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Dried zucchini and eggplant stew Calories
Fiber-rich, vegetable-based traditional stew
In season: Summer · Autumn · Winter · Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Dried zucchini and eggplant stew (180 g) has 122 calories. That works out to 68 calories per 100 g. It contains 16 g of carbs, 3.2 g of protein, 5.6 g of fat and 6.1 g of fiber. Its 0.2 mg of Copper covers 18% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Dried zucchini and eggplant stew Nutrition Facts
Selected: 1 serving (medium) · 180 g
122
KCAL / 180G
Carbs
16g
· 6% DV
Protein
3.2g
· 6% DV
Fat
5.6g
· 7% 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 50% · Protein 10% · Fat 40%
Dried zucchini and eggplant stew nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 122 kcal | |
| Total fat | 5.6 g | 7% |
| Saturated fat | 0.76 g | 4% |
| Trans fat | 0 g | |
| Sodium | 378 mg | 16% |
| Total carbohydrate | 16 g | 6% |
| Fiber | 6.1 g | 22% |
| Protein | 3.2 g | 6% |
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 Dried zucchini and eggplant stew?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 122 kcal |
| 1 tablespoon (chopped) | 18 g | 12 kcal |
| 1 piece (whole) | 45 g | 31 kcal |
| 2 piece (double) | 90 g | 61 kcal |
| 100 g | 100 g | 68 kcal |
| ½ cup (half) | 100 g | 68 kcal |
| 1 serving (small) | 120 g | 82 kcal |
| 1 cup (whole) | 200 g | 136 kcal |
| 1 serving (large) | 260 g | 177 kcal |
Calculated from 68 calories per 100 g.
Frequently Asked Questions About Dried zucchini and eggplant stew
How do you make dried zucchini and eggplant stew?
Dried zucchini and eggplant stew is made by softening the dried vegetables, then simmering them with onion, tomato paste and water. Sauté the onion, stir in the paste, add rinsed vegetables and enough water, and cook gently until tender.
Do you need to soak dried zucchini and eggplant before making the stew?
Yes, rinse the dried zucchini and eggplant and soak them in warm water or briefly boil them before cooking the stew. This softens the pieces and removes surface dust; avoid boiling them until they are already falling apart.
What ingredients go into dried zucchini and eggplant stew?
The basic ingredients for dried zucchini and eggplant stew are dried zucchini, dried eggplant, onion, tomato paste, oil and water. Garlic, tomatoes, chickpeas or spices such as chili flakes are common additions, with recipes varying by household.
Why is my dried zucchini and eggplant stew still tough?
Dried zucchini and eggplant stew can stay tough if the vegetables were not softened beforehand or did not simmer long enough. Rinse and soak them first, then cook gently with enough liquid; add hot water if the pot begins to dry out.
Can you make dried zucchini and eggplant stew with meat?
Yes, dried zucchini and eggplant stew can be made with meat or prepared without it. Add small pieces of meat to the onion base and cook them before adding the softened vegetables, so they have time to become tender.
What should you serve with dried zucchini and eggplant stew?
Dried zucchini and eggplant stew goes well with rice, bulgur or crusty bread. A spoonful of yogurt or a crisp salad makes a familiar accompaniment, while a lemon-dressed salad keeps the meal entirely plant-based.
How is dried zucchini and eggplant stew different from stuffed dried vegetables?
In dried zucchini and eggplant stew, the vegetables are cooked as pieces in a pot; stuffed dried vegetables are filled with a rice or meat mixture before cooking. The stew skips the individual filling step and is served as a one-pot dish.
Can you cook dried zucchini and eggplant stew in a pressure cooker?
Yes, you can cook dried zucchini and eggplant stew in a pressure cooker. Use softened vegetables and enough liquid, and check the texture once the pressure has released so the pieces do not become mushy.
How long does dried zucchini and eggplant stew keep in the fridge?
Dried zucchini and eggplant stew keeps in a covered container in the refrigerator for about three days. Refrigerate it promptly, reheat only the portion you plan to eat, and discard it if its smell or appearance has changed.
Can you freeze dried zucchini and eggplant stew?
Yes, dried zucchini and eggplant stew freezes well enough for later meals. Cool it completely, portion it into airtight containers and freeze; the vegetables may be softer after thawing and reheating.
Dried zucchini and eggplant stew Vitamins & Minerals
Vitamins
B6
0.2mg · 12% DV
Vitamin E
1.62mg · 11% DV
Vitamin K
12.24µg · 10% DV
Folate
34.2µg · 9% DV
Minerals
Copper
0.16mg · 18% DV
Sodium
378mg · 16% DV
Manganese
0.32mg · 14% DV
Potassium ⭐
432mg · 13% DV
Dried zucchini and eggplant stew Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Dried zucchini and eggplant stew
To burn the 122 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 Dried zucchini and eggplant stew?
Dried zucchini and eggplant stew is a traditional home-style dish made by simmering dried zucchini and eggplant, often with onion and tomato or tomato paste. Drying preserves a seasonal harvest, and the vegetables are usually soaked until pliable before cooking. Recipes vary from household to household, with olive oil and simple pantry seasonings lending depth to the sauce.
The vegetables turn tender and absorb the savoury, gently sweet tomato flavours. In Turkey, the stew is served warm, often with bread or rice; a spoonful of yoghurt is another common accompaniment. It is a vegetable-led, fibre-rich option rather than a protein-focused main. Use a moderate amount of oil for a lighter version, or serve it alongside beans or lentils for a more substantial meal.
How Nutritious Is Dried zucchini and eggplant stew?
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 Dried zucchini and eggplant stew 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 Dried zucchini and eggplant stew Contain Allergens?
No known major allergens
Which Diets Is Dried zucchini and eggplant stew 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
Dried zucchini and eggplant stew Fat Profile
SATURATED
0.76g
MONOUNSATURATED
2.79g
POLYUNSATURATED
0.81g
Omega 6:3 ratio 15.2:1
Above the ideal 4:1 (15.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.