A versatile vegetarian dish which can be enjoyed as is or add some sliced beetroot and mixed leafy salad.  For non-vegetarians, this is a great accompaniment to sausage or lamb.

• 2 x aubergines or eggplants

• 2 tablespoons sunflower oil

• 1 lb (500 g) baby waxy potatoes — leave the skin on

• 12 oz (350 g) wildrice mix (brown short grain and wild rice) 

• A bunch of spring onions or scallions

• 8 oz (225 g) fresh mozzarella

• 1.5 lb (675 g) full fat thick Greek yoghurt

• 3-4 bulbs garlic, crushed

• Fresh herbs:

• Coriander (cilantro), chives and mint

• Salt and freshly ground pepper

• A little nutmeg (optional)

Rinse the aubergines.  Chop into ½ inch (1 cm) thick rounds. Sprinkle with sea salt, place a heavy plate or lid to cover and leave to rest for an hour.

Meanwhile rinse and cook the rice with 24 fl oz (700 ml) of boiling water, cover and bring to the boil, then turn the heat down low and cook for 40-45 minutes until all the liquid is absorbed and the rice is tender.  Set aside.

Boil the potatoes with a stalk or two of fresh mint for approximately 15 minutes. The potatoes should be firm rather than falling apart.  Drain.  

Back to the aubergines: wipe off the salt and dry with some kitchen towel. Lightly brush with sunflower oil on both sides.  Place on the foil lined baking tray or rack and grill on low for approximately 3-4 minutes on each side or until lightly browned.  Cut into ½ inch  (1 cm) chunks.

Rinse and finely chop the spring onions, mint and chives.  Eliminate the stalks and roughly chop the coriander leaves.

Mix all of the above ingredients, together with the garlic, in a large bowl.

Chop the mozzarella into ½ inch (1 cm) chunks. Add the mozzarella  as well as the yoghurt to the ingredients in the bowl.

Season to taste, not forgetting the grated nutmeg.

Eat while the contents are warm for the best taste ever! This will keep for a few days in the fridge.