Aubergines

Available from the Fruit & Vegetables counters at Arkadia Foodstores Gozo and Portomaso

Aubergines, also known as eggplants, are versatile and distinctive vegetables enjoyed in cuisines around the world. With a glossy, deep purple skin and a slightly bitter taste, they offer a unique flavour and texture to dishes. Their sponge-like quality makes them adept at absorbing flavours, making them a key ingredient in many recipes.

Aubergines can be prepared in various ways, from roasting and grilling to frying and baking. When cooked, their flesh becomes tender and creamy, making them a great addition to curries, stews, casseroles, and dips like baba ghanoush. They are also a vital ingredient in Mediterranean and Asian cuisines.

Their vibrant colour, coupled with their ability to absorb rich flavours, has cemented aubergines as a staple in vegetarian and vegan cooking, often taking centre stage in hearty dishes. With their adaptability and unique taste, aubergines offer a world of culinary possibilities to explore.

Recipe: Stuffed Aubergines with Mediterranean Couscous

Serves: 4

Ingredients:

For the Stuffed Aubergines:

• 2 large aubergines
• 1 cup cooked couscous
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted and chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons pine nuts, toasted
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Tomato Sauce:

• 1 can (400g) diced tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

1. Preheat the oven to 190°C.

2. Cut the aubergines in half lengthwise. Scoop out the flesh, leaving about a 1/2-inch border. Chop the scooped-out flesh and set aside.

3. Brush the inside of the aubergine shells with olive oil and season with salt and pepper. Place them on a baking sheet and bake in the preheated oven for about 20 minutes, or until they start to soften.

4. In the meantime, prepare the stuffing. In a bowl, combine the chopped aubergine flesh, cooked couscous, cherry tomatoes, feta cheese, olives, parsley, and toasted pine nuts. Drizzle with olive oil and season with salt and pepper. Mix well.

5. Remove the aubergine shells from the oven and fill them with the couscous mixture.

6. For the tomato sauce, in a saucepan, combine the diced tomatoes, minced garlic, dried oregano, salt, and pepper. Simmer for about 10-15 minutes, allowing the flavours to meld.

7. Pour the tomato sauce over the stuffed aubergines.

8. Return the stuffed aubergines to the oven and bake for an additional 20-25 minutes, or until the aubergines are fully tender.

9. Serve the stuffed aubergines with a drizzle of the tomato sauce on top.

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