Eggplant skin contains vitamin P, which is a good dietary therapy for cardiovascular patients, especially for patients with arteriosclerosis, hypertension, coronary heart disease and scurvy, and has an auxiliary therapeutic effect. Eating eggplant regularly can also prevent cerebral hemorrhage caused by high blood pressure and retinal hemorrhage caused by diabetes. Therefore, it is best to eat eggplant with its skin.

However, eggplant absorbs oil very much. If you eat it every day, you may absorb too much oil. Here is a little trick that will tell you how you can eat it every day.

Before grilling the eggplant, steam the eggplant in a steamer first, and then grill it again, so that it will not absorb a lot of oil. Or when frying eggplants, fry the eggplants over low heat without adding oil. Wait until the water in the eggplants is fried and the flesh becomes soft, then cook them in oil.

However, eggplant is cold and slippery in nature, and those with spleen and stomach deficiency, slippery intestines and diarrhea should not eat more. Other studies have shown that it is best for surgical patients not to eat eggplant one week before surgery because it contains a substance called SCAS, which will delay the patient's recovery time and affect the patient's recovery speed.