Home Lifestyle Food & Drink Autumn Is a Good Time to Eat Eggplant

Autumn Is a Good Time to Eat Eggplant

Eggplant is nutritional and affordable. Eating it in the fall is especially good for the body. According to traditional Chinese medical studies, it has multiple health benefits.

Lowers blood lipids and combats fatigue

Eggplant contains saponin, a chemical compound that can remove heat, calm, and modulate the body. It is effective in fighting fatigue and lowering blood lipids. If you get tired at work easily and often eat a rich, oily diet, you need to eat more eggplant.

Remove heat

Eggplant removes body heat, which in traditional Chinese medicine is an excessive amount of yang or masculine energy. Even though it is autumn now, the temperature is still quite high and the days are hot. Eating eggplant can balance your body heat. Different from fruit and cucumber which are crunchy and instant in quenching heat, eggplant works from the inside out and has a more lasting effect in its function.

eggplants in a market
Eggplant removes body heat, which in traditional Chinese medicine is an excessive amount of yang or masculine energy. (Image: Pexels / CC0 1.0)

Protect the heart and blood vessels

Eggplant is rich in vitamin P. It enhances cell adhesion and vessel tube elasticity so as to prevent rupture. People with a weak blood circulatory system should eat more of it.

Protect the skin and combat aging

The rich content of vitamin E in eggplant neutralizes free radicals. It can combat aging and enhance skin complexion. Frequent eating of eggplant can reduce wrinkles, freckles, and dark circles.

Stops bleeding and pain

Autumn is a dry season. People suffering from hemorrhoids should eat more eggplant to solve the bleeding problem.

Prevents stomach problems

The solanine in eggplant works to suppress tumor forming in the digestive system. It can help prevent stomach issues.

eggplant in a pan
Eggplant can be used in a variety of dishes. (Image: Pexels / CC0 1.0)

Eggplant with minced meat recipe

Ingredients: 2-3 eggplants, pork 100g, garlic, ginger, green onion, chili, oil, salt, and soya sauce


  • Cut eggplants into chunks and lightly marinate with salt to draw out the excess water; mince pork, garlic, and ginger; cut green onion in small bits;
  • Squeeze water out of salted eggplant and dry;
  • Heat up a wok/pan with oil, put in eggplant, fry till soft, and leave it to one side;
  • Add oil to the wok/pan, put in chili, cook on low heat till the aroma comes out, remove the chili pieces and discard;
  • Add garlic and ginger to the chili oil, stir fry till the aroma comes out, add in the pork, stir fry until the color changes;
  • Add soya sauce, put eggplant back into wok/pan, mix well and put on a plate;
  • Sprinkle green onion on the dish to serve.

Translated by CC and edited by Helen

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