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Fried eggplant, potato and pepper stew Calories
Fiber-rich vegetable dish
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Fried eggplant, potato and pepper stew (200 g) has 276 calories. That works out to 138 calories per 100 g. It contains 26.4 g of carbs, 3.6 g of protein, 18.2 g of fat and 6.8 g of fiber. Its 48 mg of Vitamin C covers 53% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Fried eggplant, potato and pepper stew Nutrition Facts
Selected: 1 serving (medium) · 200 g
276
KCAL / 200G
Carbs
26.4g
· 10% DV
Protein
3.6g
· 7% DV
Fat
18.2g
· 23% DV
Fiber
6.8g
· 24% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 37% · Protein 5% · Fat 58%
Fried eggplant, potato and pepper stew nutrition facts table · 1 serving (medium) (200 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 276 kcal | |
| Total fat | 18.2 g | 23% |
| Saturated fat | 2.1 g | 11% |
| Trans fat | 0.04 g | |
| Sodium | 360 mg | 16% |
| Total carbohydrate | 26.4 g | 10% |
| Fiber | 6.8 g | 24% |
| Protein | 3.6 g | 7% |
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, potato and pepper stew?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 200 g | 276 kcal |
| 1 tablespoon (small) | 20 g | 28 kcal |
| 100 g | 100 g | 138 kcal |
| 1 cup (small) | 150 g | 207 kcal |
| 1 serving (large) | 280 g | 386 kcal |
| 1 cup (large) | 300 g | 414 kcal |
| 1 piece (jumbo) | 350 g | 483 kcal |
| 1 pack (large) | 400 g | 552 kcal |
Calculated from 138 calories per 100 g.
Frequently Asked Questions About Fried eggplant, potato and pepper stew
How do you make fried eggplant, potato and pepper stew?
To make fried eggplant, potato and pepper stew, cut the vegetables into bite-size pieces and fry them separately until tender and lightly browned. Combine them in a pan with a little water and, if you like, tomato; simmer briefly so the flavors come together.
What ingredients go into fried eggplant, potato and pepper stew?
Fried eggplant, potato and pepper stew is made with eggplant, potatoes, peppers and oil for frying. Some home cooks add tomatoes, garlic or onion, but those are optional variations rather than essential ingredients.
Should you salt eggplant for fried eggplant, potato and pepper stew?
Salting eggplant for fried eggplant, potato and pepper stew is optional. Modern eggplant is often not very bitter, but salting cut pieces can draw out some bitterness; rinse and dry them thoroughly before frying to avoid splattering.
How do you stop fried eggplant, potato and pepper stew from getting soggy?
To keep fried eggplant, potato and pepper stew from getting soggy, fry the vegetables in batches instead of crowding the pan, and let each batch drain before combining. Add any tomato or cooking liquid sparingly so the fried pieces do not sit in excess moisture.
Why does eggplant absorb so much oil in fried eggplant, potato and pepper stew?
Eggplant in fried eggplant, potato and pepper stew can become greasy when the oil is not hot enough or the pan is overcrowded. Use dry pieces, fry in small batches, and drain them after cooking; a light coating of oil and oven roasting is another option.
Can you make fried eggplant, potato and pepper stew without deep-frying?
Yes, you can make fried eggplant, potato and pepper stew without deep-frying by tossing the vegetables with a little oil and roasting them until tender and browned. Give the potatoes a head start, since they usually take longer to cook than eggplant and peppers.
What can you serve with fried eggplant, potato and pepper stew?
Fried eggplant, potato and pepper stew pairs well with plain yogurt, garlic yogurt or a crisp salad. Serve it with flatbread or rice for a filling meal, or offer it as a vegetable side alongside grilled food.
How long does fried eggplant, potato and pepper stew last in the fridge?
Fried eggplant, potato and pepper stew keeps for about 3 days in a covered container in the refrigerator. Refrigerate it promptly after serving, and reheat only the portion you plan to eat rather than warming the whole batch repeatedly.
Can you freeze fried eggplant, potato and pepper stew?
Yes, fried eggplant, potato and pepper stew can be frozen in airtight portions once it has cooled. The potatoes may turn softer or grainier after thawing, so freeze it for convenience rather than expecting the same texture as freshly made.
How do you reheat fried eggplant, potato and pepper stew?
Reheat fried eggplant, potato and pepper stew in a covered pan over low to medium heat, stirring gently until hot throughout. Add a splash of water if it sticks; microwave reheating works too, though it tends to soften the vegetables further.
Fried eggplant, potato and pepper stew Vitamins & Minerals
Vitamins
Vitamin C
48mg · 53% DV
B6
0.5mg · 29% DV
Vitamin K
26µg · 22% DV
Vitamin E
3mg · 20% DV
Minerals
Copper
0.24mg · 27% DV
Potassium ⭐
630mg · 19% DV
Manganese
0.38mg · 17% DV
Sodium
360mg · 16% DV
Fried eggplant, potato and pepper stew Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Fried eggplant, potato and pepper stew
To burn the 276 calories in 1 serving (medium) (200 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, potato and pepper stew?
Fried eggplant, potato and pepper stew is a Turkish home-style vegetable dish made by frying sliced eggplant, potatoes and usually green peppers. Despite the name, it is often closer to a plate of fried vegetables than a slowly simmered stew; some cooks add tomato sauce.
The vegetables are tender inside, with browned edges, and are served warm or at room temperature. In Turkey, they may be eaten with bread as a simple meal or served alongside other dishes, often with yoghurt. The combination provides fibre, while the amount of oil absorbed during frying can make a substantial difference to its richness. For a lighter version, roast the vegetables with a little oil instead.
How Nutritious Is Fried eggplant, potato and pepper stew?
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, potato and pepper 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 Fried eggplant, potato and pepper stew Contain Allergens?
No known major allergens
Which Diets Is Fried eggplant, potato and pepper 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
Fried eggplant, potato and pepper stew Fat Profile
SATURATED
2.1g
MONOUNSATURATED
6.7g
POLYUNSATURATED
6.1g
Omega 6:3 ratio 58:1
Above the ideal 4:1 (58:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.