Eating eggplant in moderation can replenish the nutrients as well as energy needed by the body for patients with kidney disease, but don’t eat too much so as not to be detrimental to the recovery of the disease. Kidney disease from a broad perspective, including all kidney disease, and from a narrow perspective refers to nephrotic syndrome, but regardless of the specific concept, the patient’s dietary requirements for low-salt, low-fat, low-purine diet, if accompanied by renal impairment, but also requires a low-protein diet. Eggplant meets the above dietary requirements, so patients with kidney disease can eat eggplant in moderation. However, if the patient’s renal function has appeared moderate, or even severe decompensation, at this time should pay attention to the amount of intake of eggplant can not be too much. Because the eggplant contains a certain amount of potassium, if you eat too much eggplant, it is not good for the recovery and treatment of the disease. In conclusion, patients with kidney disease can eat eggplant in moderation, and it is recommended not to put too much oil and salt in the cooking process of eggplant. Kidney disease patients are advised to go to the hospital in time, follow the doctor’s instructions for standardized treatment, and consult a professional dietitian for dietary advice if necessary.