1. Individuals with anemia or iron deficiency. The skin of an eggplant contains anthocyanin. This chemical “captures” iron ions from other foods in the body, limiting iron absorption. It also affects the way zinc and copper ions are absorbed. People with anemia or iron deficiency should avoid eggplant and instead take iron-rich foods like red meat and animal liver.

2. Individuals with Stomach Problems. Eating too much eggplant, which has a cooling effect, may result in stomach ache and diarrhea. As a result, those with stomach troubles should limit their intake of this vegetable.

3. Individuals with Poor Digestive Function. Even if they do not suffer stomach aches or indigestion like children, persons with weakened digestive systems may experience discomfort when eating eggplant due to its rough and hard peel. If they wish to eat eggplant, they should peel it first to reduce stomach strain.

4. People with Kidney Disease. Eggplant contains a high proportion of oxalate, a plant-derived acid. Consuming too much can result in kidney stones. Those with renal disease should avoid eating eggplant.