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