Issue link: https://maltatoday.uberflip.com/i/756492
maltatoday, WEDNESDAY, 30 NOVEMBER 2016 14 Food Sensational aubergine recipes Aubergines are like sponges. With little flavour of their own they absorb the flavour of whatever they are cooked with. Michael Diacono makes two recipes with aubergines that are packed with flavour. He makes grilled aubergines rolled with a goat cheese and ricotta filling with bacon bits and dates, that make a perfect starter, canapé or even a light supper served with a salad. In his second recipe he makes a vegetarian curry with aubergines and white carrot. Don't miss Gourmet Today TV, every Saturday at 16:05 on TVM. Grilled aubergine filled with goat cheese dates and bacon Vegetarian curry with carrot and aubergine COMING UP THIS WEEK This week Michael Diacono is back in the kitchen with Marilu Vella talking about sustainable fish. He makes a great lampuki dish where he simply pan fries the lampuki fillets with Jerusalem artichokes. In his second recipe he makes whole bouge (vopi), again pan fried with baked radishes and a salsa verde. Don't miss Gourmet Today this Saturday at 16:05 on TVM. Ingedients • 2 aubergines, sliced lengthwise • 200g pancetta • 4 Medjool dates • 300g chèvre • 300g ricotta Method 1. Add a little olive oil to the baking tray and place the aubergine slices on top. 2. Season with salt and pepper and bake in a pre-heated oven at 200C for 20 mins. 3. Fry the pancetta in a pan. 4. Remove the pits from the dates and cut into small pieces. 5. Place the roughly chopped chèvre into the food processor with the ricotta and pulse until smooth. 6. Tip into a bowl and add the dates and fried pancetta and mix well. 7. Place a tbsp of cheese mixture onto the aubergine and roll up. 8. Serve as a starter with salad and bread or as canapés at a party. This recipe first appeared on Gourmet Today TV, aired on TVM on 26 November, 2016. Ingedients • 1 onion, roughly chopped • 2 sticks cinnamon • 2 tsp fennel seeds • 3 cardamom pods, smashed • 2 cloves garlic • 2 bay leaves • 1 chilli • 1 aubergine, roughly chopped • 4 kaffir lime leaves • 1 carrot, roughly chopped • 1 small potato, chopped into small pieces • Handful fresh coriander • 1 tin coconut milk • ½ lemon, juice only • 2 cups basmati rice Method 1. Fry the onion in olive oil with the cinnamon, fennel, cardamom, bay leaves, chilli and garlic. 2. Add the aubergines, carrot and potato and the kaffir lime leaves. 3. Add the coriander and add a little bit of water. 4. Add the coconut milk, cover and allow to simmer for 10 mins. 5. Add the lemon juice and serve alongside basmati rice. This recipe first appeared on Gourmet Today TV, aired on TVM on 26 November, 2016.