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Baked eggplant and potato dish Calories
Source of fiber and potassium
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Baked eggplant and potato dish (200 g) has 148 calories. That works out to 74 calories per 100 g. It contains 21.6 g of carbs, 3 g of protein, 6.2 g of fat and 5.6 g of fiber. Its 0.2 mg of Copper covers 24% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Baked eggplant and potato dish Nutrition Facts
Selected: 1 serving (medium) · 200 g
148
KCAL / 200G
Carbs
21.6g
· 8% DV
Protein
3g
· 6% DV
Fat
6.2g
· 8% DV
Fiber
5.6g
· 20% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 56% · Protein 8% · Fat 36%
Baked eggplant and potato dish nutrition facts table · 1 serving (medium) (200 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 148 kcal | |
| Total fat | 6.2 g | 8% |
| Saturated fat | 0.86 g | 4% |
| Trans fat | 0 g | |
| Sodium | 270 mg | 12% |
| Total carbohydrate | 21.6 g | 8% |
| Fiber | 5.6 g | 20% |
| Protein | 3 g | 6% |
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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How Many Calories in 1 Serving of Baked eggplant and potato dish?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 200 g | 148 kcal |
| 1 piece (small) | 90 g | 67 kcal |
| 100 g | 100 g | 74 kcal |
| 1 cup (small) | 150 g | 111 kcal |
| 1 piece (medium) | 180 g | 133 kcal |
| 1 cup (large) | 240 g | 178 kcal |
| 1 serving (large) | 300 g | 222 kcal |
| 1 piece (large) | 300 g | 222 kcal |
| 1 serving (extra large) | 400 g | 296 kcal |
Calculated from 74 calories per 100 g.
Frequently Asked Questions About Baked eggplant and potato dish
How do you make baked eggplant and potato dish?
Baked eggplant and potato dish is made by tossing chopped eggplant and potatoes with onion, tomato, olive oil and seasonings, then baking until tender. Cut the vegetables evenly, spread them in a shallow dish, and uncover toward the end so excess liquid can evaporate.
Do you need to peel eggplant for baked eggplant and potato dish?
No, peeling eggplant for baked eggplant and potato dish is optional. The skin helps the pieces hold their shape as they bake. If you find it tough, peel alternating strips rather than removing all the skin.
Should you parboil potatoes for baked eggplant and potato dish?
Usually, no: potatoes can cook in the oven with the eggplant if you cut them into smaller pieces. If you prefer larger chunks or your potatoes are especially firm, parboil them briefly first so they soften at the same pace as the eggplant.
Why does baked eggplant and potato dish turn watery?
Baked eggplant and potato dish can turn watery when the vegetables release moisture, the baking dish is crowded, or too much tomato is added. Spread the ingredients out and leave the dish uncovered near the end of baking to help the liquid reduce.
Can you make baked eggplant and potato dish ahead of time?
Yes, you can assemble baked eggplant and potato dish ahead and refrigerate it before baking. Keep the unbaked dish covered, then bake it until the potatoes are tender; allow extra time if it goes into the oven cold.
Can you add chickpeas to baked eggplant and potato dish?
Yes, chickpeas work well in baked eggplant and potato dish and make it more filling. Use cooked or canned, drained chickpeas and stir them in before baking; adding them too early is fine, but they may become softer as the dish cooks.
What should you serve with baked eggplant and potato dish?
Baked eggplant and potato dish pairs well with a crisp salad, bread, or rice. For a Turkish-style meal, serve it with bulgur pilaf; a spoonful of yogurt is another common accompaniment if you are not keeping the meal dairy-free.
Can you freeze baked eggplant and potato dish?
Yes, baked eggplant and potato dish can be frozen, though the potatoes may become softer and less firm after thawing. Cool it first, store it in an airtight freezer-safe container, and thaw it in the refrigerator before reheating thoroughly.
How do you reheat baked eggplant and potato dish without drying it out?
Reheat baked eggplant and potato dish covered in the oven or in a covered pan on the stove. Add a small splash of water or tomato sauce if it looks dry, and heat until the center is steaming.
Can you make baked eggplant and potato dish without tomato?
Yes, baked eggplant and potato dish can be made without tomato, but it may be less saucy. Add a little water or vegetable stock to help the vegetables cook, and keep the dish covered for part of the baking so they do not dry out.
Baked eggplant and potato dish Vitamins & Minerals
Vitamins
B6
0.36mg · 21% DV
Vitamin C
19mg · 21% DV
B1
0.14mg · 12% DV
B3
1.6mg · 10% DV
Minerals
Copper
0.22mg · 24% DV
Potassium ⭐
620mg · 18% DV
Manganese
0.32mg · 14% DV
Sodium
270mg · 12% DV
Baked eggplant and potato dish Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Baked eggplant and potato dish
To burn the 148 calories in 1 serving (medium) (200 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.
What is Baked eggplant and potato dish?
Baked eggplant and potato dish is a home-style tray bake of eggplant and potatoes, often cooked with tomatoes, onion, pepper and olive oil. The vegetables may be sliced or cut into chunks, and the exact seasoning and proportions vary from kitchen to kitchen.
As it bakes, the eggplant turns tender and moist while the potatoes soften and may brown lightly at the edges. In Turkey it is commonly served warm as part of a main meal, with bread, rice or yoghurt; elsewhere it also works as a straightforward vegetable side or meat-free centrepiece. It provides fibre and potassium, with most of its substance coming from vegetables. For a lighter version, use the oil sparingly and add a little water to the tray as it cooks.
How Nutritious Is Baked eggplant and potato dish?
Nutrient density
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.
Satiety score
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.
Is Baked eggplant and potato dish Processed?
NOVA 2
Minimally Processed
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.
Does Baked eggplant and potato dish Contain Allergens?
No known major allergens
Which Diets Is Baked eggplant and potato dish Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Baked eggplant and potato dish Fat Profile
SATURATED
0.86g
MONOUNSATURATED
4.1g
POLYUNSATURATED
0.72g
Omega 6:3 ratio 16.5:1
Above the ideal 4:1 (16.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.