Abstract: An pot experiment was carried out to study the effects of applying selenium(Se) with different three concentrations(0.15, 0.60, 3.00 (mg/kg)) on the Se absorption, transformation of eggplant (Sonalum melongena L.) and its qualities. The results showed that Se content in eggplant was significantly increased with the increase of the selenium concentration. Application of Se 0.6 and 3.0(mg/kg) depressed the transformation of inorganic Se to organic Se, however, the contents of crude protein, crude fat, reducing sugar and total essential amino acids in eggplant were significantly enhanced. The contents of Met, Cys and Ser in eggplant were increased by Se application, and the contents of Glu and Pro were decreased.