“Dr. Haider’s Grilled Eggplant & Zucchini Pasta Salad”

“Fat-Free, Low Glycemic Index, Full of Anticancer Agents”

Here is a simple to make pasta salad that is wonderful and everyone will enjoy it. Full of the goodness of nutritionally rich zucchini and eggplant that protect against cancer. And this recipe if full of lots of wonderful flavors. Another Whole-Foods Plant-Based Recipe.

See a photo of the recipe at this link - https://paulhaider.wordpress.com/2018/04/05/dr-haiders-grilled-eggplant-...

Ingredients:

16 - Oz of Any Kind of Gluten Free Organic Penne Pasta or other Noodles - Cooked - this particular pasta I used was made from white beans and it’s super yummy.

2 - Large Organic Zucchini - Cut in Half or Thinner

2 - Large Organic Eggplant - Cut into Long Slices

2 - Large Organic Red Bell Peppers - Cut into long Slices

4 - Tablespoons of Organic Italian Seasoning

8 - Cloves of Organic Garlic - Minced

1 - Tablespoon of Organic Garlic Powder - or more if you like more garlic flavor

2 - Salt-Free Organic Veggie Bouillon Cubes - Mashed up and added to the seasonings

Just a Little Bit of Filtered Water

Salt and Pepper to Taste

(Optional) - Organic Red Pepper Flakes

Any kind of lettuce for the base of this salad

Take the sliced zucchini, bell pepper, and eggplant and place them in a bowl and add the seasonings and a little bit of filtered water so the seasonings stick to the veggies. Then pop the eggplant and zucchini on the grill and more water will come out of the veggies while they are grilling. Grill just long enough until they become soft. Take the bell pepper slices and place them in a frying pan on the grill with a little-filtered water and heat just until they become someone soft.

Place all the hot grilled veggies in a bowl and cover with foil and let steam… and then cut the zucchini and eggplant into smaller bits for the salad.

Now make a bed of lettuce for your salad, then add the grilled veggies and lastly the cooked pasta.

This really doesn’t need a dressing because this salad so flavorful… but sometimes I use balsamic or white vinegar on this salad.

That’s It!

Enjoy!

Serves about 6 to 8 people.

“Health Benefits of Organic Eggplant”

Eggplant contains a phytonutrient called Nasunin that’s found in the dark purple skin of eggplant, it’s one of the most powerful antioxidants around (And it is only found in Eggplant). Nasunin has the ability to repair DNA damage, slow the aging process, and help keep diseases like cardiovascular disease, strokes, and cancer away. Nasunin is a phenolic compound like that found in green tea.

Nasunim is a powerful antiangiogenic compound that keeps cancer cells from creating blood supply… thus preventing tumor formation.

Animal studies show that Eggplant contains compounds that protect the fatty acids in the brain… and thus help to protect the brain from free radical damage.

Eggplant contains chlorogenic acid which is one of the best antioxidants on the planet. Protect your body from bacterial, fungal, and viral infections by boosting your immune system and preventing cancer.

Eggplant has a low glycemic index of 15… making it great for diabetics.

Eggplant contains soroparone & scopoletin which are both compounds that relax and soothe the nervous system.

Eggplant is very low in calories making it great for weight loss. And because it contains lots of fiber, it makes you feel full… thus you eat less. Also, Eggplant contains lots of water to make your skin and hair look great.

Eggplant has little to no fats and it’s very low in carbs. But remember if you add lots of egg, oil, cheese and other fatting things to eggplant it’s no longer a low-calorie food.

Because Eggplant contains lots of great antioxidants it also helps with inflammation such as arthritis, joint problems, and other inflammatory diseases.

Because Eggplant contains chlorogenic acid and 13 other powerful antioxidants that lower bad cholesterol or LDL cholesterol. In studies when given Eggplant juice their cholesterol went down drastically… and their arteries relaxed which lowered blood pressure.

Eggplant is a good source of Vitamin K to prevent clotting… and thus prevent heart attacks.

Eggplant contains B Vitamins for vitality and good mood, potassium for water regulation and heart health, copper for anemia, manganese for bone health and fertility, calcium and phosphorus for strong bones.

Plus Eggplant contains lots of great fiber to keep you regular, and promote the growth of probiotic bacteria in your colon and boost your immune system.

Iron is important for bodily function but too much iron can lead to higher cholesterol, cancer, and joint damage. The compound Nasunin found in Eggplant regulates iron allowing you to have the iron you need… without allowing excess iron to damage your body.

When you cut open an Eggplant it has a bitter taste, that bitter taste is important because it contains all the antioxidant compounds.

Eggplant grows in full sun and loves rich loamy soil… it’s easy to grow and will provide you with lots of Eggplant.

Eggplant can be steamed, baked, roasted, stuffed, boiled, grilled, fried, stir-fried, added to soups and stews, made into dips like babaganoush and many other ways of cooking this wonderful veggie. You can slice it add salt to get rid of some of the bitterness… then rinse and use the Eggplant in your cooking.

Eggplant is a nightshade veggie and if you are sensitive to these veggies then you should stay away. But there has never been any controlled studies showing nightshade veggies causing problems. But if they bother you… don’t eat them.

Remember Eat Organic - Regular eggplant in the stores contains up to 6 cancer-causing chemicals, 12 hormone-disrupting chemicals, and 10 other disease-causing chemicals. Eat Organic and Stay Healthy!

Enjoy this Very Healthy and Tasty Salad

Many Blessings to Everyone!

Dr. Paul Haider - Master Herbalist