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Bulgur with dried eggplant Calories
Fiber-rich traditional bulgur dish with dried eggplant
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Bulgur with dried eggplant (220 g) has 246 calories. That works out to 112 calories per 100 g. It contains 42.7 g of carbs, 6.8 g of protein, 6.2 g of fat and 9 g of fiber. Its 1.4 mg of Manganese covers 59% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Bulgur with dried eggplant Nutrition Facts
Selected: 1 serving (medium) · 220 g
246
KCAL / 220G
Carbs
42.7g
· 16% DV
Protein
6.8g
· 14% DV
Fat
6.2g
· 8% DV
Fiber
9g
· 32% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 67% · Protein 11% · Fat 22%
Bulgur with dried eggplant nutrition facts table · 1 serving (medium) (220 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 246 kcal | |
| Total fat | 6.2 g | 8% |
| Saturated fat | 0.84 g | 4% |
| Trans fat | 0 g | |
| Sodium | 396 mg | 17% |
| Total carbohydrate | 42.7 g | 16% |
| Fiber | 9 g | 32% |
| Protein | 6.8 g | 14% |
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 Bulgur with dried eggplant?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 220 g | 246 kcal |
| 1 tablespoon (shredded) | 18 g | 20 kcal |
| 100 g | 100 g | 112 kcal |
| 1 piece (small) | 140 g | 157 kcal |
| 1 cup (medium) | 180 g | 202 kcal |
| 1 piece (medium) | 220 g | 246 kcal |
| 1 serving (large) | 300 g | 336 kcal |
| 2 piece (double) | 440 g | 493 kcal |
Calculated from 112 calories per 100 g.
Frequently Asked Questions About Bulgur with dried eggplant
How do you make bulgur with dried eggplant?
Soak the dried eggplant until pliable, then drain it. Sauté onion, stir in tomato paste and bulgur, and add the eggplant with hot water or stock. Cover and simmer until the bulgur is tender and the liquid is absorbed.
Do you need to soak dried eggplant before making bulgur with dried eggplant?
Yes, soak dried eggplant before adding it to bulgur with dried eggplant so it softens and cooks evenly. Rinse it first, then use warm water until pliable; very tough pieces can be briefly simmered instead. Drain before cooking.
What kind of bulgur is best for bulgur with dried eggplant?
Medium or coarse bulgur is usually best for bulgur with dried eggplant because it holds its shape during simmering. Fine bulgur softens much faster and can turn mushy, so adjust the liquid and cooking time if using it.
Where does bulgur with dried eggplant come from?
Bulgur with dried eggplant is a home-style Turkish dish, drawing on two ingredients common in regional cooking: bulgur wheat and vegetables preserved by drying. Recipes vary by household, especially in the choice of pepper paste, spices, and added vegetables.
What is the difference between bulgur with dried eggplant and stuffed dried eggplant?
Bulgur with dried eggplant cooks chopped dried eggplant together with bulgur in one pot. Stuffed dried eggplant uses whole dried eggplant shells filled with a separate mixture, often rice or bulgur, and is cooked as individual pieces.
What can you serve with bulgur with dried eggplant?
Serve bulgur with dried eggplant with plain yogurt, a crisp salad, or pickles. These sides complement the savory, tomato-based flavors without competing with the dried eggplant; yogurt also adds a cool contrast to a spicier version.
Can you make bulgur with dried eggplant without tomato paste?
Yes, you can make bulgur with dried eggplant without tomato paste. Sauté onion in olive oil and season with pepper, cumin, or dried mint; use hot vegetable stock for flavor and add chopped tomato if you want a fresher, less concentrated taste.
Can bulgur with dried eggplant be made in a rice cooker?
Yes, bulgur with dried eggplant can be made in a rice cooker if the dried eggplant is softened first. Sauté the onion and paste separately for better flavor, then combine everything in the cooker and use its grain setting, checking for tenderness before serving.
How long does bulgur with dried eggplant keep in the fridge?
Bulgur with dried eggplant keeps for about three to four days in a covered container in the refrigerator. Refrigerate it promptly after cooking, and reheat only the portion you plan to eat until steaming hot.
Can you freeze bulgur with dried eggplant?
Yes, freeze bulgur with dried eggplant in meal-size airtight containers once it has cooled. The bulgur may soften after thawing, but the dish is still suitable for reheating; add a splash of water and heat until steaming.
Bulgur with dried eggplant Vitamins & Minerals
Vitamins
B3
3.08mg · 19% DV
B6
0.24mg · 14% DV
B1
0.15mg · 13% DV
Biotin
3.52µg · 12% DV
Minerals
Manganese
1.36mg · 59% DV
Copper
0.31mg · 34% DV
Phosphorus
172mg · 25% DV
Sodium
396mg · 17% DV
Potassium ⭐
363mg · 11% DV
Bulgur with dried eggplant Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Bulgur with dried eggplant
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 Bulgur with dried eggplant?
Bulgur with dried eggplant is a home-style Turkish dish made by simmering bulgur with dried eggplant, often along with onion, tomato paste and spices. Dried vegetables are a familiar part of winter cooking in many parts of Turkey, and the exact combination varies from kitchen to kitchen.
The eggplant brings a concentrated, slightly smoky flavour, while the bulgur cooks up tender and pleasantly grainy. Serve it warm as a simple main or side, with yoghurt or a crisp salad; it also reheats well for lunch the next day. Bulgur and eggplant give the dish a useful amount of fibre. For a lighter version, use a little less oil and build flavour with onion, herbs and spices.
How Nutritious Is Bulgur with dried 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 Bulgur with dried 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 Bulgur with dried eggplant Contain Allergens?
No known major allergens
Which Diets Is Bulgur with dried eggplant Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Bulgur with dried eggplant Fat Profile
SATURATED
0.84g
MONOUNSATURATED
2.31g
POLYUNSATURATED
1.8g
Omega 6:3 ratio 24.6:1
Above the ideal 4:1 (24.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.