Eggplant is a unique vegetable, not only because of its color, taste and beauty, but for its nutritional benefits. In fact, eggplant could lower your cholesterol in about 4 weeks or less.
Recent experiments found that people who drank eggplant juice had a significant reduction in their LDL (bad) cholesterol levels. The walls of their blood vessels relaxed, improving blood flow. These positive effects were due to nasunin( a free radical scavenger) and terpene phytonutrients ( plant derived nutrients) in eggplant as published by whfoods.(http://whfoods.org)
Look for an eggplant that is heavy, firm and with no skin blemishes. Wash the eggplant to remove any dirt or residue. Cut off the stem and blossom ends, slice the eggplant crosswise into ½ inch slices. Place the eggplant in a ½ gallon of water with lemon slices. Keep in the refrigerator for a week and drink 3 glasses of eggplant juice per day, replenish the water as needed. Repeat the process for 4 weeks. You could lower your cholesterol naturally by at least 20 points or more (The water may be a little bitter, but this doesn't outweigh the benefits).
If you are not a juice drinker, use eggplant for your meals instead. Eggplant is delicious hot or cold and can be enjoyed marinated, stuffed, roasted, grilled, fried, in a casserole, in stews, or on brochettes. Use allspice, basil, bay leaves, garlic, chili powder, oregano, sage, and parsley to flavor your eggplant meals. Combine it with tomatoes and onions. Eggplant prepared in this manner, will still lower your cholesterol, but will likely take longer.