Eggplant is rich in nutrition. According to the analysis, every 100g food contains 4.2g carbohydrate, and protein 1.5g carbohydrate. In addition, it is also rich in minerals such as phosphorus, calcium and potassium and various vitamins. In particular, purple eggplant contains a lot of vitamins, which can enhance the adhesion between cells, prevent microvascular embrittlement and bleeding, and promote wound healing. No wonder doctors regard it as a fitness vegetable. Eggplant can be eaten in a variety of ways, such as frying, burning, frying, steaming, mixing and frying, all of which can be delicious. Eggplant mixed with garlic paste, eggplant fried with soy sauce, eggplant roasted with sliced meat, sweet and sour eggplant braised in oil, eggplant seeds with fish sauce and eggplant cakes with salt and pepper are all seasonal delicacies in home-cooked recipes. Once the eggplant is cooked skillfully, it can leap onto the banquet throne and become people's favorite local dishes, such as "fried shredded eggplant" in Beijing, "eggplant in sauce" in Shanxi, "eggplant with strange taste" in Hunan, "boiled eggplant with pomfret" in Guangdong and "eggplant and sea cucumber" in Sichuan, with different flavors, which are relished by diners. Eggplant is both a good vegetable and a good medicine. Chinese medicine believes that eggplant is sweet and cool, and has the effects of clearing away heat and promoting blood circulation, relieving pain and reducing swelling. It is mainly used to treat blood, fever, toxic sores and skin ulcers due to intestinal wind. "Food Classic" said that eggplant "mainly tonifies the skin, benefiting qi and beriberi." The Outline of Medical Forest says that eggplant "can relieve moderate temperature, promote blood circulation and stop diarrhea." Modern medical research shows that eggplant contains vitamin P, which can soften the blood vessel wall and prevent and treat cerebral hemorrhage, hypertension and arteriosclerosis if eaten frequently.