Here’s a recipe from my new Super Gut book for simple but delicious Roasted Moroccan Vegetables with a mix of ingredients that provides plentiful prebiotic fibers while the mushrooms provide prebiotic-like polysaccharides, all to help cultivate a healthy intestinal microbiome. The turmeric strengthens the intestinal lining and mucus barrier, the eggplant and cumin contribute polyphenols, while the oleic acid fatty acid of extra-virgin olive oil strengthens the intestinal barrier against endotoxemia, a wonderful combination of benefits for gastrointestinal and microbiome health.
Make your Roasted Moroccan vegetables even more interesting by combining with my recipe for Tzatziki that allows you to pick and choose the microbe to make it with for the specific health benefits you desire, such as L reuteri for smoother skin and deeper sleep, B coagulans for reduced arthritis pain, or B infantis for healthier children. (How to source and ferment these microbes for these effects is all provided in the Super Gut book.)
Makes 6 servings
1 eggplant, sliced and quartered
1 large onion (yellow, white, or red), halved and sliced 1 turnip, sliced
8 ounces white button mushrooms, halved
1/2 cup extra-virgin olive oil
2 tablespoons garlic paste
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon onion powder
Sea salt to taste
Preheat oven to 375 degrees F.
On a large baking sheet, combine the eggplant, onion, turnip, and mushrooms. Drizzle olive oil over the vegetables, then mix in the garlic paste. Sprinkle on turmeric, cumin, cinnamon, onion powder, and salt. Toss the mixture to mix the ingredients well.
Roast for 30 minutes. Serve with Tzatziki on the side.