Bart's Recipes
Preheat the oven to 200 degrees. Cut the aubergine into cubes. Grate the cucumber and squeeze out the excess liquid. Press the garlic and finely chop the dill.
Spread the aubergine over a baking sheet and roast for twenty minutes in the oven until the pieces are soft and cooked through. Heat a grill pan over high heat. Grill the four lamb chops about three minutes per side until they are pink inside and remove from the pan.
Combine the Greek yogurt with the squeezed cucumber, garlic, and fresh dill. Stir this together firmly until you have a thick tzatziki.
Divide the roasted aubergine among the plates. Place the grilled lamb chops directly beside it and spoon a generous portion of the prepared tzatziki onto the plate.
