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Baked Eggplant with Beef and Red Pepper Calories
High-protein baked vegetable dish with vitamin C
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Baked Eggplant with Beef and Red Pepper (220 g) has 246 calories. That works out to 112 calories per 100 g. It contains 12.8 g of carbs, 20 g of protein, 13.4 g of fat and 5.7 g of fiber. Its 1.9 µg of B12 covers 78% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Baked Eggplant with Beef and Red Pepper Nutrition Facts
Selected: 1 serving (medium) · 220 g
246
KCAL / 220G
Carbs
12.8g
· 5% DV
Protein
20g
· 40% DV
Fat
13.4g
· 17% DV
Fiber
5.7g
· 20% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 20% · Protein 32% · Fat 48%
Baked Eggplant with Beef and Red Pepper nutrition facts table · 1 serving (medium) (220 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 246 kcal | |
| Total fat | 13.4 g | 17% |
| Saturated fat | 4.51 g | 23% |
| Trans fat | 0.26 g | |
| Sodium | 114 mg | 5% |
| Total carbohydrate | 12.8 g | 5% |
| Fiber | 5.7 g | 20% |
| Protein | 20 g | 40% |
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 with Beef and Red Pepper?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 220 g | 246 kcal |
| 1 tablespoon (diced) | 25 g | 28 kcal |
| 100 g | 100 g | 112 kcal |
| 1 cup (diced) | 160 g | 179 kcal |
| 1 serving (small) | 180 g | 202 kcal |
| 1 piece (half) | 250 g | 280 kcal |
| 1 serving (large) | 300 g | 336 kcal |
| 2 serving (double) | 440 g | 493 kcal |
| 1 piece (whole) | 500 g | 560 kcal |
Calculated from 112 calories per 100 g.
Frequently Asked Questions About Baked Eggplant with Beef and Red Pepper
How do you make Baked Eggplant with Beef and Red Pepper?
Baked Eggplant with Beef and Red Pepper is made by baking eggplant, beef, and red pepper together until the vegetables are tender and the meat is cooked through. Add tomatoes, garlic, and seasonings if you like. Made from basic ingredients at home, it is minimally processed.
What cut of beef works best in Baked Eggplant with Beef and Red Pepper?
Ground beef or small pieces of stewing beef both work in Baked Eggplant with Beef and Red Pepper. Ground beef cooks quickly and spreads through the vegetables; stewing beef gives a chunkier result but should be partially cooked first so it becomes tender in the oven.
Should you peel the eggplant for Baked Eggplant with Beef and Red Pepper?
No, you usually do not need to peel the eggplant for Baked Eggplant with Beef and Red Pepper. The skin helps the slices hold their shape as they bake. Peel strips off only if the eggplant skin is especially tough or you prefer a softer texture.
How do you keep Baked Eggplant with Beef and Red Pepper from getting watery?
To keep Baked Eggplant with Beef and Red Pepper from getting watery, dry the eggplant after washing and avoid crowding the baking dish. Eggplant and peppers release moisture as they cook, so bake uncovered near the end to let excess liquid evaporate.
Do you need to salt eggplant for Baked Eggplant with Beef and Red Pepper?
No, salting is optional for Baked Eggplant with Beef and Red Pepper because most modern eggplants are not notably bitter. If you do salt the slices, let them stand briefly, rinse off the surface salt, and pat them completely dry before baking.
What should you serve with Baked Eggplant with Beef and Red Pepper?
Baked Eggplant with Beef and Red Pepper goes well with rice, couscous, or crusty bread to soak up the juices. For a lighter plate, serve it with a green salad or plain yogurt; the latter also balances the sweetness of the roasted pepper.
Can you use ground beef in Baked Eggplant with Beef and Red Pepper?
Yes, ground beef is an easy choice for Baked Eggplant with Beef and Red Pepper. Brown it with onion before layering it with the eggplant and red pepper; this develops a savory flavor and helps prevent the meat from clumping in the baked dish.
Can Baked Eggplant with Beef and Red Pepper be made ahead?
Yes, you can assemble Baked Eggplant with Beef and Red Pepper ahead and keep it covered in the refrigerator before baking. For the best texture, add especially juicy vegetables close to cooking time, then bake the dish until the beef is fully cooked and the eggplant is tender.
Can you freeze Baked Eggplant with Beef and Red Pepper?
Yes, Baked Eggplant with Beef and Red Pepper can be frozen after cooking and cooling. Freeze it in meal-sized airtight portions; the eggplant may become softer after thawing, so reheat gently in the oven rather than expecting it to keep its original firm texture.
How long do leftovers of Baked Eggplant with Beef and Red Pepper keep?
Leftover Baked Eggplant with Beef and Red Pepper keeps for about three to four days in a covered container in the refrigerator. Reheat only the portion you plan to eat until it is steaming hot, and discard it if it has been left at room temperature for too long.
Baked Eggplant with Beef and Red Pepper Vitamins & Minerals
Vitamins
B12
1.87µg · 78% DV
Vitamin C
60.5mg · 67% DV
B3
7.26mg · 45% DV
B6
0.64mg · 38% DV
Minerals
Selenium
24µg · 44% DV
Copper
0.31mg · 34% DV
Zinc
3.63mg · 33% DV
Phosphorus
222mg · 32% DV
Potassium ⭐
645mg · 19% DV
Sodium
114mg · 5% DV
Baked Eggplant with Beef and Red Pepper Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Baked Eggplant with Beef and Red Pepper
To burn the 246 calories in 1 serving (medium) (220 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 with Beef and Red Pepper?
Baked Eggplant with Beef and Red Pepper is a Turkish-style home-cooked dish: eggplant is baked with beef and sweet red kapya pepper until the vegetables soften and the juices mingle. It is a practical way to make a hearty main course from familiar ingredients, with the pepper bringing gentle sweetness and the eggplant turning tender in the oven.
Serve it hot, often with rice, bread or a fresh salad; a spoonful of yoghurt also makes a cool contrast. Beef provides protein, while the vegetables contribute fibre, so it is more substantial than a vegetable-only bake. For a lighter plate, use a modest amount of cooking fat and pair it with salad rather than a large serving of rice.
How Nutritious Is Baked Eggplant with Beef and Red Pepper?
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 with Beef and Red Pepper 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 with Beef and Red Pepper Contain Allergens?
No known major allergens
Which Diets Is Baked Eggplant with Beef and Red Pepper Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Baked Eggplant with Beef and Red Pepper Fat Profile
SATURATED
4.51g
MONOUNSATURATED
5.9g
POLYUNSATURATED
1.25g
Omega 6:3 ratio 11.8:1
Above the ideal 4:1 (11.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.