Eggplants 63% 
Extra-Virgin Olive 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. |
