Edible Parts: Fruit  Leaves
Edible Uses:

Fruit - raw or cooked[1, 2, 16, 27, 33]. The fruit should not be eaten raw[132]. It can be baked, stewed or added to soups, curries etc[183]. The fruit is said to be very nutritious[7]. It is a good source of vitamin C and potassium[201]. The fruit can be up to 20cm long in cultivated plants[200]. Leaves - mixed with rice bran and salt in which 'Daikon' (a form of radish [Raphanus sativa]) roots have been pickled[183]. Caution is advised, see the notes on toxicity above.

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Anticholesterolemic  Antidote  Astringent  Narcotic  Poultice  Vitamin C

The aubergine is used mainly as a food crop, but it does also have various medicinal uses that make it a valuable addition to the diet. In particular the fruit helps to lower blood cholesterol levels and is suitable as part of a diet to help regulate high blood pressure[7, 254]. The fruit is antihaemorrhoidal and hypotensive[7]. It is also used as an antidote to poisonous mushrooms[218]. It is bruised with vinegar and used as a poultice for cracked nipples, abscesses and haemorrhoids[178, 218, 254]. The leaves are narcotic[240]. A decoction is applied to discharging sores and internal haemorrhages[218]. A soothing and emollient poultice for the treatment of burns, abscesses, cold sores and similar conditions can be made from the leaves[254]. Aubergine leaves are toxic and should only be used externally[254]. The ashes of the peduncle are used in the treatment of intestinal haemorrhages, piles and toothache[218]. A decoction of the root is astringent[178, 218].

None known

Special Uses