Ideal for pots plus North African-inspired Aubergine Moussaka recipe
This is one I want to try for next year – new introduction aubergine Genie from Burpee Europe, which can be grown successfully in pots. If you’re unsure too, it’s probably because you haven’t had the right recipe – soggy ratatouille does them no justice.
As a staple of many recipes in cuisines from Europe, Asia and North Africa, aubergines are one of the most versatile fruits for cooking, and they bring a taste of the exotic to your garden and kitchen.
Aubergine Genie – Large purple fruits
Genie can be grown in a large (35cm diameter) pot, as well as in the soil or a grow bag, producing around eight large purple fruits (approximately 250g each) with a great taste. Expect around eight good-sized, glossy fruits (of around 250g each) per plant. The absence of spines on the stems makes them easy to harvest, too.
Ideal for a greenhouse or a sunny patio, aubergine Genie seeds are available from Marshalls, Dobies, Chiltern Seeds and JustSeed. This recipe has been created by Chef Valerie Hamelin.
North African-inspired Aubergine Moussaka
Serves 4 to 6 people
4-6 Genie aubergines or similar (depends on the size)
1 tin chickpeas
2 tins chopped tomatoes
3 tbsp tomato puree
1 large onion
8 garlic cloves
Smoked paprika, 2 tsp
Harissa spice blend, 2 tsp
Za’atar, 2 tsp
Salt & cracked pepper
Vegetable stock (optional)
Fresh mint and coriander
Aubergine Genie Moussaka – method
- Heat the oven to 190ºC, cut the aubergines lengthways and score them with olive oil, salt and pepper and smoked paprika and bake in the oven for 20 minutes or until golden brown.
- In a frying pan, add some olive oil, fry the onions until translucent. Add the chopped garlic and cook until it is fragrant, then add the harissa-spiced blend and the zaatar, stirring well.
- Add the chopped tomatoes, tomato puree and the drained chickpeas. Add the cubed, cooked aubergines, lower the heat, and simmer for 20 minutes. Stir occasionally and add some vegetable stock if the mixture gets dry.
- Serve in a dish as an accompaniment with a minted yoghurt dip and flatbread.
