Description

An erect, herbaceous perennial growing to 28 in (70 cm). Has slightly woolly leaves, violet flowers, and large purple fruit.

Habitat & Cultivation

Native to India and Southeast Asia, the eggplant is now cultivated in many tropical areas and also grown under glass in cooler climates. The fruit is gathered when ripe in summer or autumn.

Parts Used

Fruit, fruit juice, leaves.

Constituents

Eggplant contains proteins, carbohydrates, and vitamins A, B1, B2, and C.

History & Folklore

Eggplant has been cultivated as a food in southern and eastern Asia since ancient times.

Medicinal Actions & Uses

Eggplant fruit helps to lower blood cholesterol levels and is suitable as part of a diet to help regulate high blood pressure. The fruit can be applied fresh as a poultice for hemorrhoids, but it is more commonly used in the form of an oil or ointment. The fruit and its juice are effective diuretics. A soothing, emollient poultice for the treatment of burns, abscesses, cold sores, and similar conditions can be made from eggplant leaves. The mashed fruit can also be applied to sunburn.

Research

German research (published in 1975) indicates that eggplant helps to prevent the accumulation of fatty deposits within arteries.

Caution

Eggplant leaves are toxic and should only be used externally.