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Fried red pepper, green pepper, and eggplant Calories
Frying increases the fat and calorie content; the exact amount depends on the oil used and absorbed.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Fried red pepper, green pepper, and eggplant (150 g) has 230 calories. That works out to 153 calories per 100 g. It contains 12.6 g of carbs, 2.6 g of protein, 18.8 g of fat and 4.8 g of fiber. Its 27 mg of Vitamin C covers 30% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Fried red pepper, green pepper, and eggplant Nutrition Facts
Selected: 1 serving (medium) · 150 g
230
KCAL / 150G
Carbs
12.6g
· 5% DV
Protein
2.6g
· 5% DV
Fat
18.8g
· 24% 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 22% · Protein 5% · Fat 73%
Fried red pepper, green pepper, and eggplant nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 230 kcal | |
| Total fat | 18.8 g | 24% |
| Saturated fat | 2.25 g | 11% |
| Trans fat | 0.03 g | |
| Sodium | 12 mg | 1% |
| Total carbohydrate | 12.6 g | 5% |
| Fiber | 4.8 g | 17% |
| Protein | 2.6 g | 5% |
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 red pepper, green pepper, and eggplant?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 230 kcal |
| 1 piece (small) | 35 g | 54 kcal |
| 1 piece (medium) | 60 g | 92 kcal |
| 1 piece (large) | 90 g | 138 kcal |
| 100 g | 100 g | 153 kcal |
| 1 serving (small) | 100 g | 153 kcal |
| 1 cup (diced) | 130 g | 199 kcal |
| 1 cup (chopped) | 150 g | 230 kcal |
| 1 serving (large) | 220 g | 337 kcal |
Calculated from 153 calories per 100 g.
Frequently Asked Questions About Fried red pepper, green pepper, and eggplant
How do you make fried red pepper, green pepper, and eggplant?
To make fried red pepper, green pepper, and eggplant, wash and dry the vegetables, slice the eggplant, and fry each vegetable separately in hot oil. Drain them on paper towels and serve warm or at room temperature, with sauce if you like.
Why does eggplant soak up so much oil in fried red pepper, green pepper, and eggplant?
Eggplant’s porous flesh readily absorbs oil as it cooks. Salting the slices and patting them dry, heating the oil properly, and frying in small batches can help limit absorption without leaving the eggplant undercooked.
What do you serve with fried red pepper, green pepper, and eggplant?
Garlic yogurt or tomato sauce is a popular accompaniment to fried red pepper, green pepper, and eggplant. Serve it as a side or mezze, with bread, rice, or other dishes; add the sauce just before eating to avoid soggy vegetables.
What goes into fried red pepper, green pepper, and eggplant?
Fried red pepper, green pepper, and eggplant is made with red pepper, green pepper, eggplant, and oil for frying. Garlic yogurt or tomato sauce is often served on top or alongside, but neither is essential to the basic dish.
Can you bake fried red pepper, green pepper, and eggplant instead of frying it?
Yes, you can make a lighter oven-baked version of fried red pepper, green pepper, and eggplant. Toss the vegetables with a little oil, spread them in a single layer, and bake until tender and browned; the texture will differ from pan-fried vegetables.
How do you stop fried red pepper, green pepper, and eggplant from getting soggy?
Fried red pepper, green pepper, and eggplant softens as it sits, especially under sauce. Drain the vegetables well, arrange them without stacking, and add any sauce just before serving. For the firmest texture, serve them soon after frying.
How long does fried red pepper, green pepper, and eggplant last in the fridge?
Fried red pepper, green pepper, and eggplant keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate it once cooled rather than leaving it out for an extended time; leftovers with yogurt topping are best eaten sooner.
Can you freeze fried red pepper, green pepper, and eggplant?
Yes, fried red pepper, green pepper, and eggplant can be frozen, but the vegetables may turn softer and release water after thawing. Cool them first, freeze in an airtight container, then thaw in the refrigerator and reheat in a pan.
Do you peel the eggplant for fried red pepper, green pepper, and eggplant?
No, peeling the eggplant is not necessary for fried red pepper, green pepper, and eggplant. The skin helps the slices hold their shape; peel it in stripes if you prefer a more tender bite.
Is fried red pepper, green pepper, and eggplant good for you?
Fried red pepper, green pepper, and eggplant provides vegetables, but the oil absorbed during frying raises its fat and calorie content. Drain the vegetables well or bake them with a little oil for a lighter version.
Fried red pepper, green pepper, and eggplant Vitamins & Minerals
Vitamins
Vitamin C
27mg · 30% DV
Vitamin E
3.15mg · 21% DV
B6
0.24mg · 14% DV
Vitamin K
15µg · 13% DV
Minerals
Copper
0.14mg · 16% DV
Manganese
0.3mg · 13% DV
Potassium ⭐
368mg · 11% DV
Phosphorus
48mg · 7% DV
Sodium
12mg · 1% DV
Fried red pepper, green pepper, and eggplant Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Fried red pepper, green pepper, and eggplant
To burn the 230 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 red pepper, green pepper, and eggplant?
Fried red pepper, green pepper, and eggplant is a familiar home-style vegetable dish in Turkey, made by frying pieces of sweet red kapya pepper, green pepper and aubergine. The peppers bring contrasting sweet and lively notes, while the eggplant turns soft and tender. It can be served warm, at room temperature or chilled, depending on the meal and household.
In Turkey, it often appears as a side dish or meze, sometimes topped with garlic yoghurt; it also works alongside bread and a main course. The vegetables provide fibre, but the amount of oil they absorb makes a substantial difference to the dish’s fat and calorie content. Drain them well after frying, or roast with a little oil for a lighter version.
How Nutritious Is Fried red pepper, green pepper, and eggplant?
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 red pepper, green pepper, and eggplant 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 red pepper, green pepper, and eggplant Contain Allergens?
No known major allergens
Which Diets Is Fried red pepper, green pepper, and eggplant 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 red pepper, green pepper, and eggplant Fat Profile
SATURATED
2.25g
MONOUNSATURATED
9.75g
POLYUNSATURATED
5.85g
Omega 6:3 ratio 47.5:1
Above the ideal 4:1 (47.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.