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Have you gotten the crud (yup, that’s a technical term for sinus cold) that is going around right now?  If not, you are LUCKY!  If so, then you know exactly how I feel right now.  Stay tuned to my Tumblr page for photos of my homemade chicken noodle soup, made with a quadruple threat of ginger, garlic, onion and a touch of spicy green pepper.

In the meantime, I have a very important question for you: what do some parents do when their kid doesn’t like a particular food?  If deemed important enough, the parent might get creative and “hide” that food as something unrecognizable so that the kid doesn’t know that they’re eating it.  So, what do adults do when they don’t like a particular food?  Avoid it, obviously.  It’s a little tougher to fool adults, especially when they are preparing their own food.

I generally do not like the texture of eggplant and avoid it at most costs.  However, I recently received an eggplant that I did not wish to waste.  So, I pulled out my “parent hat” and got creative about preparing it so that I didn’t know what I was eating!  Clever, no?  Check it out:

** Spicy Eggplant Dip Recipe:

2 medium eggplants, halved lengthwise (I used 1 large eggplant)
2 tablespoons vegetable oil (I used sesame, but you can use any kind of oil you want)
foil (I used parchment paper)
1 tablespoon minced garlic
1 teaspoon ground cumin
1 tablespoon grated fresh ginger
1/4 cup red bell pepper, chopped (I used yellow)

Heat oven to 400° F. Line a baking sheet with foil or parchment paper.
Brush the cut sides of the eggplant with 1 tablespoon of the oil and arrange cut sides down on the baking sheet. Bake until cut sides are browned and eggplant is soft (about 25 minutes).
Combine remaining oil and garlic in a skillet and heat over low heat until garlic sizzles. Stir in cumin and remove from heat.
Scoop out softened eggplant, chop finely and then add to skillet. Add ginger and bell pepper. Stir mixture over low heat until blended. If you prefer an even more blended consistency, feel free to transfer everything into a blender/food processor until smooth.
Serve warm or at room temperature.
I served mine in quartered pieces of green bell pepper as a side with other foods. How will you serve yours?

**Nominal Nutritional Information:

Eggplant consists of antioxidants, vitamins A & B, folate, vitamin C, potassium, magnesium, calcium and phosphorous.

Sesame oil is known for containing vitamin e. Please check labels on your favorite oils before consuming.

Garlic is rich in manganese, vitamin B6 and vitamin C, and is a good source of thiamin or vitamin B1, phosphorus, selenium, calcium, potassium, iron and copper.

Cumin is most known for supplying iron, though there are also notable amounts of manganese, calcium and magnesium in this spice.

Ginger is a very rich source of pyridoxine (vitamin B-6), pantothenic acid (vitamin B-5), potassium, manganese, copper, and magnesium.

The nutrition of bell peppers depends on the color.  All colors contain varying amounts of Vitamins C, B6, A and E, as well as thiamine, folate, iron, phosphorus, niacin, magnesium and riboflavin.

**Iron Shawna:

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