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12 gozotoday | FRIDAY • 8 NOVEMBER 2024 FOOD The Shrine of Our Lady of Ta' Pinu, with origins shrouded in mystery, first appears in historical records when Bishop Domenico Cubelles noted its reconstruction and ownership by the noble Gentile family. In 1575, Msgr. Pietro Duzina ordered its demolition due to disrepair, but tradition claims a worker's injury during the demolition was a divine sign to preserve it. In 1858, the church was renamed "Ta' Pinu" after Pinu Gauci, who financed its restoration. The shrine gained fame in 1883 when Karmela Grima reported hearing the Virgin Mary's voice, leading to her miraculous recovery and increased pilgrimages. Bishop Pietru Pace confirmed the heavenly origin of these events, prompting the construction of a new Romanesque church in 1920, completed in 1932 and elevated to Minor Basilica by Pope Pius XI in 1935. Pope John Paul II visited the shrine in 1990, praying in the chapel and celebrating Mass in its forecourt. In 2010, Pope Benedict XVI honored the shrine by presenting a Golden Rose to the painting of Our Lady. In 2022, Pope Francis also visited Ta' Pinu where he left the gift of a golden rose, which joins the one left by Pope Benedict in 2010 – a traditional gift of popes to Marian shrines. Did you know? 1. Place the aubergine directly on a moderate flames and roast for 15-18minutes, until the skin is burnt and flaky and the flesh is soft. Use metal tongs to turn them around occasionally. Alterna- tively, score the aubergine with a knife in a few places, a couple of centimeters deep, and place on a baking sheet under a hot grill for about and hour. Turn them around every 10 min or so and continue to cook even if they burst and break. 2. Remove the aubergines from the heat and allow them to cool down slightly. Once cool enough to handle, cut an opening along each aubergine and scoop out the soft flesh, dividing it with your hands into long thin strips. Discard the skin. Drain the flesh in a colander for an hour at least, preferably longer to get rid of as much water as possible. 3. Place the aubergine in a medium bowl and add the garlic, lemon zest and juice, olive oil, ½ a tea- spoon of salt and a goof grind of black pepper. Stir and allow the aubergine to marinate at room temperature for at least an hour. 4. Heat a grill on medium heat until very hot, in the mean time score the fish on both sides. 5. Place in a dish and drizzle plenty of olive oil, salt and pepper. Once the grill is hot place the fish and don't touch for at least 4 minutes, turn and cook for about the same time. 6. When ready to serve mix in most of the herbs into the aubergine and taste for seasoning. 7. Serve the seabass with a gener- ous spoon of the aubergine and scatter the pomegranate and the remaining herbs. Grilled sea bass on burnt aubergine with garlic, lemon and pomegranate seeds • 1 whole sea bass, gutted • 1 large aubergines • ½ garlic clove • ¼ lemon, zest only • 1 tbsp lemon juice • 2 tbsp olive oil • Handful parsley, chopped • Handful mint, chopped • ½ large pomegranate, seeds only • Salt and pepper Ingredients Method