Fermented Eggplant
[Ingredients] 2000g purple eggplant, 200g refined salt, 250g fermented wine lees.
[Preparation] Wash purple eggplants, cut into pieces, mix with fermented wine lees and refined salt in a ceramic jar, seal tightly. After about one month depending on temperature, it is ready.
[Usage] Serve as side dish, consume 40g daily, continue for three weeks.
[Effects] Clears heat, detoxifies, disperses blood stasis, reduces swelling. Shows some efficacy against esophageal cancer. Healthy individuals consuming it may prevent carcinogenesis.
[Comment] Fermented eggplant has a bright green color and delicious taste, easily accepted by patients. Research shows eggplants can prevent cancer cell formation; their solasodine inhibits cellular carcinogenesis. Eggplants contain protease inhibitors; experiments indicate people who regularly eat eggplants rarely develop gastric cancer. The compounds solanine and genistein in eggplants show significant antispasmodic effects.