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Lightly fried eggplant and pepper Calories
Source of fiber and vitamin C
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Lightly fried eggplant and pepper (150 g) has 170 calories. That works out to 113 calories per 100 g. It contains 13.1 g of carbs, 2.1 g of protein, 12.9 g of fat and 4.8 g of fiber. Its 67.5 mg of Vitamin C covers 75% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Lightly fried eggplant and pepper Nutrition Facts
Selected: 1 serving (medium) · 150 g
170
KCAL / 150G
Carbs
13.1g
· 5% DV
Protein
2.1g
· 4% DV
Fat
12.9g
· 17% 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 30% · Protein 5% · Fat 65%
Lightly fried eggplant and pepper nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 170 kcal | |
| Total fat | 12.9 g | 17% |
| Saturated fat | 1.35 g | 7% |
| Trans fat | 0 g | |
| Sodium | 11 mg | 0% |
| Total carbohydrate | 13.1 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 Lightly fried eggplant and pepper?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 170 kcal |
| 1 tablespoon (small) | 15 g | 17 kcal |
| 1 cup (small) | 90 g | 102 kcal |
| 100 g | 100 g | 113 kcal |
| 1 cup (medium) | 140 g | 158 kcal |
| 1 piece (half) | 140 g | 158 kcal |
| 1 serving (large) | 220 g | 249 kcal |
| 1 piece (whole) | 280 g | 316 kcal |
| 1 pack (large) | 400 g | 452 kcal |
Calculated from 113 calories per 100 g.
Frequently Asked Questions About Lightly fried eggplant and pepper
How do you make lightly fried eggplant and pepper?
To make lightly fried eggplant and pepper, cut the vegetables into even pieces and pat them dry. Fry them in a little preheated oil in batches, turning until tender and lightly browned, then drain briefly before serving.
What should you serve with lightly fried eggplant and pepper?
Lightly fried eggplant and pepper goes well with grilled meat, rice, or warm flatbread. For a simple vegetarian meal, serve it with yogurt or a bean dish; a squeeze of lemon or a fresh herb garnish adds brightness.
Can you make lightly fried eggplant and pepper in an air fryer?
Yes, lightly fried eggplant and pepper can be made in an air fryer. Toss the cut vegetables with a small amount of oil, arrange them in a single layer, and cook until tender and browned, shaking the basket partway through.
Why does eggplant absorb so much oil when making lightly fried eggplant and pepper?
Eggplant’s porous flesh readily takes up oil, especially when it is cool or the pan is crowded. Dry the pieces, heat the oil first, and fry in small batches; salting and blotting the surface can also help reduce excess moisture.
Do you need to salt eggplant for lightly fried eggplant and pepper?
No, salting eggplant is optional for lightly fried eggplant and pepper. It can draw out moisture and mellow bitterness, but modern eggplant is often mild. If you salt it, rinse off excess salt and dry the pieces thoroughly before frying.
Should you peel eggplant for lightly fried eggplant and pepper?
No, you can leave the skin on when making lightly fried eggplant and pepper; it helps the pieces hold their shape. Peel strips from the skin if it seems tough or if you prefer a softer texture.
Which peppers work best in lightly fried eggplant and pepper?
Sweet bell peppers work well in lightly fried eggplant and pepper and give the dish a mild, sweet flavor. You can use a hot pepper for more heat, but remove its seeds and membrane if you want to keep the spice moderate.
Is lightly fried eggplant and pepper healthy?
Lightly fried eggplant and pepper can be part of a balanced meal, and the vegetables provide fiber and vitamin C. The amount of oil they absorb affects how rich the dish is, so use a small amount and pair it with other vegetables or a protein source.
How long does lightly fried eggplant and pepper last in the fridge?
Lightly fried eggplant and pepper keeps for about 3–4 days in a covered container in the refrigerator. Let it cool promptly before storing, and reheat only the portion you plan to eat.
Can you freeze lightly fried eggplant and pepper?
Yes, you can freeze lightly fried eggplant and pepper, though thawed pieces may be softer and release some liquid. Cool the dish, freeze it in meal-sized airtight portions, and reheat it in a pan rather than serving it thawed.
Lightly fried eggplant and pepper Vitamins & Minerals
Vitamins
Vitamin C
67.5mg · 75% DV
Vitamin E
2.4mg · 16% DV
B6
0.27mg · 16% DV
Vitamin K
12µg · 10% DV
Minerals
Copper
0.15mg · 17% DV
Potassium ⭐
383mg · 11% DV
Manganese
0.24mg · 10% DV
Phosphorus
51mg · 7% DV
Sodium
11mg · 0% DV
Lightly 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 Lightly fried eggplant and pepper
To burn the 170 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 Lightly fried eggplant and pepper?
Lightly fried eggplant and pepper is a simple vegetable dish made by cooking sliced eggplant and peppers in a little oil until tender and lightly browned. It is familiar in Turkish and wider Mediterranean home cooking, with the choice of pepper and the way the vegetables are cut varying from kitchen to kitchen.
The eggplant becomes soft and silky, while the pepper adds a gentle sweetness. Serve it warm or at room temperature as a side, or alongside bread and yoghurt as part of a mezze-style meal. The vegetables provide fibre and vitamin C; how much oil you use affects the dish’s overall richness. For a lighter version, use a non-stick pan and just enough oil to keep the vegetables from sticking, or roast them instead.
How Nutritious Is Lightly 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 Lightly 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 Lightly fried eggplant and pepper Contain Allergens?
No known major allergens
Which Diets Is Lightly fried eggplant and pepper Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Lightly fried eggplant and pepper Fat Profile
SATURATED
1.35g
MONOUNSATURATED
3.45g
POLYUNSATURATED
6g
Omega 6:3 ratio 111:1
Above the ideal 4:1 (111:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.