Eggplant contains chlorogenic acid, has antiviral and antibacterial properties, and helps lower harmful cholesterol (LDL). Anthocyanins, the pigments that give eggplant its color, also function as antioxidant and antiinflammatory compounds.
This week’s recipe for My Big Fat Halloumi Salad is a low-fat Mediterranean delight. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“Cooking is like love. It should be entered into with abandon or not at all.”
– Harriet Van Horne