Imam bayildi with BBQ lamb & tzatziki

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat oven to 190C/170°C / 350°F 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.
2. 2RoastRoast for 20 mins or until the flesh is soft enough to scoop out.
3. 3Cook the onionsCook 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.
4. 4Roughly cut up the flesh and add it to the onions. Halve the tomatoes, scoop the seeds and juice into a sieve set over a bowl, then cut up the flesh.
5. 5Add 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. Fold in the parsley, leaving a little for scattering at the end.
6. 6Lay 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 in the oven for 30 mins until the aubergines have collapsed.
7. 7While that cooks, mix the tzatziki ingredients together and put in a small serving bowl.
8. 8SeasonSeason the lamb with salt, black pepper and a pinch of paprika.
9. 9Griddle, 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.
10. 10ServeScatter the aubergines with parsley, then serve with the lamb and tzatziki.