Eggplant is also known as "Gazi", "Luosu" and "Kunlun Purple Melon". The annual herbaceous plant of the Solanaceae family is native to India and settled in my country during the Han Dynasty. Now it is found all over the country and has many varieties. According to the shape of the fruit, it can be divided into long strip, round and obovate; according to the color of the skin, it can be divided into purple, green or light green. The main varieties are Guangdong purple eggplant, Beijing line eggplant, Nanjing purple line eggplant and Shandong. Many new hybrid eggplant varieties have been developed in recent years, such as Dahongpao, Chengdu Moqie and Tianjin Erminqie.

Eggplant is rich in nutrients. According to analysis, every 100 grams of food contains 4.2 grams of carbohydrates and 1.5 grams of protein. In addition, it is also rich in phosphorus, calcium, potassium and other minerals and multiple vitamins. In particular, purple eggplant contains a large amount of vitamins, which can enhance the adhesion between cells, prevent and treat capillary rupture and bleeding, and promote wound healing. No wonder doctors regard it as a fitness vegetable.

Eggplant can be eaten in a variety of ways, including stir-frying, roasting, pan-frying, steaming, mixing, boiling, etc., all of which can be delicious. Eggplant mixed with garlic paste, fried eggplant with sauce, grilled eggplant with meat slices, braised sweet and sour eggplant, fish-flavored eggplant, salt-and-pepper eggplant cake, etc., are all seasonal delicacies in home-cooked recipes. Once cooked skillfully, eggplant can also be featured in banquets and become popular local dishes, such as Beijing's "fried eggplant shreds", Shanxi's "sauce-wrapped eggplant", Hunan's "strange-flavored eggplant", Guangdong's "Pomfret Boiled Eggplant", Sichuan's "Eggplant and Sea Cucumber" etc. have different flavors and are highly talked about by diners.

Eggplant is both a good vegetable and a good medicine. Traditional Chinese medicine believes that eggplant is sweet in taste and cool in nature. It has the effects of clearing away heat, activating blood circulation, relieving pain and reducing swelling. It is mainly used to treat intestinal wind, blood sores, heat poisonous sores and skin ulcers. "Food Classic" says that eggplant "mainly replenishes the skin, replenishes energy and strengthens athlete's foot." "Yilin Zhuan Yao" says that eggplant "tonifies the heart, disperses blood, and stops diarrhea." Modern medical research shows that eggplant contains vitamin P, which can soften blood vessels. Wall, regular consumption can prevent and treat cerebral hemorrhage, hypertension, arteriosclerosis and other diseases.