Whole foods, clean environment, less toxins can strengthen p53 gene – anti-cancer

Epigenetic factors are clearly responsible for increasing your risk of developing fatal cancers. While the genetics you inherited from your parents do play a role in health, the influence from epigenetic factors is one of the greatest factors which can both help or harm your p53 genes. Strengthen your p53 gene activity by reducing your exposure to toxins and choosing healthy lifestyle habits.

Consuming a diet rich in antioxidants will help your p53 genes function optimally and prevent abnormal cells from both growing and dividing. Each day you have a choice to choose habits which will feed cancer or prevent it. Which do you choose?

Whole foods:

  • Vegetables, fruits, and pasture-raised animal food sources are abundant in carotenoids
  • Sprouts and cruciferous vegetables are excellent sources of sulforaphane
  • Turmeric is high in curcumin
  • Pecans, apple skins, green tea, and raw cacao contain a natural compound known as catechins
  • Milk thistle, cruciferous vegetables, onions, and garlic are great sources of the potent antioxidant glutathione
  • Berries, red onions, and red cabbage contain a compound known as anthocyanins
  • Grape skins and berries contain sources of stilbenes including resveratrol

How to Prepare Oregano Leaves for Cough Medicine

How to Prepare Oregano Leaves for Cough Medicine

Oregano is an herb that’s not only used in cooking. Oregano is used in natural medicine for many different ailments, from colds and coughs, to digestive issues, to aches and pains. If you have a cough and want to try a natural remedy, you can use oregano to help with your symptoms.

 Making Oregano Oil
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    Gather the oregano. To make oregano oil, you need to first make sure it is completely dry. If there is any excess water or damp spots, it can cause mold or bacteria to grow in your oil. Gather the amount of oregano you’d like for your oil, such as ½ cup or 1 cup.[1]
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    Choose your oil. When you make oregano oil, you will use a 1:1 ratio of oil to oregano. This means you will add the same amount of oil as oregano. If you have ½ cup of oregano, you need ½ cup of oil.

    • You can use olive oil, grapeseed oil, avocado oil, or almond oil.[2]
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    Crush the oregano. You should crush the oregano before you add it to the oil to help it start releasing its own oils. You can do this a couple of different ways. You can tear or cut the leaves with a knife.

    • You can also place the oregano in a plastic bag and smash it with a mallet or rolling pin.[3]
    • If you have a mortar or something similar, you can crush the oregano that way, too.
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    Warm the oil. Before adding the oil to the oregano, you need make sure it is warm. You can do this by placing it in the microwave, or place the oil in a glass container that you sit in hot water. Just make sure the oil is warm, and not too hot or boiling.[4]

    • Warming the oil helps the oregano and oil infuse better.
    • Alternately, you can place the jar in hot water after you place the oregano inside and seal the jar to infuse it. If you do this, leave the jar in the hot water for up to 10 minutes.[5]
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    Add the oregano. Once you have warm oil, add the oregano and oil to a sanitized jar. Stir is around to mix the oregano fully. You can even massage the leaves if you want to help release their oils.[6]

    • Place the lid on the jar when the oregano is added.
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    Infuse the oil for a few weeks. The oil needs to infuse for a few weeks. You want to let it infuse for at least two weeks. You can set it on a sunny windowsill to let the sunlight heat the oil to help it infuse.[7]

    • Make sure to shake the jar every few days.
    • Some people think letting it infuse longer is better for medicinal use. If you want to let it infuse longer, keep it infused for up to six weeks, but no longer. It could go bad.[8]
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    Strain the oil. After the oil has infused for a number of weeks, you need to strain the oregano from it. Use a strainer or a cheesecloth to strain the oregano from the oil. Make sure to squeeze out all the oil in the oregano leaves.[9]

    • Place the oil in a sanitized jar or a dropper bottle. Store it in a cool, dark place.
    • You can also store it in the refrigerator.

Method2

Making a Cough Syrup With Oregano

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    Gather the ingredients. To make a natural cough syrup, you need garlic, oregano, and honey. You need ½ cup of honey, 2 cloves of garlic, and 2 sprigs of fresh oregano.[10] You can measure out about one teaspoon to one tablespoon of oregano instead.

    • Garlic, honey, and oregano are antimicrobials that help naturally fight colds and coughs.
    • You can also add ½ cup of onion and one lemon if you want.
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    Boil oregano and garlic. Boil the garlic cloves and the oregano with about ½ cup of water. Boil for about five minutes.[11]
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    Combine with honey. Let the boiling mixture cool for a few minutes, then pour into a cup with the honey. Mix together. Now, it is ready to drink.
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    Steep overnight. An alternate way to make this cough syrup is to let it set overnight. In a jar, put the oregano at the bottom, then the garlic, then lemon and onion. Pour the honey and water over the ingredients, making sure the water covers all the ingredients completely. Put the lid on the jar so it is airtight, and let it steep overnight. Strain the liquid the next morning and only drink the liquid.[12]

    • Store in your refrigerator for a week.
    • This makes an even stronger cough syrup because the garlic and onion (if you add onion) are stronger and have more medicinal properties if they aren’t cooked.

Method3

Using Oregano For Medicinal Purposes

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    Use oregano cough syrups. The oregano cough syrup can be taken orally. Take a spoonful as often as you need for coughs or sore throats.[13]

    • Don’t give the cough syrup to children under a year old because of the honey.
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    Take oregano oil for colds and coughs. Oregano oil can be taken orally for any cold or cough symptoms. If you have a dropper, you can take two droppers full if you feel any cold symptoms coming on, including a cough.[14]

    • Another way to use oregano oil for coughs is to take three to five drops daily when you have a cough. You can put the oil in water, tea, orange juice, or directly into your mouth.[15][16]
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    Use oregano oil only when sick. Some people take oregano oil daily for a general boost. Most people believe you should only take it when you are sick. Oregano oil is considered a powerfully effective herbal remedy, so taking it when you feel a cold or cough coming on, and while you are sick, helps emphasize the effectiveness of the oil.[17]
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    Know the medicinal properties of oregano oil. Oregano oil is an anti-inflammatory, antifungal, and antibacterial agent. It also is considered a natural pain reliever.[18]

    • Oregano is believed to fight coughs, colds, congestion, sinusitis, allergies, arthritis, sore muscles, tooth aches, burns, ear infections, insect bites, and digestive issues like diarrhea.[19]

Food combining , anti-cancer foods and supplementation

Food Combo, anti-cancer foods and supplements

We choose our anti-cancer foods for optimum health and when we cannot consume whole foods and need a boost in our body, we supplement. Lately, I have been using a scanner created by NIH to measure my anti-oxidant levels and that of our clients. Doctors can use this scanner and charge $20-30 per scan and it tells us if we need more help with our anti-oxidants or we are lacking and need to supplement.

We are what we eat. We combine food based on how we absorbed the nutrients and to get optimal nutrition. I eat colored fruits and vegetables , especially sulfur rich foods to fight cancer and for cleansing. There are powerful whole foods and so I eat my fruits 30 minutes before or 30 minutes after a meal.
I love all local foods in California and the Philippines. I wash my veggies with salt water or diluted vinegar when I know they are not organic.

I take my sleep inducing supplements such as Vitamin E, B complex (anti-stress), folate, calcium and magnesium to help me sleep at night.

For pharma grade supplements, visit this site:

http://clubalthea.pxproducts.com/

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Food combination takes into account the area and complexity of digestion of each food, to ensure it goes through your entire digestive system with ease. Dr. Pickering explains:

“There’s only one food that chemically breaks down in the stomach and that’s protein. Proteins require pepsin, a very highly acidic [enzyme] in conjunction with hydrochloric acid. But the hydrochloric acid doesn’t have the ability to break the food down. It just sets the medium for the concentration of the amount of pepsin that’s poured into the stomach to digest whatever food that’s in there. The intelligence of this human body is phenomenal.”

There are three primary categories of food: proteins, carbohydrates, and fats. Proteins, again, begin their digestion chemically in your stomach. Carbohydrates are divided into two categories: fruits and starches. While fruits pass through your digestive system with relative ease, starches require three levels of breakdown; the very first stage is in your mouth. That’s why it’s crucial to carefully chew starchy foods.

According to the rules of food combination, you do not want to mix proteins and starches in the same meal. This means, no bun with your hamburger, no meatballs if you have pasta, no potatoes with your meat… Why is that? Dr. Pickering explains:

“Starches require an alkaline digestive medium to digest. If you put your fist in your stomach while it’s digesting steaks and all that, chances are, you wouldn’t have a hand anymore. The acid is intense… When you mix them both together – an acid-type of food and an alkaline – basic chemistry shows that they don’t digest. They neutralize. Then what happens? If the food is not digesting… it’s going through your body [undigested], throwing it into all kinds of turmoil.”

The Three Commandments of Food Combination

Dr. Pickering lays out three basic commandments of eating that he recommends you not deviate from:

    1. No proteins and starches at the same meal, as they neutralize each other and prevent proper digestion of either food. To ensure proper digestion of each food, wait two hours after eating a starch before eating protein. And wait three hours after eating protein before eating a starch.
    2. No fruits and vegetables at the same meal. Fruits are either a single or double sugar, whereas the starches are a triple sugar. Fruits mechanically break down in your stomach, but chemically, they don’t break down until they reach the third and fourth stage of your digestive system, which are in your small intestine. Starches, again, are broken down in three different stages, starting in your mouth.

According to Dr. Pickering, this is also why it’s crucial to not eat dessert after a meal. When you do, it gets trapped in your stomach with all that other food, where it starts to rot as it’s not being chemically digested there. Therefore, eat fruit 30-60 minutes before dinner. The same applies if you want to eat another piece of fruit. Acidic fruits, such as lemons for example, also do not combine well with starches. Lemon and banana is but one example of a combination that is sure to lead to gastrointestinal upset…

Many people consider tomatoes a fruit, yet it’s commonly added to salad. Dr. Pickering classifies tomatoes as a “fruit-vegetable,” because even though they don’t have the sugar like most fruits, they’re still an acidic fruit-vegetable. As such they’re okay to combine with other vegetables. He suggests the following recipe for an excellent salad:

“Any kind of vegetable that has seed in it; for example summer squash, zucchini, eggplant, cucumbers, bell peppers, and okra—those are all fruit-vegetables. Your tomatoes go well with those. And since lettuce and celery have a neutral effect, as far as the breakdown of food, the celery and the lettuce combine very well with all of that. You can also add avocados.”

  1. “Eat melon alone, or leave it alone, or your stomach will moan.” In short, melons do not digest well with other foods and will frequently cause problems unless consumed by itself.

The When and What of Eating

According to Dr. Pickering, the amount and sequencing of the foods you eat can also make a difference. He recommends the following eating schedule:

  • Morning meal: The least concentrated foods, in the greatest amount. Ideal food choice: fruits
  • Middle of the day: More complex foods, but in a smaller amount than your first meal. Ideal food choice: starchy carbs
  • Evening: The most concentrated foods, but in the least abundant amount. Ideal food choice: protein

Eggplant

Eggplant has a compound that can exacerbate arthritis pain. It is rich in iron and copper (nutrients group 2), antagonists of calcium and zinc (nutrients group 1).  Calcium, magnesium, Vit B6, zinc and Vit D are important for cell growth.

So in eating a little of everything (nutrients 1 and 2), fish and veggies, we can balance what the body needs. Older adults need more calcium than iron/copper since excess copper can lead to mental health issues.

There are pain relieving foods, they are yellow in color (ginger and turmeric).  All these nutrients work better with Vit C and E.

Between processed foods and whole foods, I choose whole foods.

Eggplants Are Packed with Antioxidants

Eggplants contain fiber, copper, B vitamins, vitamin K, and potassium, but their brightly colored skin is a sign that they’re also rich in antioxidants. Anthocyanins are one type of phytonutrient that are responsible for that dark-purple color.

One variety, nasunin, has been found to have potent antioxidant and free-radical scavenging abilities. It’s also known to protect the fats in your brain cell membranes,3 and it has iron-chelating abilities, which is beneficial if you suffer fromiron overload.

The predominant antioxidant in eggplants is chlorogenic acid, which also has anti-cancer, antimicrobial, and anti-viral properties. Chlorogenic acid is also one of the most potent free-radical scavengers found in plants. One variety of eggplant in particular, known as Black Magic, has been shown to have nearly three times the antioxidants as other varieties.4

In addition, nasunin and other phytonutrients in eggplant, including terpenes, are thought to be beneficial for heart health. Animal studies show that eggplant juice has beneficial effects on cholesterol levels and also relaxes blood vessels for improved blood flow.5

Eggplant Extract May Kill Cancer Cells

A cream containing eggplant extract, known as BEC and BEC5, appears to cure and eliminate most non-melanoma skin cancers in several weeks’ time. There are reports that extracts of plants from the Solanaceae family of vegetables are effective for treating cancer dating back nearly 200 years to 1825, according to natural health pioneer Dr. Jonathan Wright.

However, it wasn’t until much later, after the 1950s, that they were formally studied. The leading researcher in this area today is Dr. Bill E. Cham, who reported as early as 1991 in Cancer Letters that:6

“A cream formulation containing high concentrations (10%) of a standard mixture of solasodine glycosides (BEC) has been shown to be effective in the treatment of malignant and benign human skin tumors.”

One of Dr. Cham’s more recent studies was published in the International Journal of Clinical Medicine.7 The paper includes two impressive case reports of 60-something men who were suffering from large basal cell carcinoma (BCC) or squamous cell carcinoma (SCC), which had plagued them for years. The results upon treatment with a cream formulation of BEC (eggplant extract) twice a day are astounding:

    • In the first case, treatment with the eggplant-extract cream resulted in rapid break down of the tumor. After two weeks, the lesion was reduced to about half its original size, and after 14 weeks the cancer was clinically eliminated with no scar tissue formation. Even the hairs had regrown where the tumor was originally.
    • In the second case, after six weeks of treatment with eggplant-extract cream, the large skin cancer lesion appeared “cleaner” and some of the cancerous tissue had been replaced with normal tissue.

In another three weeks, the lesion was much smaller and more normal tissue was apparent. After a total of 14 weeks, the lesion was completely eliminated with no scar tissue present.

Unfortunately, simply eating eggplant, tomatoes, peppers, or similar veggies, while beneficial for many reasons, will not induce this same effect because the active components are not able to effectively penetrate your cells. This requires the addition of glycosides, molecules with various simple sugars attached to them that can latch on to receptors found on skin cancer cells.

That being said, eggplant compounds have also been found to have anti-proliferative activities against human colon and liver cancer cells.8 The fact that eggplant has anti-cancer effects is one more testament to the benefits of eating a wide variety of natural foods.

How to Choose and Prepare Eggplant

For best flavor, choose eggplants that are glossy in color, firm, and heavy for their size. The stem should be bright green, and if you push on the flesh with your thumb, it should bounce back. A lasting indentation is a sign that the eggplant may be overripe. Overripe eggplants tend to be more bitter in flavor, as do those that are stored too long.

You can store an uncut eggplant in your refrigerator’s crisper drawer (in a plastic bag), but they are quite perishable. Ideally, look for eggplants that are locally grown and use them as soon as possible after harvest.

One of the allures of eggplants is their versatility. They can be baked, roasted, steamed or boiled, mashed, pureed, diced, and sliced. Although it’s not a requirement, many people “sweat” their eggplant prior to using it in recipes to help draw out some moisture, tenderize the flesh and reduce any bitterness. To do so, the George Mateljan Foundation recommends:9

To tenderize the flesh’s texture and reduce some of its naturally occurring bitter taste, you can sweat the eggplant by salting it. After cutting the eggplant into the desired size and shape, sprinkle it with salt and allow it to rest for about 30 minutes.

This process will pull out some of its water content and make it less permeable to absorbing any oil used in cooking. Rinsing the eggplant after ‘sweating’ will remove most of the salt.”

Healthy Grilled Eggplant Recipe

Eggplant is a perfect addition to soups, stews, casseroles, and side dishes, and it’s often used as a replacement for meat in those following a vegetarian or vegan diet. But it’s also quite tasty on its own. To savor the unique flavor and texture of eggplant, all you need is a bit of healthy oil, salt and pepper. The grilled eggplant recipe below, from the Rodale Recipe Index, is one well worth keeping:

Grilled Eggplant4

Ingredients

  • 4 eggplants (1 lb each), with peel, cut lengthwise into 1″ thick slices
  • 2 tsp kosher salt, divided
  • 4 tbsp extra virgin olive or coconut oil
  • 1/2 tsp freshly ground black pepper

Directions

  1. Layer several paper towels on baking sheet. Place half of eggplant on top in single layer. Sprinkle with 1 teaspoon of the salt and cover with paper towels. Arrange second layer of eggplant, sprinkle with remaining salt, and cover with paper towels.
  2. Let eggplant stand 30 minutes, then rinse each piece and blot dry. (This helps extract excess water, reducing bitterness and preventing eggplant from absorbing excess oil during cooking.)
  3. Brush both sides of an eggplant slice with oil to coat and transfer to large bowl. Repeat with remaining oil and eggplant slices. Season with pepper.
  4. Heat grill to medium. Grill eggplant, with cover closed, 16 to 20 minutes, turning once, until lightly browned and tender. Refrigerate leftovers in airtight container for a day or two.

More eggplant recipes from Dr Axe:


 1. Almond-Crusted Baked Eggplant

Crispy eggplant sans frying is possible. Grounded almonds are used in place of traditional breadcrumbs to coat eggplant slices and then are baked to achieve ultimate crunch. Serve with marinara sauce, in a sandwich, or with a salad.

Almond-Crusted Baked Eggplant
Photo: Almond-Crusted Baked Eggplant / Jessica in the Kitchen

2. Baba Ganoush

One of my favorite eggplant recipes, this Middle Eastern staple is perfect for dipping crackers, veggies, or spreading on a sandwich. Broiling the skins adds a smoky flavor to the dip — I recommend you make a double batch. You’ll want it!

Baba Ganoush
Photo: Baba Ganoush / Inspired Taste

3. Balsamic Roasted Eggplant

This delightfully simple healthy recipe is full of flavor thanks to Dijon mustard, garlic, fresh thyme, and, of course, balsamic. Try adding other veggies like zucchini, onions, or carrots for a hearty side dish.

Balsamic Roasted Eggplant
Photo: Balsamic Roasted Eggplant / iheartyum

4. Beef and Eggplant Casserole

Reminiscent of lasagna, this beef and eggplant casserole is the type of dish that’s excellent on a cold night when you need something cozy for dinner.

Ground beef is cooked with garlic and marinara sauce and then layered atop fresh eggplant slices and Parmesan cheese. The result is a crisp oven-baked casserole that’s carb-free and delicious. Top with fresh basil.

Beef and Eggplant Casserole
Photo: Beef and Eggplant Casserole / Not Enough Cinnamon

5. Cashew-Less Vegan Queso

Former cheese-loving vegans, get excited: this dip tastes super similar to traditional queso dips except it has no cashews, soy, dairy, or gluten. But thanks to roasted eggplant as its base, this dip does have lots of creamy, spicy goodness. Top it with smoked paprika for extra color.

Cashew-Less Vegan Queso
Photo: Cashew-Less Vegan Queso / Minimalist Baker

6. Chicken Eggplant Lasagna

Skip the gluten, carbs, and calories normally found in lasagna and add in tons of taste with this dinner. Eggplant slices stand in for noodles while a mix of meaty mushrooms, onions, and bell peppers take the place of ricotta. The result is a guilt-free lasagna everyone will enjoy. Hint: Omit the chicken to keep this vegetarian-friendly.

Chicken Eggplant Lasagna
Photo: Chicken Eggplant Lasagna / Plentytude

7. Chinese Eggplant With Spicy Garlic Sauce

Homemade Sichuan-style eggplant is the perfect antidote to greasy takeout Chinese food. It’s also crazy quick to whip up, great for busy weeknights. Serve it with a side of brown rice, veggies, or even eat it solo (but make sure to use coconut oil!). You won’t regret it.

Chinese Eggplant With Spicy Garlic Sauce
Photo: Chinese Eggplant With Spicy Garlic Sauce / Steamy Kitchen

8. Crisp Eggplant Chips

Put down the bag of store-bought chips and snack on these instead. Eggplant slices are slow-roasted in smoky seasonings for a perfectly crisp chip. And because an entire eggplant is just 150 calories, you can snack on these and feel great about it!

Crisp Eggplant Chips in bowl
Photo: Crisp Eggplant Chips / Healthful Pursuit

9. Crispy Eggplant and Tomato Hash

Forget potatoes and swap in eggplant in this breakfast hash. Drying the eggplant before cooking will let help it reach ultimate crispiness. Try this for a weekend brunch or on breakfast-for-dinner night!

Crispy Eggplant and Tomato Hash
Photo: Crispy Eggplant and Tomato Hash / Baker By Nature

10. Cumin Rice With Eggplant and Peas

Brown rice is baked with eggplant, peppers, and tomatoes in this easy main dish. Because of spices like turmeric, ginger, and cinnamon, it’s packed with flavor. Sneak in more veggies or swap in your favorites..


11. Eggplant and Wild Mushroom Stuffing

Think you can’t get a good stuffing without bread? Think again. Eggplant and your favorite mushrooms absorb the goodness of the other ingredients — think grass-fed butter, bacon (opt for beef!), and turkey juices — while keeping their own shape. Try this once and you won’t look back at your usual stuffing again.


12. Eggplant Benedict

 Make a restaurant favorite at home — and keep it low-carb and gluten-free — with this Benedict recipe. Eggplant slices stand in for English muffins in this impressive breakfast. Use turkey or beef bacon and, to make this extra special, serve with asparagus on top or on the side.

Eggplant Benedict
Photo: Eggplant Benedict / All Day I Dream About Food

13. Eggplant Bruschetta

Need an easy appetizer? I love the idea of using eggplant slices in place of bread for a fresh bruschetta that comes together right on the grill during warm months — broil when it’s too cold out!


14. Eggplant Gratin With Tomato, Herbs and Crème Fraiche

With such few ingredients required to make this gratin, sticking to fresh herbs will turn this main into a show-stopping meal. Pair this with a side salad for a warm, filling meal.

Eggplant Gratin With Tomato, Herbs and Crème Fraiche
Photo: Eggplant Gratin With Tomato, Herbs and Crème Fraiche / The Iron You

15. Eggplant Hole in the Head

In this non-traditional take on the classic “hole in the head” breakfast, eggplant stands in for bread, with eggs cooking right in the center. It’s easy to make and fun to eat!


16. Eggplant Jam

Eggplant jam?! It sounds crazy, but it tastes amazing on everything from grilled meats to grilled bread. Harissa keeps things spicy, but sub in hot sauce if you don’t have this Mediterranean condiment. Try it out at your next cookout!


17. Eggplant Parmesan With Fresh Mozzarella

Eggplant Parmesan sounds like a healthier alternative to the chicken version but after dredging and frying eggplant slices, it’s easy to load up on calories, too. This baked version is good for you and easy too: eggplant “boats” serve as the base while the other delicious ingredients gets stuffed right into them — no slicing or dicing here. Opt for gluten-free breadcrumbs or almond meal.

Eggplant Parmesan With Fresh Mozzarella
Photo: Eggplant Parmesan With Fresh Mozzarella / She’s Cookin’

18. Eggplant Vegetable Soup

Eggplant plays well with other vegetables in this easy soup. Because the soup gets blended at the end, mix and match other veggie favorites to tweak the taste — celery would be a nice addition.

Eggplant Vegetable Soup
Photo: Eggplant Vegetable Soup / Maria Ushakova

19. Eggplant-Wrapped Goat Cheese

Bite into creamy goat cheese and buttery eggplant when you make this amazing side dish or snack. Raisins add a hint of sweetness while basil adds fresh flavor — and a hint of green!

Eggplant-Wrapped Goat Cheese appetizer
Photo: Eggplant Wrapped Goat Cheese / Dr. Axe

20. Grilled Eggplant, Halloumi, and Pesto Burgers

Grilled, meaty eggplants make a wonderful substitution for traditional beef burgers. Topped with halloumi cheese and pesto, this is a veggie burger even carnivores will love.

Grilled Eggplant, Halloumi, and Pesto Burgers
Photo: Grilled Eggplant, Halloumi, and Pesto Burgers / Veggie Belly

21. Grilled Eggplant With Mozzarella

Eggplant and mozzarella are a natural fit and there’s no better way to munch on them together than in this side dish/appetizer. Eggplant slices are grilled and then stacked with mozz, tomatoes, and basil. Use a grill pan to get those great grill marks if it’s too cold outside!

Grilled Eggplant With Mozzarella and Basil
Photo: Grilled Eggplant With Mozzarella / Dr. Axe

22. Grilled Miso Glazed Japanese Eggplant

This caramelized Japanese-style eggplant is melt-in-your-mouth good. Grilling gives it a smoky flavor, but the stovetop works in a crunch, too. Use coconut sugar in place of regular and don’t forget to top with scallions at the end!

Grilled Miso Glazed Japanese Eggplant
Photo: Grilled Miso-Glazed Japanese Eggplant / Recipe Tin Eats

23. Julia Child’s Eggplant Pizza

Who needs pizza crust when you have eggplant? Slather your favorite ‘za toppings (don’t skimp on the fresh basil!) onto eggplant slices, bake, and enjoy. Pizza night has never been this easy.


24. Mediterranean Eggplant Chickpea Salad With Feta and Parsley

Get your Mediterranean fix with this loaded salad. Bursting with chickpeas, garlic, and cheese, it’s healthy and tastes delicious to boot. And did I mention it’s really simple to make, too?


25. Oven-Baked Eggplant Fries

You’ll be eating your burgers with a side of yum after making these eggplant fries. Almond meal helps the fries crisp as they bake, while maple syrup, sea salt, and paprika infuse flavor. Bye bye, potato fries!

Oven-Baked Eggplant Fries
Photo: Oven-Baked Eggplant Fries / Veggies Don’t Bite

26. Quinoa and Veggie Stuffed Eggplant

If you’re tired of eating quinoa the same way, this should perk up your taste buds. Quinoa, which is loaded with protein and fiber, gets stuffed into eggplant, along with veggies, flaxseed, and a sprinkle of Parmesan cheese. You’ll love this meatless main dish.

Quinoa and Veggie Stuffed Eggplant
Photo: Quinoa and Veggie Stuffed Eggplant / Lemons and Basil

27. Roasted Eggplant Pesto Sandwich

Biting into a hearty vegetarian sandwich can be difficult sometimes. That’s not the case with this one. Oven-baked eggplants slices are topped with avocado, cheese, and a kale-based pesto. Throw it all on a sprouted grain hamburger bun and you’ve got yourself one amazing sandwich.


28. Roasted Eggplant, Raisin, Pine Nut, and Quinoa Pilaf

If your idea of pilaf is of the boxed rice variety, prepare to be pleasantly surprised. This version is quinoa based and brimming with juicy raisins, crunchy pine nuts, and roasted eggplant. It’s a fine side dish, but serve with a side salad and it’s a great vegan main, too.


29. Roasted Eggplant With Spinach, Quinoa, and Feta

This is one of those tasty eggplant recipes that is comfort food at its best: good for your body and your mind. It’s also perfect for beginners in the kitchen: it’s ready in just a few steps. This delicious stir fry-esque meal will become a new family favorite.

Roasted Eggplant With Spinach, Quinoa, and Feta
Photo: Roasted Eggplant With Spinach, Quinoa, and Feta / Julia’s Album

30. Roasted Vegetable Pasta Salad

Do the words “pasta salad” conjure up images of limp, mayonnaise-slathered pasta? Think again. This wholesome pasta dressing is made with olive oil and freshly squeezed lemon juice and loaded with veggies. Crumbled feta adds saltiness and fresh basil ties it all together. Use brown rice or gluten-free pasta and inhale.

Roasted Vegetable Pasta Salad
Photo: Roasted Vegetable Pasta Salad / Cookin’ Canuck

31. Slow-Roasted Ratatouille

Not only an animated movie, ratatouille is also one of the most classic eggplant-based dishes. It’s a standout meal brimming with fresh veggies — hit the farmer’s market for this one.

Because it takes several hours to roast in the oven (and tastes even better the second day!), I recommend you make this during the weekend and then enjoy on a hectic weeknight.

Slow-Roasted Ratatouille
Photo: Slow-Roasted Ratatouille / Feeling Foodish

32. Spicy Asian Eggplant and Quinoa

When you’ve got a hankering for Chinese fried rice, this spicy eggplant and quinoa will hit the spot — and has more nutritional value. Plus, like most stir fry dishes, the veggie ingredients are entirely customizable based on what’s on hand.

Spicy Asian Eggplant and Quinoa
Photo: Spicy Asian Eggplant and Quinoa / Julia’s Album

33. Sweet and Smoky Eggplant Spread

This “poor man’s caviar” is a smooth spread that can be eaten as either an appetizer or a side dish. Try it on crackers, as a sandwich spread, or with your scrambled eggs. Yum!


34. Sweet Potato and Eggplant Burger

Who says a veggie burger has to be second class? This veggie patty, made from potassium-packed sweet potatoes and eggplants, isn’t just a meat substitute — it’s a great burger in its own right. Try it with a side of baked French fries for a healthy happy meal.


35. Thai Basil Eggplant

Pretend you’re in Bangkok while indulging in this dish. It’s full of Thai flavor goodness, but it uses common Asian-cooking ingredients like hoisin and soy sauces. Sub tempeh in for tofu and arrowroot powder for cornstarch and keep this quick dish healthy and tasting good.

Thai Basil Eggplant
Photo: Thai Basil Eggplant / Vegetarian Gastronomy

36. The Best Vegan BLT

You can be a vegan and get your bacon, too. Smoky eggplant “bacon” meets lettuce, tomatoes, and cashew mayo for the ultimate veggie BLT. Use sprouted grain bread and almond milk for the cashew mayo. This is one sandwich you’ll want to make again and again!

The Best Vegan BLT
Photo: The Best Vegan BLT / Oh My Veggies

37. Turkish Eggplant Casserole

Get your healthy fats in with this eggplant- olive oil- and tomato-based dish. With just a few ingredients like diced tomatoes and fresh parsley, you’ll have a restaurant-worthy meal. Save yourself a slice!

Turkish Eggplant Casserole
Photo: Turkish Eggplant Casserole / Feed Me Phoebe

38. Vegan Eggplant Meatballs

One of the eggplant recipes you should definitely try tonight: Meatballs!

Combine eggplant, white beans, and gluten-free crumbs which all lend an unbelievable texture to these vegan meatballs. Enjoy them over brown rice pasta, in a sandwich, or, as suggested, with zoodles (zucchini noodles). No matter what vehicle you use, you’ll love these meatballs!

Vegan Eggplant Meatballs
Photo: Vegan Eggplant Meatballs / skinnytaste.com