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These are a few of my favourite exotic vegetarian recipes which hail from the Middle East and Thailand.

The first meal is made up of two vegetable dishes: aubergines with tzatziki (aubergines or eggplant, same thing); for the second, courgettes with Moroccan spices (courgettes are also known as Italian zucchini).

Note: For the courgettes, make sure that you use tender ones, because they will turn out too hard if you don't.

For the aubergines, you will need to first slice about two medium-sized ones lengthways and sprinkle with salt. Let them sit for about an hour to draw out any bitterness. Meanwhile, either you can buy pre-made tzatziki (as I did from Trader Joe's), or make your own.

To make tzatziki, place 1/2 peeled and diced cucumber in a colander and sprinkle with salt. This you will also need to leave for about 30 minutes. After 30 minutes, rinse, drain well, and pat dry on kitchen paper. Mix 2/3 cup natural yoghurt, one clove of crushed garlic, and one tablespoon chopped fresh mint with the cucumber in a bowl and chill.

When the aubergines have finished soaking up the salt, make the batter in which they will be fried, as follows: Sift 3/4 cup plain flour and a pinch of salt into a large bowl, adding one egg and 2/3 cup milk. Beat until smooth.

Rinse the aubergines and pat dry, then heat oil in a large pan, dipping the aubergines in the batter, and fry for three to four minutes until golden, turning once. Drain them on kitchen paper. They will be served with the tzatziki (although I just preferred scooping the tzatziki on top of them).

For the courgettes, be prepared for a very pungent-smelling kitchen! First preheat the oven to 350 degrees. Cut all of the courgettes into quarters lengthways, and place in a shallow dish.

Now you need to make the charmoula sauce for the courgettes: Finely chop one onion and blend with the other charmoula ingredients. The charmoula is a mixture of two crushed cloves of garlic; 1/4 red or green chili, seeded/finely sliced; 1/2 teaspoon paprika; 1/2 teaspoon cumin; three tablespoons olive oil; salt, and ground black pepper (as preferred). Mix the onion well with these other ingredients and add four tablespoons of water to the mixture, pouring the mixtured over the courgettes. Cover and bake for 15 minutes.

Baste the courgettes with the charmoula after 15 minutes, and then return to the oven, uncovered, for 5-10 minutes until they are tender. Sprinkle lemon juice and herbs (I used fresh cilantro, but you can also use parsley in addition).The

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