Eggplants are fleshy vegetables. They are in season from August to October. They have an exceptional taste and can be cooked in all ways (baked, boiled, fried). When fried, eggplants absorb oil like a sponge. Messinia cultivates the Tsakoniki and Blackbeauty varieties.


Eggplants are low in fat and calories while high in water content with diuretic and laxative properties. Apart from the many vitamins and minerals, eggplants contain important phytochemical substances such as phenols and flavonoids, which have potent antioxidant properties. Nasunin, an anthocyanin, is another potent antioxidant and free radical scavenger that has been shown to protect the lipids present in cell membranes from damage.Another strong antioxidant found in the eggplant is chlorogenicacid, which appears to have anticancer and antimicrobial properties and reduces the levels of LDL cholesterol (bad cholesterol). Furthermore, eggplants are a good source of magnesium, which promotes good brain function, B-complex vitamins, particularly thiamin, niacin, folic acid and pyridoxine, the lack of which is associated with disorders of the central nervous system and the brain.

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