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maltatoday, SUNDAY, 24 MAY 2015 Food 35 Fine food of the week Botanically, the aubergine belongs to the Solanaceae family and is named as Solanum me- longena. This perennial plant is native to the Indian 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 aubergine is also known as the eggplant in the US and in south and southeast Asia and in South Africa as brinjal (brungiel in Maltese). Although we know it as a vegetable it is actually a fruit, like all other edible mem- bers 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 in 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 flavours of the sauce or marinade that it is cooked in. Aubergines soak up lots of oil when fried but salting the veg- etable 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 ingredient in many dishes including parmigiana, mous- saka, 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 substitute because of its tex- ture and bulk. The aubergine's nutritional value and benefits are high as it provides vitamin B1, vitamin B3, vitamin B6, vi- tamin C and vitamin K, as well as essential nutrients includ- ing beta-carotene, calcium, iron, potassium, zinc and fibre. This particular night- shade vegetable benefits the health as it can help the fight against harmful diseases including cancer and heart disease. Many believe that nightshade vegetables can increase inflammation of the joints and therefore should not be eaten by sufferers of osteoarthritis. Shiny, purple aubergines Roasted aubergine with a Middle Eastern yoghurt dressing Ingredients 2 large and long auber- • gines 80ml olive oil • 1½ tbsp thyme • 1 pomegranate • Salt and pepper • Sauce • 140ml buttermilk • 100g Greek yoghurt • 1½ tbsp olive oil • 1 small garlic clove • Salt • Method 1. Heat oven to 200°C and cut the aubergines length- wise through the middle. 2. Use a small knife to make four parallel incisions in the cut side down of each auber- gine with out cutting through the skin. Repeat on a 45° angle. 3. Place the aubergine cut side up on a baking tray lined with parchment paper and brush the olive oil until the aubergine can't absorb any more. 4. Sprinkle with thyme and some salt, roast for 35- 40mins. The veg should be browned but not dry. Allow to cool completely. 5. While the aubergines are cooking prepare the pome- granate and sauce. Cut the pomegranate into two. Hold over a bowl and with a wood- en spoon, hit the pomegranate so the fruit falls off. Once all the seeds have fallen out, sift through to make sure there no membrane has fallen. 6. For the sauce just whisk together all the ingredi- ents. Taste for seasoning, then keep cold until needed. 7. Serve the aubergine with the sauce, pomegranate and a drizzle of olive oil. This recipe was first seen on Gourmet Today TV, aired on TVM on 29 November, 2014. 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.