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Fried eggplant and pepper Calories
Oil-fried eggplant and pepper dish; energy-dense with some fiber.
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Fried eggplant and pepper (150 g) has 218 calories. That works out to 145 calories per 100 g. It contains 13.4 g of carbs, 2.1 g of protein, 18.2 g of fat and 4.8 g of fiber. Its 42 mg of Vitamin C covers 47% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Fried eggplant and pepper Nutrition Facts
Selected: 1 serving (medium) · 150 g
218
KCAL / 150G
Carbs
13.4g
· 5% DV
Protein
2.1g
· 4% DV
Fat
18.2g
· 23% DV
Fiber
4.8g
· 17% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 24% · Protein 4% · Fat 72%
Fried eggplant and pepper nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 218 kcal | |
| Total fat | 18.2 g | 23% |
| Saturated fat | 2.55 g | 13% |
| Trans fat | 0.05 g | |
| Sodium | 9 mg | 0% |
| Total carbohydrate | 13.4 g | 5% |
| Fiber | 4.8 g | 17% |
| Protein | 2.1 g | 4% |
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 Fried eggplant and pepper?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 218 kcal |
| 1 tablespoon (small) | 18 g | 26 kcal |
| 3 tablespoon (medium) | 54 g | 78 kcal |
| 1 piece (small) | 90 g | 131 kcal |
| 100 g | 100 g | 145 kcal |
| 1 cup (medium) | 170 g | 247 kcal |
| 2 piece (double) | 180 g | 261 kcal |
| 1 serving (large) | 220 g | 319 kcal |
Calculated from 145 calories per 100 g.
Frequently Asked Questions About Fried eggplant and pepper
What is fried eggplant and pepper made of?
Fried eggplant and pepper is made from eggplant and peppers cooked in oil until tender and browned. It may be served plain or topped with tomato sauce, garlic yogurt, or herbs, depending on the cook. The basic version needs no batter or coating.
How do you keep fried eggplant and pepper from turning soggy?
To keep fried eggplant and pepper from turning soggy, dry the cut vegetables thoroughly and fry them in hot oil without crowding the pan. Let the pieces drain on a rack rather than piling them in a bowl, where trapped steam softens their browned surfaces.
Can you make fried eggplant and pepper in an air fryer?
Yes, fried eggplant and pepper can be made in an air fryer with much less oil. Toss the pieces lightly with oil, spread them in a single layer, and cook until browned and tender, shaking or turning them partway through. The result is less oily than traditional frying.
Do you need to salt eggplant before making fried eggplant and pepper?
No, salting eggplant is not essential before making fried eggplant and pepper. Modern eggplants are often mild, but salting can draw out moisture and may help with older or more bitter ones. Pat the pieces dry before frying so they brown instead of splattering.
What oil is best for frying eggplant and pepper?
A neutral oil with a high smoke point, such as canola or sunflower oil, works well for frying eggplant and pepper. It handles the heat without overpowering the vegetables’ flavor. Avoid letting the oil smoke, since overheated oil can taste harsh and cook unevenly.
Can you freeze fried eggplant and pepper?
Yes, you can freeze fried eggplant and pepper, but the thawed vegetables will usually be softer and less crisp. Cool them completely, freeze them in a sealed container, and reheat them in an oven or air fryer rather than microwaving if you want to restore some browning.
Can you eat the skin on fried eggplant and pepper?
Yes, the skin on fried eggplant and pepper is edible. It softens during frying and helps the eggplant pieces hold their shape. Leave it on for a firmer bite, or peel the eggplant in alternating strips if you prefer a more tender texture.
Where does fried eggplant and pepper come from?
Fried eggplant and pepper is a home-style dish found in Turkish and other Mediterranean and Middle Eastern cuisines, rather than a preparation with one agreed inventor. Recipes vary by region and household, especially in the choice of peppers and whether the vegetables are served with tomato or yogurt.
How do you reheat fried eggplant and pepper?
Reheat fried eggplant and pepper in a skillet or oven until hot throughout. A skillet can bring back some browning, while an oven is useful for warming a larger portion. Microwaving is quick, but it tends to soften the fried coating and vegetables.
Is fried eggplant and pepper healthy?
Fried eggplant and pepper provides vegetables and fiber, but frying adds oil and makes the dish more energy-dense than plain cooked vegetables. Pairing a moderate serving with other foods and using less oil at home can make it easier to fit into a balanced meal.
Fried eggplant and pepper Vitamins & Minerals
Vitamins
Vitamin C
42mg · 47% DV
Vitamin E
2.85mg · 19% DV
B6
0.21mg · 12% DV
Vitamin K
12µg · 10% DV
Minerals
Copper
0.12mg · 13% DV
Potassium ⭐
330mg · 10% DV
Manganese
0.21mg · 9% DV
Phosphorus
42mg · 6% DV
Sodium
9mg · 0% DV
Fried eggplant and pepper Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Fried eggplant and pepper
To burn the 218 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 Fried eggplant and pepper?
Fried eggplant and pepper is a familiar Turkish home-style dish made by frying pieces of eggplant with peppers, often the slender green variety. The eggplant turns tender and creamy inside, while the peppers become sweet, soft and lightly blistered. It is commonly served warm or at room temperature, sometimes with tomato sauce or yogurt, and is good with bread for scooping up the juices.
The vegetables provide some fibre, but they absorb oil during frying, making the dish energy-dense for a vegetable side. To keep it lighter, roast the vegetables with a little oil instead, or drain them well after frying. Serve it as part of a meze spread or alongside grains and other home-cooked dishes.
How Nutritious Is Fried eggplant and pepper?
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 Fried eggplant and pepper 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 Fried eggplant and pepper Contain Allergens?
No known major allergens
Which Diets Is Fried eggplant and pepper 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
Fried eggplant and pepper Fat Profile
SATURATED
2.55g
MONOUNSATURATED
9.15g
POLYUNSATURATED
4.5g
Omega 6:3 ratio 84:1
Above the ideal 4:1 (84:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.