Nickel-Free Striped Eggplants

Purple-white striped variety grown with nickel-free method, for those who suffer from SNAS

The pleasure of fresh aubergines returns to the tables of those who must exclude nickel from their diet.

Nickel-Free Striped Aubergines: Authentic and Artisanal Flavor

Nickel-Free Striped Eggplants represent a valuable solution for those suffering from Systemic Nickel Allergy Syndrome (SNAS) or following a very low-nickel diet. This variety, characterized by a thin skin with dark purple streaks on a lavender-white background and firm, sweet white flesh, is grown in controlled soil where nickel levels are monitored and kept within limits suitable for consumption by sensitive individuals. Varietal selection and organic cultivation techniques allow for vegetables with full yet tolerable flavors, providing those who must manage nickel intolerances with a tasty, versatile, and safe eggplant.
 
 
 

The roots of these Striped Eggplants are deep in tradition

The striped eggplant, also known as the "Florentine eggplant" or "Florentine purple," is one of the oldest varieties in the Italian horticultural tradition. Originally from India and brought to Europe by the Arabs around the 10th century, the eggplant arrived in Italy via Sicily and gradually conquered the entire peninsula, becoming the undisputed star of Mediterranean cuisine. The striped variety, in particular, was highly prized in Tuscan and Roman cuisines during the Renaissance for its sweeter flesh and almost complete absence of bitterness. The selection of low-nickel lines is a modern evolution that combines agricultural tradition and nutritional medicine, ensuring a product suitable even for those with food allergies.
 
 
 

Choosing Nickel-Free Striped Eggplants means taking care of yourself.

Eggplants are a valuable vegetable for your health: rich in fiber and low in calories (only 25 kcal per 100g), they contain potassium, phosphorus, B vitamins, vitamin C, and anthocyanins, powerful antioxidants concentrated primarily in the peel. The nasunin found in the purple skin has documented cardioprotective and neuroprotective properties. For those suffering from SNAS, this low-nickel variety allows you to reintroduce a beloved vegetable into your diet without experiencing the typical symptoms of intolerance (gastrointestinal disorders, skin rashes, chronic fatigue, headaches). A natural and valuable alternative that combines nutritional benefits and food safety.
 
 
 

How to Best Use: Nickel-Free Striped Eggplant

• PARMIGIANA AND TRADITIONAL OVEN-BAKED DISHES
  Eggplant parmigiana is the quintessential symbolic dish: slice them thinly, grill them (better than frying for those seeking lightness) and alternate layers with Small Mixed Nickel Free Tomatoes cooked in Biodynamic datterino tomato puree, Organic Fiordilatte Mozzarella e Parmigiano Reggiano DOP 24 monthsFor a more rustic version, add Fresh basil and a thread of New stone-ground extra virgin olive oil: a festive dish that brings smiles even to those who have to avoid nickel.
• GRILLED, ROASTED AND AS A SUMMER SIDE DISH
  Cut into thick slices, grill them on the griddle with Fresh Rosemary, garlic and Organic EVO oilServe them warm with sprigs of organic Paceto oregano and a sprinkling of coarse salt. Alternatively, roast them whole in the oven at 200°C, empty them and season the pulp with aromatic herbs to obtain a babaganoush homemade, to spread on croutons or as a side dish with meat dishes.
• IN PASTA, SAUCES AND MEDITERRANEAN RECIPES
  Cut them into cubes and sauté them in a pan to enrich a first course with Organic Busiate Trapanesi Perciasacchi  e Roman Sheep Ricotta DOP grated. Also perfect as a base for a revisited caponata with Organic DOP white Itrana olive, celery and a pinch of Biodynamic White Wine VinegarFinally, they are ideal stuffed in the oven (“stuffed aubergines”) with homemade bread filling, Cornelia soft goat's cheese e Organic Dried Oregano: a substantial and flavourful vegetarian second course.

Ingredients

Fresh striped eggplants (Solanum melongena) from low-nickel cultivation.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 105 kj / 25 kcal
• Fats: 0,2 g of which saturates 0,0 g
• Carbohydrates: 3,0 g of which sugars 3,0 g
• Dietary fiber: 2,6 g
• Protein: 1,0 g
• Salt: 0,003 g

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