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Fried eggplant and pepper
In season: Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Fried eggplant and pepper (120 g) has 174 calories. That works out to 145 calories per 100 g. It contains 11.4 g of carbs, 2 g of protein, 13.4 g of fat and 4.3 g of fiber. Its 21.6 mg of Vitamin C covers 24% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 100 g
145
KCAL / 100G
Carbs
9.5g
· 3% DV
Protein
1.7g
· 3% DV
Fat
11.2g
· 14% DV
Fiber
3.6g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 26% · Protein 5% · Fat 69%
Vitamins
Vitamin C
18mg · 20% DV
Vitamin K
14µg · 12% DV
Vitamin E
1.1mg · 7% DV
Vitamin A
45µg · 5% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
210mg · 6% DV
Magnesium
13mg · 3% DV
Phosphorus
22mg · 3% DV
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.
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 145 calories in 100 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.
NOVA 3
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.
No known major allergens
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
SATURATED
1.7g
MONOUNSATURATED
7.1g
POLYUNSATURATED
2g
Omega 6:3 ratio 56.7:1
Above the ideal 4:1 (56.7:1).
Eggplant has a porous, sponge-like structure that readily soaks up oil. Using slightly thicker slices, salting briefly, and frying in properly heated oil can help reduce oil absorption.
Drain it on paper towels right after frying to remove surface oil. A short rest in a hot oven can also help keep the outside from feeling overly oily.
Once cooled and stored in a sealed container, it is best eaten within 2 to 3 days. Do not leave it at room temperature for long periods.
Yes, but the texture usually becomes softer after thawing. Freeze it in portions and reheat in the oven or a pan for better texture than microwaving alone.
It pairs well with yogurt-based sauces, tomato dishes, grilled meats, or legumes. Adding a protein-rich side can make the meal more balanced and filling.
Because it is fried and relatively higher in fat, it may sit heavily for some people before intense exercise. It is often better tolerated as part of a later meal than right before training.
Yes, but fried foods can feel heavy late in the evening, especially for people prone to reflux or indigestion. A modest portion with lighter sides is usually easier to tolerate.
Lightly salting the eggplant before cooking and then patting it dry can help with bitterness. Choosing sweet peppers instead of hot or more pungent varieties also gives a milder flavor.
It is not automatically unhealthy, but frying increases the fat content compared with roasting or grilling. How often you eat it and what you serve it with matters more than labeling it simply good or bad.
People who are sensitive to fatty foods, reflux, or indigestion may tolerate it poorly. If it is prepared with a lot of salt, those watching their sodium intake should also be mindful.
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Nutrition data compiled from USDA FoodData Central and scientific sources.