Eggplant, also known as aubergine, is a nutritious and versatile vegetable that is widely used in cooking. Here are some of the benefits of eating eggplant:

1. High in antioxidants: Eggplant contains high levels of antioxidants, particularly anthocyanins, which are known to have anti-inflammatory and cancer-fighting properties.
2. Good source of fiber: Eggplant is a good source of dietary fiber, which can help regulate digestion and reduce the risk of constipation.
3. Low in calories: Eggplant is a low-calorie vegetable, making it a great option for those trying to maintain a healthy weight. One cup of cooked eggplant contains only about 35 calories.

1. May help lower cholesterol: Some studies suggest that the compounds found in eggplant may help lower cholesterol levels in the blood, which can reduce the risk of heart disease.
2. May improve blood sugar control: The fiber and low glycemic index of eggplant may help improve blood sugar control, making it a good option for those with diabetes.
3. May improve brain function: Eggplant contains nutrients such as folate and nasunin, which have been shown to improve cognitive function and protect against age-related cognitive decline.
4. May have anti-cancer properties: The antioxidants and other compounds found in eggplant may help prevent the growth of cancer cells, particularly in the case of colon cancer.

Overall, eggplant is a nutritious and delicious vegetable that can provide several health benefits when incorporated into a balanced diet.