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maltatoday, SUNDAY, 17 APRIL 2016 35 BOTANICALLY, the aubergine belongs to the Solanaceae family and is named as Solanum melon- gena. This perennial plant is na- tive to the Indian subcontinent and grown in many tropical and semi tropical regions. Auber- gines 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 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 night- shade family. Aubergines vary in colour and shape but the most common ones are a beautiful, shiny deep purple 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 pre- pared, 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. Au- bergines soak up lots of oil when fried but salting the vegetable will reduce the amount of oil ab- sorbed. 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, moussaka, vegetable lasagne and roasted vegetables, and can also be stir fried, steamed, stewed and pu- reed into delicious dips and sauc- es. Vegetarians use it as a meat substitute because of its texture and bulk. The aubergine's nutri- tional value and benefits are high as it provides vitamin B1, vitamin B3, vitamin B6, vitamin C and vi- tamin K, as well as essential nu- trients including beta-carotene, calcium, iron, potassium, zinc and fibre. This particular night- shade vegetable benefits health as it can help to fight against harm- ful diseases including cancer and heart disease. Many believe that nightshade vegetables can in- crease inflammation of the joints and therefore should not be eaten by sufferers of osteoarthritis. Fine food of the week Shiny, purple aubergines Food 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. Sean Gravina 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 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 cook- ing prepare the pomegranate and sauce. Cut the pomegran- ate 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 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 driz- zle of olive oil. Roasted aubergine with a Middle Eastern yoghurt dressing Recipe of the week