Roasted Eggplant with a Tomato Cucumber Salad

This combination of fresh juicy tomatoes, cucumbers and herbs piled on top of piping hot baked eggplant makes for a heavenly meal for lunch or dinner. This recipe is very simple to make, making it perfect for busy weeknight dinners or an easy choice that will still delight your guests at a dinner party.

Tomatoes contain their own variety of vitamin C that’s bioavailable to the lymphatic system and liver, supports the immune system to keep it strong against EBV, and prohibits viruses from traveling through the body with ease. When growing, tomatoes absorb and collect the moonlight’s frequency at night. This means that when consumed, tomatoes strengthen the thyroid’s radio-like frequencies, helping to create balance and homeostasis with all of the body’s organs and glands.

Cucumbers strengthen the adrenals and kidneys and flush viral neurotoxins out of the bloodstream. They hydrate the lymphatic system allowing for better cleansing. Cucumber hydration can slow down and even stop a fresh mononucleosis infec-tion.

Onions are one of the most accomplished foods on the planet for keeping down bacterial overgrowth in the body, making them a star for anyone who deals with SIBO. The sulfur they contain (including the phytochemical allicin, other organo-sulfides, and sulfur compounds that haven’t yet been uncovered in research) is part of what makes onions nature’s antibiotic. It’s also responsible for ridding the body of radiation exposure, casting out viruses, and drawing out DDT and other pesticides, herbicides, and toxic heavy metals.

Roasted Eggplants with a Tomato Cucumber Salad

Ingredients:

For the eggplants:

• 2 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp ground cilantro
• 1/2 tsp red pepper flakes
• 2 medium-sized eggplants, cut in half lengthways
• Salt and pepper, to taste

For the salad:

• 4 medium-sized tomatoes, diced
• 1/2 English cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup mint, finely chopped
• 1/2 cup parsley, finely chopped
• 1 1/2 tbsp lemon juice
• Sea salt and pepper, to taste
• 3-4 tbsp tahini, for topping (optional)

Directions:

Preheat oven to 375F/190C.

In a small bowl, mix together the lemon juice, ground cumin, ground coriander and red pepper flakes.

Arrange the eggplants on a baking tray and score the flesh with a sharp knife. Season with salt and pepper, then brush on the lemon and spice mixture. Roast the eggplants in the oven for 30-40 minutes, until fork-tender.

While the eggplants are cooking, make the salad by combining the tomatoes, cucumber, red onion, mint, parsley, lemon juice, salt and pepper in a bowl and mix well.

Take the eggplants out of the oven and top with the salad. Sprinkle on fresh parsley for garnish. Serve immediately with an optional tablespoon of tahini on each.

Serves: 2-4 people

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This item posted: 22-Aug-2018