Here at the Tabuleh Cafe we prepare our Baba Ghannouj with homemade tahini sauce and a distinct blend of special seasonings.  Nutritionally speaking, our eggplants have high amounts of vitamins and minerals, most specifically potassium, manganese, copper, Vitamin B1, Vitamin B3, Vitamin B6, folate, magnesium, tryptophan, and protein.  Additionally, they are also a good source of dietary fiber and contain certain phytonutrients such as chlorogenic acid and nasunin.

So what are these phytonutrients and what is their purpose?  Nasunin is a powerful antidoxidant and free-radical scavenger that has been shown to protect cell membranes from damage.  In animal studies this compound has proved invaluable in protecting the fats in brain cell membranes.   In fact, studies conducted by the US Agricultural Service in Belsville, Maryland have proven that the chlorogenic acid found in eggplants have long-ranging benefits that include antimutagenic (anti-cancer), antimicrobial, anti-LDL (bad cholesterol) and antiviral effects in the body.[1]