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Source of fiber and potassium
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Mashed Potato Stuffed Eggplant (250 g) has 290 calories. That works out to 116 calories per 100 g. It contains 38.5 g of carbs, 5.5 g of protein, 13.5 g of fat and 8 g of fiber. Its 0.7 mg of B6 covers 40% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 250 g
290
KCAL / 250G
Carbs
38.5g
· 14% DV
Protein
5.5g
· 11% DV
Fat
13.5g
· 17% DV
Fiber
8g
· 29% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 7% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 290 kcal | |
| Total fat | 13.5 g | 17% |
| Saturated fat | 3.38 g | 17% |
| Trans fat | 0.08 g | |
| Sodium | 525 mg | 23% |
| Total carbohydrate | 38.5 g | 14% |
| Fiber | 8 g | 29% |
| Protein | 5.5 g | 11% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 250 g | 290 kcal |
| 100 g | 100 g | 116 kcal |
| 1 piece (half) | 125 g | 145 kcal |
| 1 piece (small) | 150 g | 174 kcal |
| 1 cup (chopped) | 180 g | 209 kcal |
| 1 serving (medium) | 200 g | 232 kcal |
| 1 serving (large) | 300 g | 348 kcal |
| 1 piece (large) | 350 g | 406 kcal |
Calculated from 116 calories per 100 g.
Mashed potato stuffed eggplant is made with cooked eggplant and seasoned mashed potatoes, often finished with oil, herbs, or a tomato-based sauce. Recipes vary: the eggplant may be roasted, baked, or fried, and some versions add cheese or other toppings.
To keep mashed potato stuffed eggplant from becoming soggy, cook the eggplant until tender but not collapsing, and drain or blot away excess moisture before filling it. Use firm mashed potatoes rather than a loose, milky purée, then bake the assembled dish briefly.
Mashed potato stuffed eggplant is better described as a home-style variation than a single standardized Turkish dish. Turkish eggplant recipes have many regional forms, and cooks adapt the filling and cooking method to what they have at home.
Yes, Japanese eggplant works for mashed potato stuffed eggplant, though its smaller size means you may need more pieces or cut them lengthwise for filling. Choose firm eggplants with smooth skin, and adjust the cooking time until they are tender.
Parsley, dill, black pepper, paprika, and garlic all work well in mashed potato stuffed eggplant. Keep the seasoning balanced so it complements both the mild potato filling and the eggplant; a little lemon juice or tomato sauce can add brightness.
Yes, make mashed potato stuffed eggplant without dairy by mashing the potatoes with olive oil and a little cooking water or unsweetened plant milk. Check that any sauce or topping you add is also dairy-free, since some recipes finish the dish with cheese.
You usually do not need to peel eggplant for mashed potato stuffed eggplant. The skin helps the pieces keep their shape during cooking. For a more tender bite, peel alternating strips or scoop out some flesh after roasting and use the skin as a serving shell.
Yes, you can freeze cooked mashed potato stuffed eggplant, but the eggplant may soften and the potato topping can turn grainy after thawing. Cool it promptly, freeze it in an airtight container, thaw it in the refrigerator, and reheat until hot throughout.
Serve mashed potato stuffed eggplant with a crisp green salad, grilled vegetables, or a yogurt-based sauce if dairy suits the meal. Since the filling is already substantial, a simple side dish usually balances it better than another heavy starch.
You can prepare the eggplant and mashed potato filling for mashed potato stuffed eggplant ahead, then assemble and bake them close to serving. Store the cooked components covered in the refrigerator, and reheat the finished dish until hot all the way through.
Vitamins
B6
0.68mg · 40% DV
Vitamin C
25.25mg · 28% DV
B1
0.22mg · 18% DV
B5
0.88mg · 18% DV
Minerals
Copper
0.33mg · 37% DV
Potassium ⭐
838mg · 25% DV
Sodium
525mg · 23% DV
Phosphorus
153mg · 22% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 290 calories in 1 piece (medium) (250 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.
Mashed potato stuffed eggplant is a home-style vegetable dish made by filling softened eggplant with seasoned mashed potatoes and baking it. It does not have one clearly established place of origin; similar combinations can be prepared in many kitchens. The eggplant turns tender, while the filling is soft, creamy and gently comforting. Serve it as a vegetarian main with a crisp salad, or as a side alongside other dishes; a spoonful of yogurt also makes a fresh contrast. It provides fibre and potassium, while much of its carbohydrate comes from the potato. For a lighter version, bake rather than fry the eggplant and use a modest amount of fat in the mash.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
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.
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.38g
MONOUNSATURATED
6.13g
POLYUNSATURATED
2g
Omega 6:3 ratio 13.8:1
Above the ideal 4:1 (13.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.