Although often associated with warmer, more exotic lands, the striking looking aubergine is widely cultivated in Britain.

Aubergine (Solanum melongena) is botanically not a vegetable but a fruit, closely related to the tomato.

Eggplant, or aubergine, is a vegetable long prized for its beauty as well as its unique taste and texture. Aubergines are a good source of fibre and folic acid. The colour of the skin is a result of the presence of anthocyanins - compounds with antioxidant properties. In addition to featuring a host of vitamins and minerals, eggplant also contains important phytonutrients, many which have antioxidant activity.

In Greece is it widely used in many recipes including the famous Greek moussaka. Recipe is coming soon…

In the traditional Greek recipe, vegetables are usually stuffed with rice and mince meat. However in some villages in Greece they don't use any mince, therefore the name "orphan vegetables".

Serves: 6-8

3 beef tomatoes
1 aubergine
2 zucchini courgettes
3 peppers red, green or yellow
1 onion chopped
4 spring onions
a handful of uncooked wholegrain rice per vegetable
bunch of parsley chopped
3 potatoes, cut into wedges
25g pine nuts, lightly toasted
¾  C of extra virgin olive oil
salt and pepper

You may use any vegetable of your preference to make this dish. In Greece, tomatoes, peppers, aubergines and zuchini courgettes are the most common. Skillful women in the villages of Greece sometimes stuff onions, but this is a real tricky one to prepare, but delicious!

Slice off the tops of your vegetables and scoop out the pulp with a spoon and collect it in a bowl for later (not the peppers- just remove the seeds). The aubergine you can cut it in half. Sprinkle a little salt on the inside of the vegetable shells. If your tomatoes seem rather unripe sprinkle a little sugar inside them. Arrange all the vegetable shells in a large ovenproof dish.

Finely chop the onion and all the scooped-out flesh of the vegetables. Heat half the olive oil in a big pan. Add the onion and spring onions and cook, 3-4 minutes, until softened. Add the tomato, aubergine and zucchini flesh and cook over high heat, stirring frequently for about 10 minutes.

If you use wholegrain rice which takes longer to cook you need to stir it in now and cook for about 15 minutes. If you use plain long-grain rice you can mix it uncooked in the vegetable mixture. Add the chopped parsley before stuffing the vegetables.

Preheat the oven at 180^oC.

Fill in the vegetable shells with the mixture three-quarters full and replace the tops back on the tomatoes, peppers and zucchini. Put the potato wedges in between the stuffed vegetables. If there is any leftover tomato juice from the vegetable mix pour it on top of the vegetables. Pour the rest of the olive oil on top of the potatoes and stuffed vegetables and sprinkle salt and pepper. You may need to add a little bit of water before and during baking to prevent sticking.

Bake for about 1½-2 hours until lightly browned. If the tops brown too quickly cover the pan with foil. It is always best to leave it to rest in the oven for an hour before serving. It is also delicious the next day served at room temperature. Serve with a good chunk of feta cheese and enjoy this amazing summer dish!

An excellent simply healthy dip with aubergines and tahini!

Serves: 4-6

3 aubergines
2 cloves of garlic
2 tsp tahini
3 tbs lemon juice
5 tbs olive oil
salt and pepper
1 tsp oregano
2 tbs almonds or walnuts ground
a handful of parsley chopped

Wash the aubegines the bake them whole in the oven with the skin for about 15-20 minutes until soften. While they are still warm, peel the skin and remove the seeds if possible. Use a food processor to make the aubergines into a mash and then add the remaining ingredients, garlic, tahini, lemon juice and olive oil. When the mix becomes creamy move it into a serving bowl, add the almonds and the parsley, salt and pepper. Garnish with some black Kalamata olives.

You may use it as a dip for vegetables or as a sandwich filling.