Eggplant scrambled eggs are generally not harmful to the organism, and eating eggplant scrambled eggs in moderation can replenish nutrients for the body. Generally 100g of eggplant contains 93.4g of water, 0.2g of fat, 109KJ of energy, 1.1g of protein, 0.4g of ash, 50.0mg of carotene, 0.04mg of riboflavin, 0.60mg of niacin, 5.4mg of sodium, 0.10mg of copper and other nutritional elements. 100g eggs contain 585mg cholesterol, 74.1g water, 13.3g protein, 1.0g ash, 234.0μg vitamin A and other nutrients. In addition, the composition 100g eggs contain 0.20mg niacin, which is in a relatively advanced position among similar foods. The two nutrients do not conflict with each other, and the combination will not produce harmful substances. Although the two are not a common combination in daily life, they can be flexibly adjusted according to personal taste. It is recommended that people who are allergic to eggs or eggplants should avoid eating scrambled eggs with eggplant to prevent the body from allergic reactions such as itchy skin and respiratory difficulties.