Fermented Eggplant
[Ingredients] 2000 grams purple eggplants, 200 grams refined salt, 250 grams rice wine lees.
[Preparation] Wash and cut purple eggplants into chunks. Mix with wine lees and salt in a ceramic jar, seal tightly. After about one month depending on temperature, it is ready.
[Usage] Serve as a side dish, 40 grams daily, continuous for 3 weeks.
[Benefits] Clears heat and detoxifies, disperses blood stasis and reduces swelling. Shows certain efficacy against esophageal cancer. Healthy individuals consuming it may prevent carcinogenesis.
[Comment] Fermented eggplants are emerald green in color with delicious flavor, easily accepted by patients. Research shows eggplants can prevent cancer cell formation; their component solanine inhibits cellular carcinogenesis. Eggplants also contain protease inhibitors—experiments indicate people who eat them frequently rarely develop gastric cancer. Compounds in eggplants such as hyoscyamine and genistein exhibit significant antispasmodic effects.