Pregnant women can consume eggplant appropriately. Eggplant is slightly cold, non-toxic, rich in vitamin P, phosphorus, iron, potassium, calcium and other nutrients, and has the effect of lowering blood fat, blood pressure, cholesterol, anti-aging, prevention and treatment of stomach cancer, cardiovascular protection and so on. However, eggplant is slippery and sharp, so it can move a lot of Qi. If women take it, it can hurt the uterus. Since eggplant is slightly cold, pregnant women with weak spleen and stomach, physical weakness, loose stools and asthma should abstain from taking it to avoid abdominal pain and diarrhea, which can lead to dehydration, water and electrolyte disorders and affect fetal development and health. Pregnant women should eat less eggplant to avoid fetal gas. Eggplant contains lycopene, which is harmful to the human body and may cause nausea, vomiting, diarrhea and other symptoms in pregnant women. Severe vomiting and diarrhea may not only cause loss of nutrients, weight loss and dehydration, but also decrease in blood pressure, water and electrolyte disorders, metabolic acidosis and impaired organism function. The content of lycopene in eggplant after frost will increase dramatically, so pregnant women should not only eat eggplant in moderation, but also eat fresh eggplant.