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Cornmeal-baked eggplant Calories
Fiber-rich baked vegetable dish
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Cornmeal-baked eggplant (180 g) has 140 calories. That works out to 78 calories per 100 g. It contains 27.4 g of carbs, 3.8 g of protein, 2.3 g of fat and 7.6 g of fiber. Its 0.3 mg of Copper covers 32% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Cornmeal-baked eggplant Nutrition Facts
Selected: 1 serving (medium) · 180 g
140
KCAL / 180G
Carbs
27.4g
· 10% DV
Protein
3.8g
· 8% DV
Fat
2.3g
· 3% DV
Fiber
7.6g
· 27% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 10% · Fat 15%
Cornmeal-baked eggplant nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 140 kcal | |
| Total fat | 2.3 g | 3% |
| Saturated fat | 0.32 g | 2% |
| Trans fat | 0 g | |
| Sodium | 14 mg | 1% |
| Total carbohydrate | 27.4 g | 10% |
| Fiber | 7.6 g | 27% |
| Protein | 3.8 g | 8% |
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 Cornmeal-baked eggplant?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 140 kcal |
| 1 piece (small) | 55 g | 43 kcal |
| 1 piece (medium) | 85 g | 66 kcal |
| 100 g | 100 g | 78 kcal |
| 1 piece (large) | 125 g | 98 kcal |
| 1 serving (small) | 130 g | 101 kcal |
| 1 cup (chopped) | 150 g | 117 kcal |
| 1 cup (diced) | 175 g | 137 kcal |
| 1 serving (large) | 260 g | 203 kcal |
Calculated from 78 calories per 100 g.
Frequently Asked Questions About Cornmeal-baked eggplant
How do you make cornmeal-baked eggplant?
To make cornmeal-baked eggplant, cut the eggplant into slices, pat them dry, coat lightly with oil, and press them into cornmeal. Arrange the pieces in a single layer on a lined tray and bake in a preheated oven until tender inside and browned outside.
How do you keep cornmeal-baked eggplant crispy?
For crispier cornmeal-baked eggplant, dry the slices well and leave space between them on the tray. Crowding traps steam and softens the coating. A preheated oven and turning the slices during baking help them brown more evenly.
Should you salt eggplant before making cornmeal-baked eggplant?
No, salting eggplant first is not essential for cornmeal-baked eggplant. If the eggplant is especially large or watery, salt the slices briefly and blot away the moisture before coating; dry surfaces help the cornmeal adhere and reduce excess moisture in the oven.
What kind of cornmeal works best for cornmeal-baked eggplant?
Fine or medium-grind cornmeal works well for cornmeal-baked eggplant. Fine cornmeal makes a more even coating, while a coarser grind gives a more noticeable crunch. Lightly oil the slices first so the meal sticks rather than falling off.
Do you peel eggplant for cornmeal-baked eggplant?
No, you usually do not need to peel eggplant for cornmeal-baked eggplant. The skin helps the slices hold their shape while baking. Peel it if the eggplant is unusually large or has tough skin; fresh, smaller eggplants are generally fine unpeeled.
Why does cornmeal-baked eggplant turn soggy?
Cornmeal-baked eggplant can turn soggy if the slices are wet, packed too closely, or baked before the oven is hot. Pat the eggplant dry, arrange it in one layer, and turn the slices so both sides have a chance to brown.
Can you make cornmeal-baked eggplant in an air fryer?
Yes, cornmeal-baked eggplant can be cooked in an air fryer. Arrange the coated slices in a single layer without stacking, and cook until browned and tender, turning them partway through; work in batches if the basket is crowded.
What should you serve with cornmeal-baked eggplant?
Serve cornmeal-baked eggplant with a fresh salad, grains, or a dipping sauce. Garlic yogurt is a popular pairing, while tahini-lemon sauce works well for a plant-based meal; add the sauce just before eating to keep the coating crisp.
How do you reheat leftover cornmeal-baked eggplant?
Reheat cornmeal-baked eggplant in the oven or air fryer to bring back some crispness. Spread the leftovers in a single layer and warm until heated through; microwaving is quicker but tends to soften the cornmeal coating.
Can you freeze cornmeal-baked eggplant?
Yes, you can freeze cornmeal-baked eggplant, though the coating may soften after thawing. Cool the slices completely, freeze them in a single layer, then transfer them to a sealed container; reheat straight from frozen in the oven for better texture.
Cornmeal-baked eggplant Vitamins & Minerals
Vitamins
B6
0.25mg · 15% DV
B1
0.16mg · 13% DV
Folate
48.6µg · 12% DV
B5
0.54mg · 11% DV
Minerals
Copper
0.29mg · 32% DV
Manganese
0.5mg · 22% DV
Potassium ⭐
513mg · 15% DV
Phosphorus
94mg · 13% DV
Sodium
14mg · 1% DV
Cornmeal-baked eggplant Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Cornmeal-baked eggplant
To burn the 140 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 Cornmeal-baked eggplant?
Cornmeal-baked eggplant is a simple Turkish-style preparation: slices of eggplant are coated in cornmeal and baked until the outside is lightly crisp and the centre turns tender. It works as a vegetable side or a casual main, served warm or at room temperature. In Turkey, it can accompany a home-cooked meal with yoghurt or salad; elsewhere, it also fits easily alongside grilled vegetables, beans or a grain dish.
Eggplant brings fibre and a substantial texture without making the dish heavy; it provides 4.2 g of fibre per 100 g. For a lighter result, use just enough oil to help the coating brown, and arrange the slices in a single layer so they bake rather than steam.
How Nutritious Is Cornmeal-baked 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 Cornmeal-baked 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 Cornmeal-baked eggplant Contain Allergens?
No known major allergens
Which Diets Is Cornmeal-baked eggplant 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
Cornmeal-baked eggplant Fat Profile
SATURATED
0.32g
MONOUNSATURATED
0.88g
POLYUNSATURATED
0.68g
Omega 6:3 ratio 15.8:1
Above the ideal 4:1 (15.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.