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maltatoday, SUNDAY, 13 SEPTEMBER 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 grown in many tropical and semi tropical regions. Aubergines belong to the night- shade 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 South Africa as brinjal (brungiel in Maltese). Al- though 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 Ameri- can name). They have been culti- vated for years in areas of the world such as China and In- dia (their first cultivation was re- corded in China in 5 BC). The aubergine is used wide- ly in Mediterranean, African and Asian cooking, where it is pre- pared, cooked and presented in many different ways. Its flesh is soft and spongy with a slightly bit- ter and nutty taste that soaks up the flavours of the sauce or mari- nade that it is cooked in. Auber- gines 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, and roasted vegetables, and can also be stir fried, steamed, stewed and pureed into delicious dips and sauces. Vegetarians use it as a meat sub- stitute 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 in- cluding beta-carotene, calcium, iron, potassium, zinc and fibre. This particular nightshade veg- etable benefits the health as it can help to fight against harmful dis- eases, including cancer and heart disease. Many believe that night- shade vegetables can increase inflammation of the joints and therefore should not be eaten by sufferers of osteoarthritis. Ingredients • 2 large and long aubergines • 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 lengthwise through the middle. 2. Use a small knife to make four parallel incisions in the cut side down of each aubergine without 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 auber- gine 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 pomegran- ate and sauce. Cut the pomegranate into two. Hold over a bowl and with a wooden spoon hit the pomegranate so the fruit falls off. Once all the seeds have fallen out, sift through to make sure no bit of membrane has fallen. 6. For the sauce just whisk together all the ingredients. Taste for seasoning, then keep cold until needed. 7. Serve the aubergine with the sauce, pomegranate and a drizzle of olive oil. Recipe of the week Roasted aubergine with a Middle Eastern yoghurt dressing 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 grown in many tropical and semi tropical regions. Aubergines belong to the night- shade 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 South Africa as brinjal (brungiel in Maltese). Al- though we know it as a vegetable it is actually a fruit, like all other edible members of the nightshade 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 Ameri- can name). They have been culti- cultivation was re- corded in China in 5 BC). The aubergine is used wide- ly in Mediterranean, African and ter and nutty taste that soaks up the flavours of the sauce or mari- nade that it is cooked in. Auber- gines soak up lots for 30 minutes, rinse and squeeze out the excess water. The aubergine can be used in lasagne, and roasted vegetables, and can also be stir fried, steamed, stewed and pureed into delicious dips and sauces. Vegetarians use it as a meat sub- vitamin B6, vitamin C and vitamin K, as well as essential nutrients in- cluding beta-carotene, calcium, iron, potassium, zinc and fibre. This particular nightshade veg- etable benefits the health as it can help to fight against harmful dis- eases, including cancer and heart disease. Many believe that night- shade vegetables can increase inflammation of the joints and therefore should not be eaten by sufferers of osteoarthritis. Sean Gravina Shiny, purple aubergines 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.