Bourbon Pineapple Smash

Eggplant skin contains nasunin — an anthocyanin antioxidant found in the deep purple pigment of the skin that has demonstrated specific neuroprotective properties in research, appearing to protect cell membranes from free radical damage. Eggplant also contains significant amounts of chlorogenic acid, one of the most potent antioxidant compounds found in plant foods, which has been associated with reduced inflammation and improved blood pressure regulation in clinical studies. The specific preparation of flame-roasting eggplant whole — which is common in Mediterranean and South Asian cooking — preserves these compounds in the flesh while the skin is removed, making it one of the more nutritionally complete eggplant preparations available.