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Mashed Potatoes with Roasted Eggplant Calories
A soft side dish made with potatoes and roasted eggplant; often prepared with butter and milk.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Mashed Potatoes with Roasted Eggplant (210 g) has 242 calories. That works out to 115 calories per 100 g. It contains 36.1 g of carbs, 4.6 g of protein, 8.4 g of fat and 4.8 g of fiber. Its 0.4 mg of B6 covers 22% of the Daily Value. Its glycemic index is 75 (high), so it raises blood sugar quickly.
Mashed Potatoes with Roasted Eggplant Nutrition Facts
Selected: 1 cup (medium) · 210 g
242
KCAL / 210G
Carbs
36.1g
· 13% DV
Protein
4.6g
· 9% DV
Fat
8.4g
· 11% 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 61% · Protein 8% · Fat 31%
Mashed Potatoes with Roasted Eggplant nutrition facts table · 1 cup (medium) (210 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 242 kcal | |
| Total fat | 8.4 g | 11% |
| Saturated fat | 3.78 g | 19% |
| Trans fat | 0.21 g | |
| Sodium | 399 mg | 17% |
| Total carbohydrate | 36.1 g | 13% |
| Fiber | 4.8 g | 17% |
| Protein | 4.6 g | 9% |
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 Cup of Mashed Potatoes with Roasted Eggplant?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 210 g | 242 kcal |
| 1 tablespoon (small) | 15 g | 17 kcal |
| 1 slice (thin) | 40 g | 46 kcal |
| 100 g | 100 g | 115 kcal |
| 1 cup (small) | 150 g | 173 kcal |
| 1 serving (small) | 150 g | 173 kcal |
| 1 serving (medium) | 210 g | 242 kcal |
| 1 cup (large) | 280 g | 322 kcal |
| 1 serving (large) | 300 g | 345 kcal |
Calculated from 115 calories per 100 g.
Frequently Asked Questions About Mashed Potatoes with Roasted Eggplant
How do you make mashed potatoes with roasted eggplant?
Mashed potatoes with roasted eggplant are made by combining mashed boiled potatoes with peeled, roasted eggplant. Drain the eggplant well, then mix it into the warm potatoes with butter and milk. Mash until smooth, adding the milk gradually so the mixture does not become runny.
What does mashed potatoes with roasted eggplant taste like?
Mashed potatoes with roasted eggplant taste creamy and mild, with a smoky, slightly earthy note from the eggplant. Roasting the eggplant until tender gives the mash more depth; garlic, black pepper, or a little olive oil can bring out that savoury flavour.
What should you serve with mashed potatoes with roasted eggplant?
Mashed potatoes with roasted eggplant pair well with grilled meat, roast chicken, or roasted vegetables. Their soft texture also works alongside a crisp salad or beans, making the mash a substantial side rather than the centrepiece of the meal.
Can you make mashed potatoes with roasted eggplant ahead of time?
Yes, you can make mashed potatoes with roasted eggplant ahead of time. Refrigerate it in a covered container, then warm it gently on the stove before serving. Stir often and add a little warm milk if it has thickened while chilling.
How long does mashed potatoes with roasted eggplant keep in the fridge?
Mashed potatoes with roasted eggplant keep for about three days in a covered container in the refrigerator. Cool and refrigerate the dish promptly after cooking, and discard it if it develops an off smell, unusual colour, or signs of spoilage.
Can you freeze mashed potatoes with roasted eggplant?
Yes, mashed potatoes with roasted eggplant can be frozen, though the texture may turn slightly watery or grainy after thawing. Freeze it in airtight portions, thaw it in the refrigerator, and stir it well while reheating to bring the mash back together.
How do you roast eggplant for mashed potatoes with roasted eggplant?
For mashed potatoes with roasted eggplant, roast whole eggplants until the skin is charred and the flesh is very soft. Let them cool enough to handle, peel off the skin, and drain the flesh before mixing it into the potatoes to avoid excess moisture.
Why is mashed potatoes with roasted eggplant watery?
Mashed potatoes with roasted eggplant can turn watery when the eggplant flesh has not been drained or too much milk is added. Drain the roasted eggplant before mixing it in, and add warm milk gradually until the mash reaches the consistency you want.
Can you make mashed potatoes with roasted eggplant without dairy?
Yes, mashed potatoes with roasted eggplant can be made without dairy. Mash the potatoes and eggplant with olive oil, then loosen the mixture with a little hot water or reserved potato-cooking water instead of milk.
Can people with diabetes eat mashed potatoes with roasted eggplant?
People with diabetes can eat mashed potatoes with roasted eggplant, but potatoes can raise blood sugar and portion size matters. Pair a modest serving with protein and non-starchy vegetables; anyone following an individual diabetes meal plan should ask their clinician or dietitian how it fits.
Mashed Potatoes with Roasted Eggplant Vitamins & Minerals
Vitamins
B6
0.38mg · 22% DV
Vitamin C
14.7mg · 16% DV
B1
0.15mg · 13% DV
B3
1.89mg · 12% DV
Minerals
Copper
0.17mg · 19% DV
Potassium ⭐
630mg · 19% DV
Sodium
399mg · 17% DV
Phosphorus
116mg · 17% DV
Mashed Potatoes with Roasted Eggplant Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Mashed Potatoes with Roasted Eggplant
To burn the 242 calories in 1 cup (medium) (210 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 Mashed Potatoes with Roasted Eggplant?
Mashed Potatoes with Roasted Eggplant combines boiled potatoes, mashed until soft, with eggplant cooked over a flame or roasted until tender. Home-style versions may use milk and butter for a creamy consistency, while the eggplant brings a gently smoky note. It is a Turkish-style side rather than a dish with one fixed recipe.
Serve it alongside grilled meat, chicken or vegetables, or as a change from plain mashed potatoes. Its smooth, rich texture makes it comforting, while nutritionally it is mainly a carbohydrate-rich accompaniment, with some fibre from the eggplant. A 100 g portion provides 115 calories. For a lighter mash, use less butter and add milk gradually; a crisp salad makes a fresh contrast.
How Nutritious Is Mashed Potatoes with Roasted Eggplant?
Nutrient density
Low
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 Mashed Potatoes with Roasted 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 Mashed Potatoes with Roasted Eggplant Contain Allergens?
Contains these allergens:
Which Diets Is Mashed Potatoes with Roasted Eggplant Good For?
Vegan
— Not 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
Mashed Potatoes with Roasted Eggplant Fat Profile
SATURATED
3.78g
MONOUNSATURATED
2.31g
POLYUNSATURATED
0.84g
Omega 6:3 ratio 9.3:1
Above the ideal 4:1 (9.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.