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Roasted Eggplant with a Tomato Cucumber Salad

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:

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

Learn more about the hidden healing powers of fruits & vegetables in the #1 New York Times bestselling book Life-Changing Foods

This item posted: 22-Aug-2018

The information provided on this Site is for general informational purposes only, to include blog postings and any linked material. The information is not intended to be a substitute for professional health or medical advice or treatment, nor should it be relied upon for the diagnosis, prevention, or treatment of any health consideration. Consult with a licensed health care practitioner before altering or discontinuing any medications, treatment or care, or starting any diet, exercise or supplementation program. Neither Anthony William nor Anthony William, Inc. (AWI) is a licensed medical doctor or other formally licensed health care practitioner or provider. The content of this blog and any linked material does not necessarily reflect the opinions of Anthony William, AWI or the principal author, and is not guaranteed to be correct, complete, or up to date.

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