Eggplant, also known as Russell, dwarf melon and crisp, is the fruit of Solanaceae. Eggplant's ancestral home was in Myanmar in Southeast Asia and India in South Asia, and it was introduced to China through Vietnam and other places from the Jin Dynasty.

Eggplant is not only nutritious, but also of high medicinal value. Eggplant is called a good vegetable for patients with cardiovascular diseases. Every 100g edible part contains 93.4g of water, protein 1. 1g, 0.2g of fat, 3.6g of dietary fiber 1.3g of sugar, 50g of carotene, and 0.02mg of vitamin B/kloc-0. Modern medical research shows that the nutritional value of eggplant is equivalent to that of tomato. Except vitamin A and vitamin C, other vitamins such as iron, manganese, zinc and sugar are very close, and their calcium content is much higher than that of tomatoes, which is 5.5 times that of tomatoes.

Modern nutrition research shows that eggplant belongs to food with K factor ≥20, and its K factor is 2 1.25. Patients with hypertension often eat eggplant, which can supplement the necessary potassium and promote the excretion of sodium, thus lowering blood pressure. In addition, eggplant (especially eggplant, every 100 g edible part contains 700 mg of vitamin P) is rich in vitamin P (rutin). Its special function is to reduce the brittleness and permeability of human capillaries, enhance the adhesion between capillaries and somatic cells, enhance the repair ability, keep capillaries in normal state, enhance their elasticity and physiological function, and prevent vascular bleeding. Therefore, eggplant is a food that strengthens the function of blood vessels and is known as "a friend of the cardiovascular system". Clinical observation also shows that eating fresh eggplant or dried eggplant and grinding it into powder for oral administration is effective for patients with hypertension, atherosclerosis, cerebral hemorrhage, fundus hemorrhage and other diseases.