Imam bayildi with BBQ lamb & tzatziki

Imam Bayıldı with BBQ Lamb & Tzatziki: a rich Mediterranean fusion that pairs classic Turkish stuffed eggplant with smoky grilled lamb and a cooling yogurt-cucumber sauce. This Imam bayıldı recipe keeps the silky, tomato-onion filling traditional, while adding charred BBQ lamb for protein and tzatziki for brightness—a perfect summer centerpiece or weekend dinner to impress guests.

Ingredients (serves 4)
– 2 large eggplants, halved lengthwise
– 4 tbsp olive oil
– 2 onions, thinly sliced
– 3 cloves garlic, minced
– 3 tomatoes, diced (or 1 can crushed tomatoes)
– 1 tbsp tomato paste
– 1 tsp sugar, salt, pepper, 1 tsp paprika
– 400g (about 1 lb) lamb leg or shoulder, cut into strips for BBQ
– 1 tbsp olive oil, 1 tsp ground cumin, salt, pepper
– For tzatziki: 1 cup Greek yogurt, 1/2 cucumber grated and drained, 1 clove garlic minced, 1 tbsp lemon juice, dill or mint, salt

Quick Method
1. Prepare eggplants: score flesh, salt and rest 20 minutes to remove bitterness; pat dry. Roast or pan-sear halves with olive oil until soft and golden; scoop a bit of flesh to make room for stuffing.
2. Prepare Imam bayıldı filling: sauté onions in olive oil until soft and sweet, add garlic, tomato paste, diced tomatoes, sugar, paprika, salt and simmer until thick. Fold in reserved eggplant flesh and cook a few minutes. Spoon filling into eggplant boats and bake 15 minutes to meld flavors.
3. BBQ lamb: toss lamb strips with olive oil, cumin, salt and pepper. Grill on high heat for 2–3 minutes per side for medium, or cook on a hot pan to get a smoky crust.
4. Tzatziki: mix yogurt, drained cucumber, garlic, lemon, dill, and salt. Chill briefly.

Tips
– Use firm, glossy eggplants to avoid bitterness; salting speeds texture improvement.
– Make Imam bayıldı filling ahead—flavors deepen overnight.
– For extra smokiness, finish lamb on a charcoal grill or add smoked paprika.
– To keep tzatziki thick, squeeze excess water from the cucumber and use full-fat Greek yogurt.

Serving ideas
Serve Imam bayıldı boats on a large platter topped with sliced BBQ lamb and a generous dollop of tzatziki. Garnish with parsley, toasted pine nuts, and a drizzle of extra virgin olive oil. Pair with warm flatbread, couscous or herbed rice and a crisp green salad for a complete Mediterranean meal. This fusion dish works well for dinner parties—serve family-style so guests can assemble their own bites.

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step 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.

step 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.

step 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.

step 4
Meanwhile, mix the tzatziki ingredients together and put in a small serving bowl.

step 5
Season the lamb with salt, black pepper and a pinch of paprika. Griddle, grill 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. Scatter the aubergines with parsley, then serve with the lamb and tzatziki.