Eggplants are a good source of folate, manganese, phosphorus, fiber, copper, magnesium, vitamin K, vitamin C and vitamin B6. One cup of cooked eggplant cubes contains 9.8 percent of the Daily Value of fiber and 6.6 percent of the Daily Value of copper.
Eggplant also has phenolic antioxidant. Its skin contains a phytonutrient called nasunin, which is another antioxidant that may help to prevent damage to fats found in brain cells. Another health benefit of eggplant is that it may help with cardiovascular health. In the past, boiled eggplant leaves and roots had traditional uses, such as for throat tonics, skin conditions, asthma and coughs.