I accepted a foodie alphabet challenge from Steph from Avolicious. Her blog is fabulous! She agreed to the challenge from Shadee from Izzie’s Kitchen who also has an awesome blog. Steph and I have a monthly collaboration series coming up, so stay tuned for more about that! But back to the foodie alphabet challenge. What is it you say? It’s a list of my favorite foods according to the alphabet, and I threw in a new recipe too with one of them. I totally gave it away in the title!
C: Chicken or corn (tough one to pick)
D: Dasheen (also called Taro or Eddo), it’s a root vegetable
G: Grapes – They make wine, enough said!
H: Habanero peppers
I: Iceberg lettuce
J: Jerusalem artichoke
N: Navy beans
P: Potatoes, I know I listed fries, but I’m definitely not in denial, they’re important enough to me to stand alone!
U: Unsalted peanuts
V: Voavanga, also called Spanish tamarind or tamarind-of-the-Indies
W: Wine, if I can’t count it then watermelon
X: Xocolatl – Ancient Aztec word for chocolate (I stretched for this one)
Baingan bharta (mashed eggplant) recipe
- 1 eggplant
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 medium onion, sliced
- 1 teaspoon chopped fresh ginger
- 1 tomato diced
- 2 teaspoons ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1-3 habanero or wiri wiri peppers
- 1/4 cup chopped fresh cilantro
- Preheat the oven to 375 degrees Fahrenheit
- Wash, pat dry and poke some holes in the eggplant with a fork. Roast them in an oven until the skin scorches and starts peeling off.
- Let it cool. To speed up the process, you can cool the eggplant by dipping it in water. Remove the skin and mash it until it’s smooth.
- Heat oil in a pan and add the cumin seeds. Cook for half a minute and then add onions, and sauté until they’re translucent.
- Add ginger and peppers and cook for a minute. Add the spices and mashed roasted eggplants and cook for seven to eight minutes over medium heat, stirring continuously.
- Add salt to taste and the tomatoes and cook on medium heat for seven to eight minutes or until the oil
- Garnish with cilantro and serve.
Nutrition information for one serving (based on brands used)
- Calories: 152
- Fat: 4.8g
- Carbohydrates: 15.6g
- Protein: 4.1g
Some health benefits
- Eggplant: Improve heart health, blood circulation, digestion and immunity, nourish the brain, and help stabilize blood sugar levels.
- Garlic: Improves blood pressure, cholesterol, and immunity, and helps reduce stress
- Onions: Improves bone density and cardiovascular functioning, and is an anti-inflammatory.
- Hot pepper: Protects against stress and certain diseases, help with pain management and inflammation.
- Tomatoes: Improve heart and bone health, digestion and immunity, protect the eyes and help with weight management.
What are some of your favorites?