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maltatoday, SUNDAY, 28 JUNE 2015 Food 35 Fine food of the week THE aubergine is known by many different names in differ- ent parts of the world: auber- gine in France, eggplant in North America, brinjal in South Asia, Southeast Asia and South Africa and brungiel in Maltese. This vegetable is of the nightshade family, which includes bell pep- pers, tomatoes and potatoes and is technically a fruit but gener- ally thought of as a vegetable. There are many different vari- eties of aubergine, including the bulbous, glossy, deep purple tu- bular types common to Mediter- ranean cuisine; the small, tubu- lar Asian types; the small, plump and ivory examples (hence 'egg- plant'); or the scarcely-bigger- than-a-pea varieties grown in Thailand. All varieties share the same bland, mildly smokey flavour and flesh that's spongy when raw but soft when cooked. Because of their spongy texture they're great at soaking up the flavour of other foods, spices and seasonings they are cooked with. Aubergines are low in calories and fat but high in fibre. They are a good source of folic acid, potassium, iron, antioxidants and B vitamins and some studies say they help lower blood pres- sure and cholesterol. When selecting an aubergine, look for one that has a shiny, smooth skin that does not have bruises or blemishes. It should feel heavy for its size and when tapped on it should sound solid and not hollow. The smaller au- bergines are generally sweeter, thinner-skinned, more ten- der, and have fewer seeds. The male also has fewer seeds and is recognised by its rounder and smoother bottom while the fe- male has in indentation on its bottom. Often recipes call for salting the vegetable before cooking to reduce the bitterness but mod- ern varieties have the bitterness bred out of them so salting is no longer necessary unless you're planning to fry them; aubergines soak up oil like a sponge and salting helps reduce that. The beauty of the aubergine is that it is so versatile. Aubergines can be baked, roasted in the ov- en, or steamed. When baking it whole, pierce the eggplant sev- eral times with a fork to make small holes for the steam to es- cape. Bake at 180°C for 15 to 25 minutes, depending on size. You can test for its readiness by gen- tly inserting a knife or fork to see if it passes through easily. This method is used when making the popular baba ganoush, which is made with puréed roasted au- bergine, garlic, tahini, lemon juice and olive oil. The texture and bulkiness of the aubergine makes it an ideal meat substitute and goes well in curries and stir-fries. It is also great baked and mixed with grilled peppers, lentils, onions and garlic, topped with balsamic vinaigrette. The versatility of aubergines Ingredients 1 medium sized aubergine, • chopped 1 medium sized sweet potato, • chopped 1 can chickpeas, rinsed and drained • Bunch of parsley and coriander • leaves 1 tsp cumin seeds • 1 lemon, zest only • ½ tsp dried chilli flakes • 2 cloves garlic • Method 1. Start off by steaming the aubergine and the sweet potato until soft. 2. Cool and squeeze out as much mois- ture as possible. 3. Using a food processor, process the herbs, cumin seeds and garlic, together with the aubergine and the sweet pota- to. 4. Add the lemon zest and chickpeas and pulse, but keep some texture from the chickpeas. 5. Season well and chill for at least half an hour. 6. Take a tablespoon size of mixture and shape into oblong patties. 7. Place on a greased baking tray, brush with olive oil and bake in the oven at 180°C for 15-20 mins or until golden brown, turning halfway through for even browning. Serve the falafels in pita bread with some yoghurt-based sauce, chopped tomatoes, avocados and salad leaves. Recipe of the week Recipe by Gaby Holland This Middle Eastern dish is vegetarian, gluten free and lactose free, making it perfect for diners with food intolerances. They are so tasty they are also perfect for less fussy diners! Aubergine and sweet potato falafel