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Boiled dried eggplant and peppers Calories
Fiber-rich, low-calorie vegetable dish
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Boiled dried eggplant and peppers (150 g) has 57 calories. That works out to 38 calories per 100 g. It contains 12.6 g of carbs, 2.3 g of protein, 0.5 g of fat and 5.7 g of fiber. Its 0.2 mg of Copper covers 20% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Boiled dried eggplant and peppers Nutrition Facts
Selected: 1 cup (medium) · 150 g
57
KCAL / 150G
Carbs
12.6g
· 5% DV
Protein
2.3g
· 5% DV
Fat
0.5g
· 1% 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 79% · Protein 14% · Fat 7%
Boiled dried eggplant and peppers nutrition facts table · 1 cup (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 57 kcal | |
| Total fat | 0.5 g | 1% |
| Saturated fat | 0.11 g | 1% |
| Trans fat | 0 g | |
| Sodium | 12 mg | 1% |
| Total carbohydrate | 12.6 g | 5% |
| Fiber | 5.7 g | 20% |
| Protein | 2.3 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 Boiled dried eggplant and peppers?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 150 g | 57 kcal |
| 1 piece (small) | 35 g | 13 kcal |
| ½ cup (small) | 75 g | 29 kcal |
| 100 g | 100 g | 38 kcal |
| 1 serving (small) | 120 g | 46 kcal |
| 1 serving (large) | 200 g | 76 kcal |
| 1.5 cup (large) | 225 g | 86 kcal |
Calculated from 38 calories per 100 g.
Frequently Asked Questions About Boiled dried eggplant and peppers
What are boiled dried eggplant and peppers?
Boiled dried eggplant and peppers are vegetables that have been dried and then simmered until pliable. In Turkish cooking, they are commonly prepared this way before being stuffed as dolma, rather than served as a standalone dish.
How do you prepare boiled dried eggplant and peppers for stuffing?
Drain boiled dried eggplant and peppers and let them cool enough to handle before filling them. Use a gentle touch, since fully rehydrated skins can tear; leave room for rice or another filling to expand during cooking.
How do you make dolma with boiled dried eggplant and peppers?
To make dolma, fill boiled dried eggplant and peppers loosely with a seasoned rice mixture, arrange them in a pot, and cook with a little tomato or pepper paste sauce. Keep the heat gentle so the vegetables soften without falling apart.
Why are dried eggplant and peppers boiled before making dolma?
Dried eggplant and peppers are boiled to rehydrate them and make them flexible enough to fill. Boiling also helps them cook through alongside the stuffing; taking them off the heat once pliable helps prevent tearing in the pot.
How can you tell when boiled dried eggplant and peppers are ready?
Boiled dried eggplant and peppers are ready when they bend easily and feel tender but still hold their shape. Check one of each, since peppers and eggplants can soften at different rates, and remove each as it reaches that texture.
Why do boiled dried eggplant and peppers taste bitter?
Boiled dried eggplant and peppers can taste bitter because of the original vegetables or how they were dried. Rinse them before boiling, and if the cooked vegetables still taste unpleasantly bitter, drain and rinse them rather than using the cooking water.
Should you keep the water from boiling dried eggplant and peppers?
Usually, it is better to discard the water used to boil dried eggplant and peppers, as it may carry grit or a strong dried-vegetable flavor. Use fresh water or a separately prepared sauce for dolma, unless you have tasted the liquid and like it.
How long do boiled dried eggplant and peppers keep in the fridge?
Boiled dried eggplant and peppers keep for a few days in the refrigerator when cooled promptly and stored in a covered container. Refrigerate them rather than leaving them at room temperature, and discard them if their smell or texture changes.
Can you freeze boiled dried eggplant and peppers?
Yes, boiled dried eggplant and peppers can be frozen. Drain and cool them first, then pack them in an airtight container. They may be softer after thawing, so they work best in dolma or cooked dishes rather than recipes that need firm vegetables.
What do you serve with boiled dried eggplant and peppers?
Boiled dried eggplant and peppers are often served after being stuffed and cooked as Turkish dolma. A bowl of plain yogurt, a fresh salad, or bread makes a simple accompaniment; if the filling is already rich, keep the sides light.
Boiled dried eggplant and peppers Vitamins & Minerals
Vitamins
B6
0.18mg · 11% DV
Vitamin C
7.8mg · 9% DV
Folate
27µg · 7% DV
B3
1.05mg · 7% DV
Minerals
Copper
0.18mg · 20% DV
Manganese
0.3mg · 13% DV
Potassium ⭐
383mg · 11% DV
Phosphorus
56mg · 8% DV
Sodium
12mg · 1% DV
Boiled dried eggplant and peppers Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Boiled dried eggplant and peppers
To burn the 57 calories in 1 cup (medium) (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 Boiled dried eggplant and peppers?
Boiled dried eggplant and peppers are made by simmering vegetables that have been dried for storage until tender. They are familiar in Turkish cooking, where dried eggplant and peppers are often kept for making stuffed vegetables; boiling softens them before they are filled or served on their own.
Drying concentrates their savoury flavour, while boiling gives the eggplant a soft texture and can leave the peppers a little firmer. Serve them simply with olive oil, garlic and lemon as a side or part of a mezze spread, or use them for dolma. With 3.8 g of fibre per 100 g, they make a light vegetable choice; pair them with beans or lentils for a more substantial meal.
How Nutritious Is Boiled dried eggplant and peppers?
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 Boiled dried eggplant and peppers 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 Boiled dried eggplant and peppers Contain Allergens?
No known major allergens
Which Diets Is Boiled dried eggplant and peppers 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
Boiled dried eggplant and peppers Fat Profile
SATURATED
0.11g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 8.5:1
Above the ideal 4:1 (8.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.