Name: Easy Sheet-Pan Imam Bayildi with BBQ Lamb and Tzatziki Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 large eggplants, cut into 1/2-inch thick rounds; 3 tbsp olive oil, divided; 1 lb lamb leg steaks, cut into thin strips; 2 tsp dried oregano; 1 tsp ground cumin; 1 tsp smoked paprika; 1 medium red onion, sliced; 2 cloves garlic, minced; 1 cup cherry tomatoes, halved; 1/2 cup whole milk Greek yogurt; 1/2 English cucumber, grated and squeezed dry; 1 tbsp fresh lemon juice; Salt and black pepper to taste

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

Arrange the eggplant rounds on one half of the baking sheet, brush both sides with 2 tablespoons of olive oil, and season generously with salt, pepper, and 1 teaspoon of dried oregano.

In a mixing bowl, toss the sliced lamb strips, red onions, and halved cherry tomatoes with the remaining olive oil, cumin, smoked paprika, remaining oregano, minced garlic, salt, and pepper until well coated.

Spread the lamb and vegetable mixture in a single, even layer on the empty half of the baking sheet next to the eggplants.

Roast in the preheated oven for 20 to 25 minutes, turning the lamb and eggplants halfway through, until the eggplants are tender and browned and the lamb is cooked through and slightly charred.

While the sheet pan roasts, prepare the tzatziki by mixing the Greek yogurt, grated cucumber, lemon juice, and a pinch of salt in a small bowl until creamy.

Transfer the roasted eggplant and lamb to a large serving platter, dollop generously with the fresh tzatziki, and serve immediately while hot.