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Low-calorie, fiber-rich vegetable
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
4 piece (mini) of Baby eggplant (120 g) has 30 calories. That works out to 25 calories per 100 g. It contains 7.1 g of carbs, 1.2 g of protein, 0.2 g of fat and 3.6 g of fiber. Its 0.3 mg of Manganese covers 12% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 4 piece (mini) · 120 g
30
KCAL / 120G
Carbs
7.1g
· 3% DV
Protein
1.2g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
3.6g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 81% · Protein 14% · Fat 5%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 30 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.04 g | 0% |
| Trans fat | 0 g | |
| Sodium | 2.4 mg | 0% |
| Total carbohydrate | 7.1 g | 3% |
| Fiber | 3.6 g | 13% |
| Protein | 1.2 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 4 piece (mini) | 120 g | 30 kcal |
| 1 piece (mini) | 25 g | 6 kcal |
| 2 piece (mini) | 60 g | 15 kcal |
| 1 cup (diced) | 80 g | 20 kcal |
| 100 g | 100 g | 25 kcal |
| 1 cup (chopped) | 100 g | 25 kcal |
| 1 serving (medium) | 150 g | 38 kcal |
| 6 piece (mini) | 180 g | 45 kcal |
| 1 serving (large) | 250 g | 63 kcal |
Calculated from 25 calories per 100 g.
Baby eggplant is a small-sized eggplant, and the name can refer to naturally small varieties or immature fruit. Its compact size makes it convenient to cook whole, while flavor and skin thickness vary by variety.
You can roast, grill, sauté, or braise baby eggplant, either whole or halved. Prick whole eggplants before roasting so steam can escape, and cook until the flesh is tender when pierced with a fork.
No, you usually do not need to peel baby eggplant. The skin softens during cooking and helps the small fruit hold its shape; peel it only if the skin is unusually tough or a recipe calls for it.
Choose baby eggplant with smooth, glossy skin, a firm feel, and a fresh-looking green cap. Avoid fruit with wrinkles, soft spots, or damaged skin, which can signal that it is old or bruised.
Baby eggplant is not usually very bitter, especially when fresh and young. If yours tastes bitter, salting the cut surfaces briefly and patting them dry before cooking can help; older, larger fruit may have stronger bitterness.
Store baby eggplant unwashed in a loosely closed bag or ventilated container in the refrigerator’s crisper drawer. Wash it just before cooking, since trapped moisture can encourage spoilage and damage the skin.
Yes, you can roast baby eggplant whole after washing and drying it. Prick each one with a fork, then roast until the skin is blistered and the inside is soft; smaller eggplants cook faster than large ones.
Yes, but frozen baby eggplant becomes softer after thawing, so it works best in cooked dishes such as stews, soups, and sauces. Blanch or roast it first, cool it completely, and pack it airtight before freezing.
Yes, baby eggplant can replace regular eggplant in most cooked recipes, but you may need more individual fruits to make up the same amount. Because it is small, it can cook faster and is especially handy for stuffing or roasting whole.
Baby eggplant is generally eaten cooked rather than raw. Raw flesh can be firm and bitter, while cooking softens its texture and brings out a milder, richer flavor; wash it before preparing it.
Vitamins
B5
0.34mg · 7% DV
Folate
26.4µg · 7% DV
B6
0.1mg · 6% DV
B3
0.78mg · 5% DV
Minerals
Manganese
0.28mg · 12% DV
Copper
0.1mg · 11% DV
Potassium ⭐
275mg · 8% DV
Phosphorus
29mg · 4% DV
Sodium
2.4mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 30 calories in 4 piece (mini) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Baby eggplant is the small, tender form of the familiar aubergine, used whole or halved depending on its size. It is especially popular in Mediterranean and Asian cooking, where it may be roasted, grilled, braised or stuffed. In Turkey, small aubergines are often hollowed out and filled with rice or minced meat, then slowly cooked in a pot or baked.
The flesh becomes soft and almost creamy, with a mild, savoury flavour that takes well to tomato, garlic and olive oil. Serve it warm as a main dish or side, or pair it with grains and a cooling yoghurt sauce. It is a low-calorie vegetable with useful fibre: 100 g provides 3 g. For a lighter preparation, roast or braise it with a modest amount of oil rather than frying.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.