Issue link: https://maltatoday.uberflip.com/i/720024
maltatoday, SUNDAY, 28 AUGUST 2016 35 BOTANICALLY, the aubergine belongs to the Solanaceae fam- ily and is named as Solanum melongena. This perennial plant is native to the Indian subconti- nent and is now grown in many tropical and semi tropical re- gions. 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 members of the nightshade family. Aubergines vary in colour and shape but the most common ones are a beautiful, shiny deep purple vegetable shaped like a large egg (hence their American name). They have been cultivat- ed 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 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. 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, moussaka, vegetable lasagne, roasted veg- etables, 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 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 harmful diseases including can- cer and heart disease. Many be- lieve that nightshade vegetables can increase inflammation of the joints and therefore should not be eaten by sufferers of osteoar- thritis. Fine food of the week Shiny, purple aubergines Food Ingredients FOR THE VEGGIES • 1 sweet potato, diced • 1 aubergine, diced • 200g cauliflower, broken into florets • 100g green beans • 100g snap peas • 100ml cream • 2 tsp garam masala FOR THE CURRY SAUCE • 1 tbsp garam masala • 30g butter • 1 yellow onion, chopped fine- ly • 3 garlic cloves, pressed or chopped finely • A thumb sized piece of ginger • 2 bay leaves • 2 whole star anise • 1 piece of cassia bark (cinna- mon bark) • 500g chopped tomatoes • 200ml single cream • 3 tbsp ground almonds • 2 tbsp rose water • A large handful of fresh cori- ander • Salt METHOD 1. This recipe has two steps: oven roasting the veggies and mak- ing the sauce. Since the veg- gies will take longer, it is good to start with those. Preheat the oven to 200ºC. 2. Add the veggies to a bowl and coat them with the cream and garam masala. Place them in an ovenproof dish, on parchment paper and roast them for 40-45 minutes, until cooked through. Don't forget to turn them half- way through so that they don't dry or get burnt. 3. For the sauce, heat the butter in a large pan, then add the garlic, ginger, spice mix, star anise and cassia bark and fry for about a minute on high heat, stirring constantly. 4. Add the onions, turn the heat down to low and let cook for about 15 minutes, until the on- ions are very soft and the mix has become almost like a paste. 5. Add the chopped tomatoes, bring the heat to medium-high and cook for a couple of min- utes stirring constantly. 6. Add the remaining ingredients, mix them in well and let every- thing simmer for another 10-15 minutes on low heat. 7. Add the sauce to a blender and purée it into a fine paste. 8. Once the veggies are done, mix them with the sauce and serve this warm, with basmati rice. Recipe of the week 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. Veggie curry with rose water