This eggplant skin contains a powerful antioxidant called Nasunin that can improve memory and something else called Anthocyanin, that lowers blood pressure, I think. But are these still in the skin after baking? Is there a point in saving the purple skin and adding it to a smoothie later?
This eggplant skin contains a powerful antioxidant called Nasunin that can improve memory and something else called Anthocyanin, that lowers blood pressure, I think.
But are these still in the skin after baking? Is there a point in saving the purple skin and adding it to a smoothie later?
I was surprised to hear that this recipe originated from Syria…
Where's Owen Wilson when you need him?