Eggplants 64% 
Sunflower oil 
Sea salt
White vinegar 
Garlic, oregano, chili pepper
Additional information
Eggplant
| Source area | Nola countryside - Italy |
|---|---|
| Nutritional Intake | Eggplant is a good source of potassium, phosphorus, calcium, magnesium, zinc, iron, selenium and sodium. The fresh vegetable is rich in vitamins such as vitamin A, J, E, and beta carotene. Moreover, it is full of antioxidants like tannins, chlorogenic acid and its derivatives, quercitin, nasunina and delphinidin. |
| Period of transformation | From the second week of July to the first week of September. |
| Trivia | It is advisable not to eat raw eggplant, as it is rich of toxic thermolabile substances like solanine and nicotine. The high content of the latter (100 ng/100g ) corresponds to the same quantity of nicotine contained in a cigarette. |
