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Eggplant and mushroom topping Calories
Eggplant and mushrooms sautéed with a modest amount of oil; calories and sodium vary with added oil and salt.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Eggplant and mushroom topping (150 g) has 114 calories. That works out to 76 calories per 100 g. It contains 10.8 g of carbs, 3.2 g of protein, 7.5 g of fat and 4.2 g of fiber. Its 0.3 mg of B2 covers 21% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Eggplant and mushroom topping Nutrition Facts
Selected: 1 serving (medium) · 150 g
114
KCAL / 150G
Carbs
10.8g
· 4% DV
Protein
3.2g
· 6% DV
Fat
7.5g
· 10% DV
Fiber
4.2g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 35% · Protein 10% · Fat 55%
Eggplant and mushroom topping nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 114 kcal | |
| Total fat | 7.5 g | 10% |
| Saturated fat | 1.05 g | 5% |
| Trans fat | 0 g | |
| Sodium | 270 mg | 12% |
| Total carbohydrate | 10.8 g | 4% |
| Fiber | 4.2 g | 15% |
| 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 Eggplant and mushroom topping?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 114 kcal |
| 1 tablespoon (small) | 15 g | 11 kcal |
| 2 tablespoon (medium) | 30 g | 23 kcal |
| 1 piece (small) | 60 g | 46 kcal |
| ½ cup (small) | 80 g | 61 kcal |
| 100 g | 100 g | 76 kcal |
| 1 serving (small) | 100 g | 76 kcal |
| 1 cup (medium) | 160 g | 122 kcal |
| 1 serving (large) | 220 g | 167 kcal |
Calculated from 76 calories per 100 g.
Frequently Asked Questions About Eggplant and mushroom topping
How do you make eggplant and mushroom topping?
Eggplant and mushroom topping is made by sautéing chopped eggplant and mushrooms in a little oil until tender. Cook the eggplant first, then add the mushrooms and let their released moisture evaporate before seasoning.
What ingredients go in eggplant and mushroom topping?
Eggplant and mushrooms are the main ingredients in eggplant and mushroom topping, usually cooked with oil, salt, and seasoning. Onion, garlic, tomato, or bell pepper are common additions, but they are optional rather than essential.
Should you peel the eggplant for eggplant and mushroom topping?
No, peeling the eggplant is not necessary for eggplant and mushroom topping. The skin helps the pieces hold their shape as they cook; peel it if it is especially tough, or peel it in alternating strips for a softer bite.
How do you stop eggplant and mushroom topping from getting watery?
Cook eggplant and mushroom topping in a wide, hot pan without crowding it. Pat the mushrooms dry after cleaning, and sauté them in batches if needed; overcrowding traps steam and leaves excess liquid in the pan.
How can you keep eggplant from soaking up oil in eggplant and mushroom topping?
Use a nonstick pan and add oil gradually when making eggplant and mushroom topping. The eggplant may soften more slowly, but it does not need to be saturated with oil; roasting the pieces first is another low-oil option.
What do you serve with eggplant and mushroom topping?
Eggplant and mushroom topping goes well with rice, grains, or crusty bread. It can also be spooned over toast or served alongside a main dish; fresh herbs or a squeeze of lemon add a bright finish.
Can you make eggplant and mushroom topping ahead of time?
Yes, eggplant and mushroom topping can be made ahead and reheated before serving. Cook it until the mushrooms have released their liquid, cool it promptly, and reheat only the portion you plan to eat for the best texture.
How long does eggplant and mushroom topping last in the fridge?
Eggplant and mushroom topping keeps for about 3–4 days in a covered container in the refrigerator. Let it cool promptly after cooking, and reheat leftovers thoroughly rather than leaving the dish at room temperature.
Can you freeze eggplant and mushroom topping?
Yes, eggplant and mushroom topping can be frozen, though the vegetables may soften after thawing. Cool it completely, portion it into airtight containers, and thaw it in the refrigerator before reheating.
Which mushrooms are best for eggplant and mushroom topping?
Cremini or white button mushrooms both work well in eggplant and mushroom topping because they are easy to find and sauté evenly. Oyster mushrooms are another option; tear or cut larger pieces so they cook at a similar rate.
Eggplant and mushroom topping Vitamins & Minerals
Vitamins
B2
0.27mg · 21% DV
Biotin
4.5µg · 15% DV
B5
0.63mg · 13% DV
Vitamin E
1.65mg · 11% DV
Minerals
Copper
0.14mg · 16% DV
Potassium ⭐
465mg · 14% DV
Sodium
270mg · 12% DV
Manganese
0.27mg · 12% DV
Eggplant and mushroom topping Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Eggplant and mushroom topping
To burn the 114 calories in 1 serving (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 Eggplant and mushroom topping?
Eggplant and mushroom topping is a simple pan-cooked mixture of eggplant and mushrooms, usually softened with a little oil. It can be seasoned with onion, tomato or herbs, and served as a topping or side rather than as a fixed traditional recipe.
The eggplant turns tender and mild, while mushrooms bring a deeper, earthy flavour. Use it over toast, grains or pasta, or serve it alongside a main dish; in Turkey, similar sautéed vegetables are also commonly served as part of a home-cooked meal. It provides 2.8 g of fibre per 100 g, while calories can rise with extra oil. For a lighter version, use a non-stick pan and add only enough oil to coat the vegetables.
How Nutritious Is Eggplant and mushroom topping?
Nutrient density
Medium
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 Eggplant and mushroom topping 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 Eggplant and mushroom topping Contain Allergens?
No known major allergens
Which Diets Is Eggplant and mushroom topping 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
Eggplant and mushroom topping Fat Profile
SATURATED
1.05g
MONOUNSATURATED
4.8g
POLYUNSATURATED
0.98g
Omega 6:3 ratio 13.8:1
Above the ideal 4:1 (13.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.