Pickled eggplant, the most typical tsipouro appetizer! Originating from the cuisine of Asia Minor and Pontian, the pickled eggplant is a feast of flavors. Filled with spicy and coated with florin pepper, it combines all the aromas and nutrients of Greek pickles.
NUTRITIONAL PROPERTIES OF THE PICKLEED EGGPLANT FOR OUR BODY
The process that takes place in the pickle, has the effect of preserving for a very long time many of its nutrients. The fact that vegetables are immersed in brine leads to the growth of some good microorganisms. These microorganisms find food in the sugars found on the surface of vegetables. At the same time, this very growth is a shield against the growth of "rivals" bad microorganisms.
Thus, fat-soluble vitamins and fiber remain unchanged! In fact, the fermentation process creates a food with probiotic and prebiotic action, which enriches the intestine with beneficial bacteria.
In addition, it seems that pickled vegetables and fruits retain the same amount of fat-soluble vitamins and fiber. In this way, they ensure the proper functioning of our gastrointestinal system.
And the caloric value, however, remains unchanged. In fact, it was found that the complex of B vitamins is in a higher percentage in pickles than in natural vegetables!
The pickled eggplant also contains cabbage, carrot and is "tied" with a florin pepper. Thus, it combines a number of vitamins and minerals. It has probiotic and antimicrobial action and is an important source of vitamins A and B.
HISTORY OF GOLD BEHIND THE PRODUCT
In distant historical Persia and the need to preserve food for a long time, pickles owe their birth. After all, the etymology of the word proves it. Pickle means sour and the word comes from the Persian entry pickle (turşi)!
The birth of this idea proved to be particularly useful for the long voyages of the caravans of Iran and of Persia. In the search for new places or in their long journey until they reached the sacred places they wanted to visit, food storage was very important. Using only pure ingredients such as salt or vinegar, they began to make pickles. Thus, they preserved for a very long time the vulnerable vegetables that were their food even when there was no current possibility of cooling. Also, the use of canned food was not yet widespread. Thus, pickles seemed to be the only way to get the nutrients and fiber of vegetables. So it turns out that they were very useful for the defense of their body.
Apart from the need, however, pickles had another innovation. It had a completely different taste, more sour and very tasty!
| Weight | 1,000 kg |
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