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Fried Eggplant, Peppers and Potatoes Calories
Oil-fried mixed vegetables
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Fried Eggplant, Peppers and Potatoes (180 g) has 295 calories. That works out to 164 calories per 100 g. It contains 32.8 g of carbs, 3.8 g of protein, 16.9 g of fat and 6.1 g of fiber. Its 49.5 mg of Vitamin C covers 55% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Fried Eggplant, Peppers and Potatoes Nutrition Facts
Selected: 1 serving (medium) · 180 g
295
KCAL / 180G
Carbs
32.8g
· 12% DV
Protein
3.8g
· 8% DV
Fat
16.9g
· 22% 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 44% · Protein 5% · Fat 51%
Fried Eggplant, Peppers and Potatoes nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 295 kcal | |
| Total fat | 16.9 g | 22% |
| Saturated fat | 2.07 g | 10% |
| Trans fat | 0.05 g | |
| Sodium | 342 mg | 15% |
| Total carbohydrate | 32.8 g | 12% |
| Fiber | 6.1 g | 22% |
| 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 Fried Eggplant, Peppers and Potatoes?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 295 kcal |
| 1 tablespoon (small) | 20 g | 33 kcal |
| 100 g | 100 g | 164 kcal |
| 1 cup (small) | 120 g | 197 kcal |
| 1 cup (medium) | 180 g | 295 kcal |
| 1 serving (large) | 250 g | 410 kcal |
| 1 serving (extra large) | 350 g | 574 kcal |
| 1 pack (large) | 500 g | 820 kcal |
Calculated from 164 calories per 100 g.
Frequently Asked Questions About Fried Eggplant, Peppers and Potatoes
How do you make fried eggplant, peppers and potatoes?
To make fried eggplant, peppers and potatoes, cut the vegetables into even pieces, pat them dry, and fry each kind separately in hot oil. They cook at different speeds, so combine them only after draining; season and serve while warm.
What vegetables go into fried eggplant, peppers and potatoes?
Fried eggplant, peppers and potatoes uses those three vegetables: eggplant, peppers, and potatoes. Bell peppers or long frying peppers both work. Some versions are served with tomato sauce or garlic yogurt, but those are accompaniments rather than essential ingredients.
Should you fry the eggplant, peppers and potatoes separately?
Yes, fry the eggplant, peppers and potatoes separately for the best texture. Potatoes need longer than peppers, while eggplant absorbs oil readily; separate batches let you remove each vegetable as soon as it is cooked instead of overcooking the others.
How do you stop eggplant from absorbing too much oil in fried eggplant, peppers and potatoes?
For fried eggplant, peppers and potatoes, dry the eggplant pieces and add them only once the oil is hot. Fry in uncrowded batches; a crowded pan cools the oil and can leave the eggplant greasy. Drain the pieces after frying.
How do you keep fried eggplant, peppers and potatoes crispy?
Keep fried eggplant, peppers and potatoes crisp by drying the vegetables well and frying them in small batches. Drain them on a rack or paper towel without piling them up, and add salt just before serving so it does not draw out moisture.
What do you serve with fried eggplant, peppers and potatoes?
Fried eggplant, peppers and potatoes go well with garlic yogurt, a tomato-based sauce, or grilled meat. Serve any sauce on the side rather than mixing it in ahead of time; the vegetables stay less soggy and guests can choose their preferred pairing.
Can you make fried eggplant, peppers and potatoes in an air fryer or oven?
Yes, you can make fried eggplant, peppers and potatoes in an air fryer or oven with less oil. Toss the vegetables lightly with oil, spread them in a single layer, and turn them during cooking; they may be less tender than the deep-fried version.
How long do fried eggplant, peppers and potatoes last in the fridge?
Fried eggplant, peppers and potatoes keep for about 3–4 days in a covered container in the refrigerator. Refrigerate leftovers promptly and store any yogurt or sauce separately, since mixing it in makes the vegetables soften faster.
What is the best way to reheat fried eggplant, peppers and potatoes?
Reheat fried eggplant, peppers and potatoes in a skillet or oven to help them regain some texture. Spread them out and heat until warm; a microwave is convenient but tends to make the fried vegetables softer rather than crisp.
Are fried eggplant, peppers and potatoes healthy?
Fried eggplant, peppers and potatoes provide vegetables, but frying adds oil and makes the dish richer than roasting the same ingredients. For a lighter version, roast or air-fry the vegetables and serve them with a protein-rich side.
Fried Eggplant, Peppers and Potatoes Vitamins & Minerals
Vitamins
Vitamin C
49.5mg · 55% DV
B6
0.52mg · 31% DV
Vitamin E
2.52mg · 17% DV
B3
2.25mg · 14% DV
Minerals
Copper
0.23mg · 26% DV
Potassium ⭐
648mg · 19% DV
Manganese
0.4mg · 17% DV
Sodium
342mg · 15% DV
Fried Eggplant, Peppers and Potatoes Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Fried Eggplant, Peppers and Potatoes
To burn the 295 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 Fried Eggplant, Peppers and Potatoes?
Fried Eggplant, Peppers and Potatoes is a Turkish home-style dish made by frying pieces of aubergine, peppers and potato, either together or separately before serving. The exact mix varies with the cook and the peppers available, but the three vegetables make a colourful, substantial combination.
The potatoes are tender inside with browned edges, the aubergine turns soft and silky, and the peppers bring a gentle sweetness. It works as a side dish or a simple vegetarian meal; serve it with plain yogurt, or alongside grilled foods and other shared dishes. Although it is vegetable-based, frying gives it a relatively energy-dense nutritional profile: it provides 164 calories per 100 g. For a lighter version, roast the vegetables with less oil.
How Nutritious Is Fried Eggplant, Peppers and Potatoes?
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, Peppers and Potatoes 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, Peppers and Potatoes Contain Allergens?
No known major allergens
Which Diets Is Fried Eggplant, Peppers and Potatoes 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, Peppers and Potatoes Fat Profile
SATURATED
2.07g
MONOUNSATURATED
7.47g
POLYUNSATURATED
5.13g
Omega 6:3 ratio 34.7:1
Above the ideal 4:1 (34.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.