Why This Dish Is Good for Your Gut Health

This recipe is not only delicious but also packs a punch when it comes to nutrients beneficial for gut health. Here's how the key ingredients contribute:

• Eggplant: High in dietary fiber and antioxidants, eggplant helps in promoting a healthy gut microbiome and reducing inflammation.
• White Beans: Rich in fiber, white beans can improve digestive health by promoting regular bowel movements and supporting the growth of healthy gut bacteria.
• Tarragon: Known for its digestive benefits, tarragon may stimulate the liver to produce more bile for digesting fats and has antispasmodic effects that can relieve stomach cramps.
• Fermented Dairy Products (Sour Cream and Feta Cheese): These ingredients introduce beneficial probiotics to your gut, aiding in balancing the gut microbiota, improving digestion, and boosting the immune system.
• Optional Spices (Cinnamon, Roman Cumin, or Cumin): Spices not only enhance flavor but also come with digestive benefits. Cumin, for instance, stimulates digestive enzymes and reduces symptoms of bloating and discomfort, while cinnamon helps in reducing inflammation and combating bacteria.

Incorporating dishes like this into your diet can help in maintaining a healthy, balanced gut, which is crucial for overall well-being. The combination of fibers, antioxidants, probiotics, and digestive aids makes this recipe a fantastic choice for those looking to support their digestive health.

Ingredients:

• 100 ml vegetable oil
• 3 onions (approx. 100 g each), finely chopped
• 1 kg peeled eggplant
• Salt and pepper, to taste
• 600 g canned white beans, drained
• 400 ml heavy cream
• 150 g cherry tomatoes, quartered
• ½ lemon
• ½ bunch fresh tarragon (or 2 tsp dried tarragon if fresh is unavailable)
• 300 g sour cream
• 200 g feta cheese, crumbled
• Optional: cinnamon, Roman cumin, or cumin, to taste

Instructions:

1. Prepare the Bean Ragout: Heat half of the vegetable oil in a wide pot over medium heat. Add the finely chopped onions and reduce the heat. Sauté for 10-15 minutes until they become translucent. Meanwhile, cut the eggplant lengthwise into 1 cm thick slices, then dice the smaller pieces (about 200 g) into small cubes. Sprinkle 1 teaspoon of salt over the diced eggplant and add it to the onions. Stir occasionally and sauté for another 10 minutes. Add the drained white beans, heavy cream, and quartered cherry tomatoes to the pot. Cook for 7-8 minutes until well combined, then remove from heat. Season with salt, pepper, lemon juice, and tarragon leaves torn from the stems. (If using dried tarragon, add it with the beans.)
2. Prepare the Eggplant Slices: In a hot skillet with a little oil, lightly salt the larger eggplant slices and sear them until thoroughly browned.
3. Assemble and Bake: Preheat the oven to 185°C (365°F). In a 20 x 25 cm baking dish, lay the eggplant slices tightly next to each other. Spread half of the bean ragout over the slices. Repeat this layering and finish with a layer of eggplant slices on top. Blend the sour cream and crumbled feta with a hand mixer until smooth, then cover the layered dish with this mixture. Bake for 30-35 minutes until done.

Optional: For added flavor, consider sprinkling cinnamon, Roman cumin, or cumin over the dish before baking, according to your taste preference.