Eggplant in Oil

Description

Eggplant in Oil by Golosini

Eggplant comes from the nightshade family of plants, with potatoes, tomatoes, all kinds of peppers, including cayenne, with a somewhat controversial potential for adverse reactions after eating. But in European and Middle Eastern cuisine, eggplant could be called a delicacy, a tradition or perhaps a comfort food. As with any other food, it’s often all about the preparation.

The fiber, potassium, vitamin C, vitamin B6, and phytonutrient content in eggplants all support heart health.

Another chemical in eggplant, nasunin, may help improve blood flow to the brain

Chlorogenic acid has been shown to decrease low-density lipid (LDL) levels. It also acts as an antimicrobial, antiviral, and anticarcinogenic agent.

Photo depicts a jar of approximately 720 ml