The aubergine has a rich, meaty interior that takes on a creamy texture during cooking, making it a robust substitute for meat. Rich in antioxidants such as vitamins A and C, it protects cells from damage. In addition, it has natural polyphenols that may improve sugar processing in cells, which is particularly beneficial for those with diabetes.

Aubergine, along with other vegetables in the solanaceae family, contains solanine, a chemical that some link to inflammation and conditions such as arthritis.