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Low-Oil Olive Oil Eggplant Sauté Calories
Source of fiber and monounsaturated fat
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Low-Oil Olive Oil Eggplant Sauté (150 g) has 98 calories. That works out to 65 calories per 100 g. It contains 9.3 g of carbs, 1.7 g of protein, 6.5 g of fat and 4.7 g of fiber. Its 0.1 mg of Copper covers 13% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Low-Oil Olive Oil Eggplant Sauté Nutrition Facts
Selected: 1 serving (medium) · 150 g
98
KCAL / 150G
Carbs
9.3g
· 3% DV
Protein
1.7g
· 3% DV
Fat
6.5g
· 8% DV
Fiber
4.7g
· 17% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 36% · Protein 7% · Fat 57%
Low-Oil Olive Oil Eggplant Sauté nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 98 kcal | |
| Total fat | 6.5 g | 8% |
| Saturated fat | 0.9 g | 5% |
| Trans fat | 0 g | |
| Sodium | 7.5 mg | 0% |
| Total carbohydrate | 9.3 g | 3% |
| Fiber | 4.7 g | 17% |
| Protein | 1.7 g | 3% |
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 Low-Oil Olive Oil Eggplant Sauté?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 98 kcal |
| 1 tablespoon (small) | 15 g | 10 kcal |
| 100 g | 100 g | 65 kcal |
| 1 cup (chopped) | 100 g | 65 kcal |
| 1 serving (small) | 100 g | 65 kcal |
| 1 serving (large) | 200 g | 130 kcal |
| 1 serving (extra large) | 250 g | 163 kcal |
| 1 piece (whole) | 300 g | 195 kcal |
Calculated from 65 calories per 100 g.
Frequently Asked Questions About Low-Oil Olive Oil Eggplant Sauté
How do you make low-oil olive oil eggplant sauté?
Cook cubed eggplant with a small amount of olive oil, onion and tomato in a covered pan until tender, stirring occasionally. If it begins to stick, add a splash of water rather than more oil. Garlic and pepper are optional additions.
Why does low-oil olive oil eggplant sauté turn mushy?
Low-oil olive oil eggplant sauté can turn mushy if the eggplant is cut too small or cooked for too long. Cut it into even, fairly large pieces and stop cooking once tender; uncover the pan near the end so excess moisture can evaporate.
Should you peel eggplant for low-oil olive oil eggplant sauté?
No, peeling is optional for low-oil olive oil eggplant sauté. Leaving the skin on helps the pieces hold their shape and adds texture; peel it in alternating strips if you prefer a more tender bite. Wash and dry the eggplant before cutting.
How do you keep low-oil olive oil eggplant sauté from absorbing too much oil?
Use a nonstick or well-seasoned pan and cook low-oil olive oil eggplant sauté with just enough oil to coat the vegetables. Keep the pan covered to soften the eggplant, and add a little water if it sticks instead of pouring in more oil.
What herbs and seasonings go well in low-oil olive oil eggplant sauté?
Parsley, garlic, black pepper and a little dried oregano work well in low-oil olive oil eggplant sauté. Add fresh herbs near the end to preserve their flavor. A squeeze of lemon at serving time can brighten the tomato and eggplant.
Can you roast the eggplant instead of pan-cooking low-oil olive oil eggplant sauté?
Yes, you can roast the eggplant for a less hands-on version of low-oil olive oil eggplant sauté. Toss the pieces lightly with oil, roast until tender, then fold them into cooked onion and tomato on the stove so the flavors combine.
What should you serve with low-oil olive oil eggplant sauté?
Serve low-oil olive oil eggplant sauté with rice, bulgur, crusty bread or a grain bowl. Yogurt makes a cooling side, while beans or grilled chicken can turn it into a more substantial meal.
How long does low-oil olive oil eggplant sauté keep in the fridge?
Low-oil olive oil eggplant sauté keeps for about three days in the refrigerator in a covered container. Cool it promptly after cooking and reheat only the portion you plan to eat, until steaming hot throughout.
Can you freeze low-oil olive oil eggplant sauté?
Yes, low-oil olive oil eggplant sauté can be frozen in airtight, portion-sized containers once cooled. Thaw it in the refrigerator and reheat gently; the eggplant may be softer after freezing, so it works especially well stirred into grains or pasta.
Is low-oil olive oil eggplant sauté usually served hot or cold?
Low-oil olive oil eggplant sauté can be served hot, warm or at room temperature. Letting it rest briefly after cooking helps the tomato and olive-oil flavors settle; add fresh parsley just before serving for a brighter finish.
Low-Oil Olive Oil Eggplant Sauté Vitamins & Minerals
Vitamins
B6
0.15mg · 9% DV
B5
0.42mg · 8% DV
Folate
30µg · 8% DV
Vitamin E
0.98mg · 7% DV
Minerals
Copper
0.12mg · 13% DV
Potassium ⭐
330mg · 10% DV
Manganese
0.21mg · 9% DV
Phosphorus
38mg · 5% DV
Sodium
7.5mg · 0% DV
Low-Oil Olive Oil Eggplant Sauté Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Low-Oil Olive Oil Eggplant Sauté
To burn the 98 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 Low-Oil Olive Oil Eggplant Sauté?
Low-oil olive oil eggplant sauté is a Turkish home-style dish of eggplant cooked in a modest amount of olive oil, often with onion, peppers and tomato. The exact mix varies from kitchen to kitchen, and it is an easy way to make seasonal vegetables the centre of a meal.
The eggplant turns tender, with a mellow, savoury flavour from the oil and other vegetables. Serve it warm or at room temperature as a side, or with bread for a light lunch; yogurt is another common accompaniment. It provides fibre and some monounsaturated fat, while remaining relatively light at 65 calories per 100 g. Measure the oil rather than pouring freely, and pair it with a crisp salad or grains for a more substantial plate.
How Nutritious Is Low-Oil Olive Oil Eggplant Sauté?
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 Low-Oil Olive Oil Eggplant Sauté 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 Low-Oil Olive Oil Eggplant Sauté Contain Allergens?
No known major allergens
Which Diets Is Low-Oil Olive Oil Eggplant Sauté 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
Low-Oil Olive Oil Eggplant Sauté Fat Profile
SATURATED
0.9g
MONOUNSATURATED
4.43g
POLYUNSATURATED
0.65g
Omega 6:3 ratio 11.4:1
Above the ideal 4:1 (11.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.