Name: Eggplant Steaks with Sun-Dried Tomatoes and Olives
Yield: Makes 4 servings
Ingredients: 2 medium-large eggplants (about 1 pound each); Coarse sea salt; 6 tablespoons extra-virgin olive oil; 1/3 cup crumbled goat cheese or sheep's milk Feta; 8 sun-dried tomato halves packed in olive oil, drained, and coarsely chopped; 12 pitted Kalamata olives, coarsely chopped; 1/3 cup grated Pecorino Romano cheese; 2 to 3 tablespoons slivered fresh basil leaves, for garnish

Editor's note: The recipe and introductory text below are from The Swiss Secret for Optimal Health: Dr. Rau's Diet for Whole Body Healing, by Thomas Rau, M.D., and Susan Wyler.

Serve with pasta, polenta, or rice. Accompany with steamed broccoli or braised escarole or kale.

Recipe notes

Halloumi Lasagna

In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.

Brussels Sprouts Latkes

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Tuna Melt Nachos

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Spinach Ramen Gratin

You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.

Leeks With Sumac, Parm, and Pine Nuts

This side dish is flavorful enough to also serve as a main course.

Smoky Tofu Shakshuka

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Berberger Pasta

This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.