1, eggplant is suitable for cooking methods such as burning, stewing, steaming, frying and mixing, such as "fish-flavored eggplant seeds", "fried tomato box" and "braised eggplant with sliced meat".

2, old eggplant, especially after autumn, contains more solanine, which is harmful to human body and should not be eaten more.

3. Frying eggplant will cause a lot of loss of vitamin P, and frying after gelatinization and sizing can reduce this loss.

4. Where the eggplant sepals are connected with the fruit, there is a light ring. The wider this band is, the more obvious it is, and the faster the eggplant fruit grows without aging. If the band is not obvious, it means that the eggplant has stopped growing at harvest, and the eggplant has become old at this time, which affects eating.

5. Eggplant is easy to oxidize when heated, and the color will turn black, which will affect the appearance. If you put it in a hot oil pan and fry it with other materials, it will not change color easily.

6. After the eggplant is cut, immediately put it in oil and fry it directly before it changes color. This can fry the excess water in the eggplant and make it easy to taste when stewing.

7. After eggplant is cut into pieces or slices, it will quickly turn from white to brown due to oxidation. If the cut eggplant is soaked in clear water immediately, and then it is picked up and drained during cooking, the discoloration of eggplant can be avoided.