In the diet, there are many ways to eat eggplant, there are braised eggplant, fried eggplant box, eggplant diced halibut noodles, roasted Erdong, stewed eggplant and eggplant stuffed dumplings, mixed with eggplant puree, steamed eggplant and so on. There are also many varieties of eggplants, from the color, there are black eggplant, purple eggplant, green eggplant, white eggplant, etc., from the shape, there are round eggplant, eggplant eggplant, bulb eggplant, long eggplant, etc..

The nutritional value of eggplant is not to be underestimated, containing protein, fat, carbohydrates, vitamins, and calcium, phosphorus, iron and other nutrients. The content of vitamin P in eggplant is very high, every 100 grams of eggplant containing 750 mg of vitamin P. Vitamin P has the ability to enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce brittleness and permeability, can prevent microvascular rupture bleeding.

Eggplant is one of the few purple vegetables with the highest vitamin content in the eggplant family. Eggplant also contains lobelia alkaloids, a substance that inhibits the growth of digestive system tumors and is effective in the prevention and treatment of stomach cancer.

The Chinese medicine believes that eggplant is sweet, cool in nature, and enters the spleen, stomach and large intestine meridian; it has the efficacy of clearing heat and stopping bleeding, reducing swelling and relieving pain; it is used for feverish carbuncle sores, skin ulcers, sores of the mouth and tongue, hemorrhoids with blood in the stool, epistaxis, and so on.