Eggplant in Oil

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