In Traditional Chinese Medicine (TCM), it is believed that the eggplant is sweet and cold in nature, and it influences the spleen, stomach, and large intestine meridians. It has the effects of activating blood to resolve stasis, clearing heat to reduce swelling, and relaxing the bowels. It is indicated for intestinal bleeding due to heat toxicity, carbuncles and sores, and skin ulcers.
The eggplant, also known as Luosu, is the fruit of the eggplant plant (*Solanum melongena*), an annual herb. Originating in Southeast Asia, it was introduced to China during the Western Han Dynasty and has been cultivated for over two thousand years. Eggplants are grown throughout China and are a popular food enjoyed by the people. They can also prevent and treat various diseases and possess significant medicinal value.
China has a wide variety of eggplant types and is considered the secondary center of origin for the eggplant. The two major types of eggplants widely cultivated in China are the round type, which is common in the north, and the long type, which is mainly grown in the south.
【How to Select】
The freshness of the eggplant greatly affects its quality. Eggplants are best when young, not old. A reliable way to determine the freshness is to look at the size of the eggplant's "eye." This is the pale greenish-white band where the calyx meets the fruit. The larger the "eye," the younger the eggplant. Additionally, a fresh eggplant will feel slightly sticky when cooked and have a glossy appearance. The best time to consume eggplants is May and June.
Nutritional Components】
Contains carbohydrates, vitamins, flavonoid compounds, fats, protein, nasunin, calcium, phosphorus, shisonin, and more.
Medicinal Properties】
(1) In TCM, it is believed that the eggplant is sweet and cold in nature, and it influences the spleen, stomach, and large intestine meridians. It has the effects of activating blood to resolve stasis, clearing heat to reduce swelling, and relaxing the bowels. It is indicated for intestinal bleeding due to heat toxicity, carbuncles and sores, and skin ulcers.
(2) Eggplants contain flavonoid compounds, which have antioxidant properties that can prevent cancerous changes in cells. They can also lower cholesterol levels in the blood, prevent arteriosclerosis, regulate blood pressure, and protect the heart. Purple-skinned eggplants are particularly beneficial for patients with hypertension, hemoptysis, and skin purpura.
(3) The skin of the eggplant contains nasunin, shisonin, and other substances. Modern medical research has proven that these substances have certain biological activities and are very beneficial for human health.
How to Eat】
Eggplants can be eaten cold, stir-fried, dried, or pickled in sauce. The pickled variety is of excellent quality and was once presented as a tribute during the Qing Dynasty. Eating eggplant stew in winter is aromatic, whets the appetite, and has anti-cancer properties. Common ways to eat eggplant include braised eggplant and pickled garlic eggplant.
The method for making pickled garlic eggplant in the imperial kitchens of past dynasties was unparalleled and differed greatly from the methods used by commoners. The ingredients are simply eggplant, garlic, and salt. The method is as follows: First, wash the eggplants and steam them in a pot until they are nine-tenths cooked. Take them out, let them cool, and then tear them into strips. Place them in an enamel basin. Next, mix minced garlic with salt and blend it into the eggplant strips in the enamel basin, stirring gently. Finally, place the mixture in a ceramic jar and seal it with kraft paper. Store it in a place at 36°C, and it can be opened and eaten after 24 hours.
Contraindications】
It should be avoided by patients with tuberculosis and arthritis.
(Image source: Visual China)