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Baked Okra and Eggplant Calories
Fiber-rich antioxidant vegetable dish
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (chopped) of Baked Okra and Eggplant (150 g) has 83 calories. That works out to 55 calories per 100 g. It contains 13.7 g of carbs, 2.7 g of protein, 2.8 g of fat and 6.1 g of fiber. Its 28.5 µg of Vitamin K covers 24% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Baked Okra and Eggplant Nutrition Facts
Selected: 1 cup (chopped) · 150 g
83
KCAL / 150G
Carbs
13.7g
· 5% DV
Protein
2.7g
· 5% DV
Fat
2.8g
· 4% DV
Fiber
6.1g
· 22% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 12% · Fat 28%
Baked Okra and Eggplant nutrition facts table · 1 cup (chopped) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 83 kcal | |
| Total fat | 2.8 g | 4% |
| Saturated fat | 0.42 g | 2% |
| Trans fat | 0 g | |
| Sodium | 12 mg | 1% |
| Total carbohydrate | 13.7 g | 5% |
| Fiber | 6.1 g | 22% |
| Protein | 2.7 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 Cup of Chopped Baked Okra and Eggplant?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 150 g | 83 kcal |
| ½ cup (chopped) | 75 g | 41 kcal |
| 1 piece (small) | 90 g | 50 kcal |
| 100 g | 100 g | 55 kcal |
| 1 serving (medium) | 180 g | 99 kcal |
| 1 piece (large) | 220 g | 121 kcal |
| 1.5 cup (chopped) | 225 g | 124 kcal |
| 1 serving (large) | 280 g | 154 kcal |
Calculated from 55 calories per 100 g.
Frequently Asked Questions About Baked Okra and Eggplant
How do you make baked okra and eggplant?
Toss chopped eggplant and trimmed okra with olive oil, onion, garlic, tomatoes, and seasonings. Spread everything in a baking dish and roast until the eggplant is tender and the okra is cooked through.
Can you roast okra and eggplant together in baked okra and eggplant?
Yes, okra and eggplant can roast together because both soften well in the oven. Cut the eggplant into pieces similar in size, and spread the vegetables out so they roast rather than steam.
Why is the okra slimy in baked okra and eggplant?
Okra releases a naturally slippery substance when cut and exposed to moisture. Drying it thoroughly, avoiding excessive stirring, and adding an acidic ingredient such as tomato or lemon can help limit the texture.
Do you need to salt the eggplant for baked okra and eggplant?
No, salting the eggplant is not essential for baked okra and eggplant. Modern eggplant is usually not bitter; salting can still draw out moisture, but pat the pieces dry before roasting so they brown instead of steaming.
Can you use frozen okra in baked okra and eggplant?
Yes, frozen okra works in baked okra and eggplant. Add it without thawing to help keep it from becoming overly soft, and arrange it with the eggplant so the pieces have room to cook evenly.
Can you make baked okra and eggplant without tomatoes?
Yes, you can make baked okra and eggplant without tomatoes. Use olive oil, garlic, herbs, and a little lemon juice for flavor; the dish will be less saucy, so cover it if the vegetables begin to dry out.
How should you trim okra for baked okra and eggplant?
Cut away the stem tip without slicing into the seed-filled pod. Cutting too far down opens the okra and releases more of its sticky interior; wash it gently and dry it well before roasting.
What seasonings go well in baked okra and eggplant?
Garlic, black pepper, paprika, and dried oregano pair well with baked okra and eggplant. Tomato and olive oil give it a familiar Mediterranean flavor, while a squeeze of lemon added at the end brightens the vegetables.
What can you serve with baked okra and eggplant?
Serve baked okra and eggplant with rice, couscous, or crusty bread to make a more filling meal. A simple salad or a spoonful of yogurt alongside adds freshness and balances the roasted vegetables.
How do you store leftover baked okra and eggplant?
Refrigerate leftover baked okra and eggplant in a covered container once it has cooled. Reheat it until hot throughout; the vegetables may soften further, so gentle reheating helps preserve more of their texture.
Baked Okra and Eggplant Vitamins & Minerals
Vitamins
Vitamin K
28.5µg · 24% DV
Vitamin C
15.3mg · 17% DV
B6
0.29mg · 17% DV
B1
0.14mg · 12% DV
Minerals
Copper
0.21mg · 23% DV
Manganese
0.45mg · 20% DV
Potassium ⭐
486mg · 14% DV
Magnesium
47mg · 11% DV
Sodium
12mg · 1% DV
Baked Okra and Eggplant Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Baked Okra and Eggplant
To burn the 83 calories in 1 cup (chopped) (150 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 Okra and Eggplant?
Baked Okra and Eggplant is a home-style vegetable dish made by baking okra and eggplant together. In Turkish and eastern Mediterranean cooking, similar tray bakes often include tomatoes, onion and olive oil, though the exact ingredients vary from kitchen to kitchen.
The eggplant turns soft and creamy, while the okra stays tender and may have a gently slippery texture. Serve it warm or at room temperature, with bread or rice, as a light main or a side dish. It is mostly vegetables and provides fibre—4.1 g per 100 g. For a lighter tray, use olive oil sparingly and let ripe tomatoes add moisture and flavour.
How Nutritious Is Baked Okra and Eggplant?
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 Okra and Eggplant 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 Okra and Eggplant Contain Allergens?
No known major allergens
Which Diets Is Baked Okra and Eggplant 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 Okra and Eggplant Fat Profile
SATURATED
0.42g
MONOUNSATURATED
1.76g
POLYUNSATURATED
0.48g
Omega 6:3 ratio 8.4:1
Above the ideal 4:1 (8.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.