. Rinse and pat dry with paper towels.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.
Add the minced garlic and cook for an additional minute.
Add the lamb mince, cumin, coriander, paprika, cayenne pepper (if using), salt, and pepper to the skillet. Cook until the lamb is browned and cooked through.
Meanwhile, preheat the oven to 180°C (350°F).
In a separate bowl, combine the Greek yogurt, grated cucumber, lemon juice, dill, mint, salt, and pepper. Mix well to combine and refrigerate until ready to serve.
Spoon the lamb mixture into the eggplant shells, packing it tightly. Drizzle the tops with the remaining olive oil.
Place the stuffed eggplants on a baking tray and bake in the preheated oven for 30-35 minutes or until the eggplant is tender and the tops are golden.
Serve the Imam Bayildi with a dollop of tzatziki sauce on top and enjoy!