Recipes: Moussaka, Imam bayildi

THE aubergine is known as the eggplant in the new world, where the cultivars introduced in the 18th century were yellow or white and resembled goose or hens' eggs. Botanically, it is not even a vegetable, but a berry, related to the deadly nightshade family, and can be purple, green, white, yellow or orange.

Aubergines can be very bitter and are often prepared by sprinkling cut, raw fruit with salt to draw out moisture, then rinsing.

MOUSSAKA

2kg aubergines, cut 2cm slices; 120ml olive oil; 1 onion, grated; 2 garlic cloves, sliced; 500g minced beef; 450ml tinned tomatoes, pureed; tsp allspice; tsp sugar; salt and pepper; 1 egg white, lightly beaten; 5 tbsp parsley, finely chopped; 5 tbsp dried breadcrumbs; 100g parmesan, grated; 5 tbsp double cream; 3 egg yolks, lightly beaten; 750ml white sauce (made with a flour, butter and milk)

Heat half the oil in a frying pan and add the aubergine, cooking until lightly browned on both sides. Remove and drain on kitchen roll. Heat the rest of the oil in a heavy-bottomed pan and sweat the onions and garlic until soft. Add the mince and brown for ten minutes. Add the tomatoes, allspice and sugar and season with salt and pepper. Reduce the heat and simmer uncovered for 15 minutes. Remove from the heat and cool. Fold in the egg white and parsley. Grease a deep, ovenproof dish and sprinkle over 2 tbsp of breadcrumbs. Cover with half the aubergines. Spread half the meat on top, then half the cheese and a further 2 tbsp of breadcrumbs. Repeat. Mix the white sauce with the egg yolks and cream and spread it evenly over the dish. Bake in pre-heated 200C/400F/gas mark 6 oven for 50 minutes. Rest for ten minutes before serving.

IMAM BAYILDI

2 onions, chopped; olive oil; 2 garlic cloves, crushed; 3 medium tomatoes, peeled and chopped; 3 tbsp chopped parsley; salt and pepper to taste; 2 aubergines; 2 tsp sugar; 3 tbsp fresh lemon juice

Saut the onions in a little oil till translucent, then add the garlic, tomatoes, parsley, salt and pepper. Cook until mushy. Cut the stem ends from each aubergine and make three lengthwise slits, almost from end to end. Hold each slit apart and spoon the onion mixture into each cavity. Arrange aubergines in a baking dish. Sprinkle with sugar, lemon juice and 125ml of olive oil. Bake, covered, in preheated 180C/350F/gas mark 4 oven for 40 minutes, or until tender. Serve hot, or as they do in Turkey, cold with yoghurt.

• This article was first published in Scotland on Sunday July 4, 2010