Daily Delicacies March 7

Wednesday, March 7, 2012 - 06:12

Healthy Soul Choice. If okra hails from west Africa, eggplant is a food which has east Africa embedded. Many Ethiopian dishes use eggplant as the main ingredient. Like okra, eggplant is laden with fiber, has manganese, vitamins A, C and K, and the antioxidants nasurin and chlorogenic acid. For many vegetarian meals, eggplant is the meat substitute.

Delicacies of the Day. The zaalouk at Makeda Ethiopian restaurant in New Brunswick, NJ is made of diced eggplant sauteed in olive oil with garlic, ginger, parsley and cumin and a hint of lemon. The restaurant is located at 338 George Street.

At Alem Ethiopian Village, 307 E. Wisconsin in Milwaukee, another popular dish is the Yebeg Tibs in Tej, chunks of lamb in honey wine.

Queen of Sheba Restaurant, 3636 Henderson Blvd. in Tampa puts spices in play with the Asa Dulet, tilapia sauteed with peppers and onions.

Favorite Vintner: Ernest Bates, M.D. Neurosurgeon and CEO of American Shared Hospital Services and founder of Napa Valley's Black Coyote Wines since 2000.

Cookbook of the Day: The Complete Quick and Hearty Diabetic Cookbook from the American Diabetic Association, which has a recipe for Creole eggplant.