Melanzane a Fette in olio di Oliva Sole e Terra del Vesuvio

Sliced Eggplants in Extra-Virgin Olive Oil


Eggplants 63%

Extra-Virgin Olive Oil

Sea salt

White vinegar

Garlic, oregano, chili pepper.

Category: Private Area

Additional information

Source areaNola countryside - Italy
Nutritional IntakeEggplant 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 transformationFrom the second week of July to the first week of September.
TriviaIt 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.