Issue link: https://maltatoday.uberflip.com/i/388498
maltatoday, SUNDAY, 22 MAY 2011 33 BOTANICALLY, the aubergine belongs to Solanaceae family and named as Solanum melongena. This perennial plant is native to the In- dian subcontinent and now grown in many tropical and semi tropical regions. Aubergines belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. The auber- gine is also known as the eggplant in the US and in south and south- east Asia and in S. Africa as brinjal (brungiel in Maltese). Although we know it as a vegetable it is actually a fruit, like all other edible members of the nightshade family. Aubergines vary in colour and shape but the most common ones are a beautiful, shiny deep purple vegetable and shaped like a large egg (hence their American name). They have been cultivated for years in areas of the world such as China and India (their first cultivation was recorded in China 5 BC). The aubergine is used widely in Mediterranean, African and Asian cooking, where it is prepared, cooked and presented in many different ways. Its flesh is soft and spongy with a slightly bitter and nutty taste that soaks up the fla- vours of the sauce or marinade that it is cooked in. Aubergines soak up lots of oil when fried but salting the vegetable will reduce the amount of oil absorbed. Simply sprinkle the raw vegetable with salt – leave for 30 minutes, rinse and squeeze out the excess water. The aubergine can be used in many different recipes and cooked in various ways. It is the star in- gredient in many dishes including parmigiana, moussaka, vegetable lasagne, roasted vegetables, and can also be stir fried, steamed, stewed and pureed into delicious dips and sauces. Vegetarians use it as a meat substi- tute because of its texture and bulk. The aubergine's nutritional value and benefits are high as it provides vitamin B1, vitamin B3, vitamin B6, vitamin C and vitamin K, as well as essential nutrients including beta-carotene, calcium, iron, potas- sium, zinc and fibre. This particu- lar nightshade vegetable benefits the health as it can help to fight against harmful diseases including cancer and heart disease. Many be- lieve that nightshade vegetables can increase inflammation of the joints and therefore should not be eaten by sufferers of osteoarthritis. RECIPE OF THE WEEK maltatoday, SUNDAY, 28 SEPTEMBER 2014 FINE FOOD OF THE WEEK Shiny, purple aubergines Ingredients • 3 tbsp olive oil • 2 cloves garlic, crushed • 1 large lemon, juice only • 2 tbsp cumin seeds • 1 tbsp ground coriander • 1 tbsp paprika • 1 large aubergine, halved and each half cut into 18 equal-sized cubes • 200g halloumi cheese, cut into 12 large cubes Cucumber raita • Greek yoghurt • ½ cucumber • Handful mint • Salt and pepper • Pita bread • Tomato salad Method 1. In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up. 2. Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed. 3. Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing is too thick, add a bit more buttermilk. 4. Serve with steak, Buffalo wings or as a salad dressing. FOOD Aubergine and Halloumi kebabs Fun facts • According to a 5th century Chinese scroll, fashionable Chinese women used to make a dye out of the skin of purple eggplants and polish their teeth with it until they were a shiny gray. • Eggplant and other members of the nightshade family may worsen the symptoms of arthritis. • Like all other edible members of the nightshade family, the eggplant is a fruit. • An eggplant is almost 95% water.