Issue link: https://maltatoday.uberflip.com/i/860911
35 The bulky texture of an auber- gine makes it an easy substitute for meat in curries, or even as a main dish. The spongy vegetable soaks up the flavour of what- ever it is cooked with making it a tasty alternative, not just a healthier one. Botanically, the aubergine be- longs to Solanaceae family and named as Solanum melongena. This perennial plant is native to Indian subcontinent and now grown in many tropical and semi tropical regions. Aubergines be- long 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 ac- tually a fruit, like all other edible members of the nightshade fam- ily. 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 American name). They have been cultivated for years in areas of the world such as China and India (their first cul- tivation 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. 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, roasted veg- etables, 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 is high as it provides vitamin B1, vitamin B3, vitamin B6, vitamin C and vita- min K, as well as essential nutri- ents including beta-carotene, cal- cium, iron, potassium, zinc and fibre. This particular nightshade vegetable benefits the 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. maltatoday, SUNDAY, 13 AUGUST 2017 Fine food of the week Food Serves 4 Ingredients • 400g spaghetti • Extra virgin olive oil • 1 small aubergine, cut into smallish cubes • 1 small onion, peeled and chopped • 2 cloves garlic, peeled and chopped • 1 small yellow pepper, sliced • Some chilli • 8 black olives, chopped • 1 tbsp capers • 1tbsp anchovies • 150g cherry tomatoes, halved • A few raisins • 50g grated pecorino cheese Method 1. Bring a large pot of salted water to the boil. 2. Heat up a good glug of olive oil in a large pan and fry the aubergines till softened and starting to colour then add the chopped onions and garlic. Add more oil if needed. 3. Stir fry gently for 5 mins then add the sliced peppers and some chilli. 4. Stir well and cook for a few minutes before adding the olives. 5. Chop the capers and anchovies together and add to the sauce together with the cherry tomatoes and raisins. If the sauce is a bit dry add a ladle of water from the pasta pot. 6. Cook for 5 mins before tossing the pasta into the sauce. 7. Stir well and mix in the grated pecorino. Serve at once. 8. the mint. 9. Add the pecorino shavings and serve. 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. Spaghetti Siracusana The aubergine – a perfect meat substitute Pecorino Sardo, from the island of Sardinia, has buttery, nutty flavours and is a great addition to salads and pasta dishes Michael Diacono's comforting pasta dish combines simple pantry ingredients to make a delicious meal on those nights you come home without a plan.