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Baked Eggplant, Zucchini and Tomato Calories
Light vegetable dish with 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, Zucchini and Tomato (200 g) has 60 calories. That works out to 30 calories per 100 g. It contains 12.8 g of carbs, 2.4 g of protein, 0.6 g of fat and 4.6 g of fiber. Its 21 mg of Vitamin C covers 23% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Baked Eggplant, Zucchini and Tomato Nutrition Facts
Selected: 1 serving (medium) · 200 g
60
KCAL / 200G
Carbs
12.8g
· 5% DV
Protein
2.4g
· 5% DV
Fat
0.6g
· 1% DV
Fiber
4.6g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 77% · Protein 15% · Fat 8%
Baked Eggplant, Zucchini and Tomato nutrition facts table · 1 serving (medium) (200 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 60 kcal | |
| Total fat | 0.6 g | 1% |
| Saturated fat | 0.14 g | 1% |
| Trans fat | 0 g | |
| Sodium | 10 mg | 0% |
| Total carbohydrate | 12.8 g | 5% |
| Fiber | 4.6 g | 16% |
| Protein | 2.4 g | 5% |
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, Zucchini and Tomato?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 200 g | 60 kcal |
| 1 piece (half) | 90 g | 27 kcal |
| 100 g | 100 g | 30 kcal |
| 1 cup (diced) | 120 g | 36 kcal |
| 1 serving (small) | 150 g | 45 kcal |
| 1 piece (whole) | 180 g | 54 kcal |
| 1 serving (large) | 280 g | 84 kcal |
| 1 serving (extra large) | 350 g | 105 kcal |
Calculated from 30 calories per 100 g.
Frequently Asked Questions About Baked Eggplant, Zucchini and Tomato
How do you make baked eggplant, zucchini and tomato?
To make baked eggplant, zucchini and tomato, cut the vegetables into similar-sized pieces and toss them with olive oil, salt and your chosen seasonings. Spread them in a single layer and bake until tender and lightly browned.
How do you stop baked eggplant, zucchini and tomato from getting soggy?
For less soggy baked eggplant, zucchini and tomato, use a wide baking tray and leave space between the pieces. Avoid cutting the tomatoes too small, since they release juice, and roast in batches if the tray is crowded.
Should you salt eggplant for baked eggplant, zucchini and tomato?
You do not have to salt eggplant before making baked eggplant, zucchini and tomato. Salting can draw out moisture from particularly watery or bitter eggplant, but modern varieties usually roast well without this extra step.
Is baked eggplant, zucchini and tomato the same as ratatouille?
No, baked eggplant, zucchini and tomato is not necessarily ratatouille. Ratatouille is a specific French vegetable dish, commonly made with eggplant, zucchini, tomato, peppers and onion; a simple baked version may use fewer ingredients and a different cooking method.
What herbs go well in baked eggplant, zucchini and tomato?
Thyme, oregano and basil all work well in baked eggplant, zucchini and tomato. Garlic and black pepper add savory flavor, while fresh basil is best added near the end so its aroma stays bright.
Can you roast eggplant, zucchini and tomato together?
Yes, you can roast eggplant, zucchini and tomato together because they soften at a similar pace when cut into comparable pieces. If you prefer firmer zucchini, cut it slightly larger or add it partway through cooking.
What can you serve with baked eggplant, zucchini and tomato?
Baked eggplant, zucchini and tomato pairs well with crusty bread, rice, couscous or grilled fish. For a fuller vegetarian meal, serve it with lentils or beans; a spoonful of yogurt also complements the roasted vegetables.
How long does baked eggplant, zucchini and tomato keep in the fridge?
Baked eggplant, zucchini and tomato keeps for about three days in a sealed container in the refrigerator. Reheat it until steaming hot, or enjoy it cold as a filling for sandwiches or wraps.
Can you freeze baked eggplant, zucchini and tomato?
Yes, you can freeze baked eggplant, zucchini and tomato, although the zucchini and tomato may turn softer after thawing. Freeze it in meal-sized airtight portions and reheat thoroughly; the thawed vegetables work especially well in sauces or soups.
Can you make baked eggplant, zucchini and tomato ahead of time?
Yes, baked eggplant, zucchini and tomato can be cooked ahead and reheated before serving. For the best texture, you can also prepare and cut the vegetables in advance, then season and bake them shortly before the meal.
Baked Eggplant, Zucchini and Tomato Vitamins & Minerals
Vitamins
Vitamin C
21mg · 23% DV
B6
0.26mg · 15% DV
Folate
44µg · 11% DV
Vitamin K
11.6µg · 10% DV
Minerals
Copper
0.18mg · 20% DV
Potassium ⭐
486mg · 14% DV
Manganese
0.32mg · 14% DV
Phosphorus
62mg · 9% DV
Sodium
10mg · 0% DV
Baked Eggplant, Zucchini and Tomato Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Baked Eggplant, Zucchini and Tomato
To burn the 60 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, Zucchini and Tomato?
Baked eggplant, zucchini and tomato is a simple oven dish made by cooking sliced vegetables until tender, often with olive oil and herbs or spices. It fits the wider Mediterranean tradition of baking seasonal vegetables, though the exact seasoning varies from kitchen to kitchen.
Serve it warm or at room temperature as a side, or make it a light meal with bread, grains or a spoonful of yogurt. The eggplant turns soft and almost creamy, the zucchini stays mild, and tomato brings a juicy tang. It is a light dish with fibre and potassium, rather than a substantial source of protein. For a less oily result, use a measured drizzle of oil and let the vegetables roast until tender instead of adding extra.
How Nutritious Is Baked Eggplant, Zucchini and Tomato?
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, Zucchini and Tomato 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, Zucchini and Tomato Contain Allergens?
No known major allergens
Which Diets Is Baked Eggplant, Zucchini and Tomato 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, Zucchini and Tomato Fat Profile
SATURATED
0.14g
MONOUNSATURATED
0.06g
POLYUNSATURATED
0.22g
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.