Eggplant
For Chinese dietary therapy, Eggplant (茄子) is a food of Cool nature and Sweet flavor. A vegetable described as cool in traditional repertoires, common in braises and aromatic stir-fries.
Traditional energetics
- Nature
- Cool
- Flavor
- Sweet
- Affinity
- Spleen · Stomach · Large Intestine
- Direction of Qi
- Descending · cools
- Season
- Summer · Late summer
- Group
- Vegetables
How tradition reads it
A vegetable described as cool in traditional repertoires, common in braises and aromatic stir-fries.
Classic braised with garlic and warm aromatics that balance its coolness; tradition avoids serving it raw or cold to delicate digestion.
In the kitchen
Braised, roasted, steamed, and stir-fried with garlic.
Commonly available; no substitute needed.
Current nutrition note
Low in energy and high in fiber, but it soaks up a lot of oil when fried.
Precautions
Eaten cooked, not raw; it absorbs a lot of oil when fried, so roasting or braising is the lighter option.
Health notice. Educational and study content. It describes concepts of Traditional Chinese Medicine and does not replace diagnosis or treatment by a healthcare professional. Needling, medicinal herbs and invasive techniques must be applied by trained professionals. Safety guide.
