A raw eggplant has slightly less than 6 g of total carbohydrates per 100 g, and an almost negligible 3 g of net carbs. Pickled eggplant contains a little more carbs, but it’s almost always under 10 g per 100 grams. To be safe, make sure to read labels when purchasing the pickled version.
Eggplants are rich in folate and antioxidants, especially the pickled version, but pickling also means more sodium, which is something to be careful about especially for people with high blood pressure. Extra sodium can also make you retain water and you might feel bloated.