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Boiled eggplant with cornmeal Calories
Low-calorie, fiber-containing eggplant dish with added cornmeal carbohydrates
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Boiled eggplant with cornmeal (180 g) has 88 calories. That works out to 49 calories per 100 g. It contains 18.4 g of carbs, 2.5 g of protein, 0.7 g of fat and 5.6 g of fiber. Its 0.1 mg of Copper covers 14% of the Daily Value. Its glycemic index is 38 (low), so it raises blood sugar slowly.
Boiled eggplant with cornmeal Nutrition Facts
Selected: 1 serving (medium) · 180 g
88
KCAL / 180G
Carbs
18.4g
· 7% DV
Protein
2.5g
· 5% DV
Fat
0.7g
· 1% 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 82% · Protein 11% · Fat 7%
Boiled eggplant with cornmeal nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 88 kcal | |
| Total fat | 0.7 g | 1% |
| Saturated fat | 0.14 g | 1% |
| Trans fat | 0 g | |
| Sodium | 7.2 mg | 0% |
| Total carbohydrate | 18.4 g | 7% |
| Fiber | 5.6 g | 20% |
| Protein | 2.5 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 Boiled eggplant with cornmeal?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 88 kcal |
| 1 tablespoon (grated) | 18 g | 9 kcal |
| 1 piece (half) | 90 g | 44 kcal |
| 100 g | 100 g | 49 kcal |
| 1 serving (small) | 120 g | 59 kcal |
| 1 cup (diced) | 140 g | 69 kcal |
| 1 piece (whole) | 180 g | 88 kcal |
| 1 serving (large) | 260 g | 127 kcal |
Calculated from 49 calories per 100 g.
Frequently Asked Questions About Boiled eggplant with cornmeal
How do you make boiled eggplant with cornmeal?
Boiled eggplant with cornmeal is made by boiling eggplant until tender, draining it well, and then coating or tossing it with cornmeal. Add the cornmeal gradually so it sticks evenly without turning the dish pasty.
Does boiled eggplant with cornmeal need to be fried?
No, boiled eggplant with cornmeal does not have to be fried. The eggplant is already cooked by boiling; you can serve it after coating, or briefly pan-cook it with a little oil for a more browned surface.
How do you stop boiled eggplant with cornmeal from getting mushy?
To keep boiled eggplant with cornmeal from getting mushy, stop boiling as soon as the eggplant is tender and drain it thoroughly. Handle the pieces gently and add cornmeal after excess water has drained away.
What kind of cornmeal is best for boiled eggplant with cornmeal?
Fine or medium-ground cornmeal works well for boiled eggplant with cornmeal. Fine meal gives a more even coating, while a coarser grind adds texture; add it in stages because damp eggplant can take up different amounts.
Can you eat the skin of boiled eggplant with cornmeal?
Yes, the skin of boiled eggplant with cornmeal is edible when the eggplant is cooked until tender. Leaving it on also helps the pieces hold their shape; peel it only if the skin is tough or you prefer a softer texture.
What can you serve with boiled eggplant with cornmeal?
Boiled eggplant with cornmeal pairs well with plain yogurt, a fresh salad, or other vegetable dishes. For a fuller meal, serve it alongside beans or lentils; a squeeze of lemon can brighten the mild eggplant and cornmeal flavors.
Can you prepare boiled eggplant with cornmeal ahead of time?
Yes, you can boil the eggplant ahead, but coat it with cornmeal closer to serving for a better texture. Store the cooked, drained eggplant covered in the refrigerator, then finish it in a pan or serve it after reheating.
Can boiled eggplant with cornmeal be frozen?
Boiled eggplant with cornmeal can be frozen, but thawed eggplant is often softer and more watery. Freeze it in airtight portions, thaw it in the refrigerator, and reheat it in a pan to help some moisture evaporate.
Where does boiled eggplant with cornmeal come from?
Boiled eggplant with cornmeal fits home-style cooking in regions where cornmeal is a familiar staple, including parts of Turkey’s Black Sea region. Recipes vary, so there is not one fixed version with a single set of seasonings or finishing method.
What seasonings go well in boiled eggplant with cornmeal?
Salt, black pepper, chili flakes, and garlic all work well in boiled eggplant with cornmeal. Fresh parsley or a little lemon adds freshness; season after draining so the flavors stay with the eggplant rather than going into the cooking water.
Boiled eggplant with cornmeal Vitamins & Minerals
Vitamins
B6
0.16mg · 9% DV
B3
1.26mg · 8% DV
Folate
30.6µg · 8% DV
B1
0.09mg · 8% DV
Minerals
Copper
0.13mg · 14% DV
Manganese
0.29mg · 13% DV
Potassium ⭐
324mg · 10% DV
Phosphorus
52mg · 7% DV
Sodium
7.2mg · 0% DV
Boiled eggplant with cornmeal Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Boiled eggplant with cornmeal
To burn the 88 calories in 1 serving (medium) (180 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 eggplant with cornmeal?
Boiled eggplant with cornmeal is a simple vegetable dish made by cooking eggplant until tender and combining it with cornmeal. The eggplant turns soft and mild, while the cornmeal adds body and a gentle, earthy flavour. The amount of seasoning and fat varies from one preparation to another.
Serve it warm or at room temperature as a side or a light meal; a crisp salad, bread or a spoonful of yogurt makes a good accompaniment. Eggplant contributes fibre, while cornmeal adds carbohydrates. At 49 calories per 100 g, it can suit a lighter meal; keep added oil modest if you want to maintain that quality.
How Nutritious Is Boiled eggplant with cornmeal?
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 eggplant with cornmeal 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 eggplant with cornmeal Contain Allergens?
No known major allergens
Which Diets Is Boiled eggplant with cornmeal Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Boiled eggplant with cornmeal Fat Profile
SATURATED
0.14g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.23g
Omega 6:3 ratio 11:1
Above the ideal 4:1 (11:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.