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Oil-free roasted eggplant, red pepper and red cabbage salad Calories
Oil-free, a source of fiber and vitamin C
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (chopped) of Oil-free roasted eggplant, red pepper and red cabbage salad (150 g) has 51 calories. That works out to 34 calories per 100 g. It contains 10.6 g of carbs, 2 g of protein, 0.5 g of fat and 4.7 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.
Oil-free roasted eggplant, red pepper and red cabbage salad Nutrition Facts
Selected: 1 cup (chopped) · 150 g
51
KCAL / 150G
Carbs
10.6g
· 4% DV
Protein
2g
· 4% DV
Fat
0.5g
· 1% 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 77% · Protein 15% · Fat 8%
Oil-free roasted eggplant, red pepper and red cabbage salad nutrition facts table · 1 cup (chopped) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 51 kcal | |
| Total fat | 0.5 g | 1% |
| Saturated fat | 0.09 g | 0% |
| Trans fat | 0 g | |
| Sodium | 9 mg | 0% |
| Total carbohydrate | 10.6 g | 4% |
| Fiber | 4.7 g | 17% |
| Protein | 2 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 Cup of Chopped Oil-free roasted eggplant, red pepper and red cabbage salad?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 150 g | 51 kcal |
| ½ cup (chopped) | 75 g | 26 kcal |
| 100 g | 100 g | 34 kcal |
| 1 serving (small) | 120 g | 41 kcal |
| 1 serving (medium) | 180 g | 61 kcal |
| 1.5 cup (chopped) | 225 g | 77 kcal |
| 1 serving (large) | 260 g | 88 kcal |
| 1 bottle (large) | 300 g | 102 kcal |
Calculated from 34 calories per 100 g.
Frequently Asked Questions About Oil-free roasted eggplant, red pepper and red cabbage salad
How do you make oil-free roasted eggplant, red pepper and red cabbage salad?
Roast the eggplant and red pepper until tender, peel them, and chop them. Thinly slice the red cabbage, then toss everything with lemon juice or vinegar, garlic, and salt. Add the dressing shortly before serving to keep the cabbage crisp.
Can you serve oil-free roasted eggplant, red pepper and red cabbage salad warm?
Yes, you can serve it warm or at room temperature. Let the roasted vegetables cool slightly before mixing them with the red cabbage; adding them piping hot can soften the cabbage and make the salad less crisp.
Can you use jarred roasted peppers in oil-free roasted eggplant, red pepper and red cabbage salad?
Yes, drained jarred roasted peppers work when fresh peppers are unavailable. Rinse them if they taste strongly of brine, then pat them dry so their liquid does not dilute the salad. Check that they are packed without oil to keep the dish oil-free.
Should red cabbage be cooked for oil-free roasted eggplant, red pepper and red cabbage salad?
No, red cabbage is usually added raw for a crisp contrast with the soft roasted vegetables. Slice it thinly; if you prefer a gentler texture, massage it briefly with lemon juice before combining it with the eggplant and pepper.
What dressing works for oil-free roasted eggplant, red pepper and red cabbage salad?
A simple lemon or vinegar dressing works well without oil. Mix it with crushed garlic and salt, and add herbs such as parsley if you like. Start with a small amount so the dressing brightens the vegetables without making the salad soggy.
How do you keep oil-free roasted eggplant, red pepper and red cabbage salad from getting watery?
Mix the salad close to serving time, because salt and acidic dressing draw moisture from the cabbage as it sits. Drain excess liquid from the roasted vegetables and keep the dressing separate if you are making the salad ahead.
Can you make oil-free roasted eggplant, red pepper and red cabbage salad ahead of time?
Yes, roast and chop the vegetables ahead, then refrigerate them in a sealed container for about 2–3 days. Keep the sliced cabbage and dressing separate until serving for a fresher texture, and combine everything once the roasted vegetables are cool.
What should you serve with oil-free roasted eggplant, red pepper and red cabbage salad?
Serve it alongside grilled fish, chicken, or meat, or with grains and beans for a plant-based meal. Its tangy, crisp vegetables also pair well with wraps and sandwiches, where the salad can add both freshness and texture.
Can you add chickpeas to oil-free roasted eggplant, red pepper and red cabbage salad?
Yes, chickpeas make this salad more substantial and add a soft, nutty contrast to the roasted vegetables and crunchy cabbage. Drain and rinse canned chickpeas before mixing them in, and add extra lemon or vinegar if needed to balance their mild flavor.
Is oil-free roasted eggplant, red pepper and red cabbage salad good for weight loss?
It can fit into a weight-loss meal because it is vegetable-based and provides fiber, which contributes to fullness. For a more satisfying meal, pair it with a source of protein, such as beans, eggs, fish, or chicken.
Oil-free roasted eggplant, red pepper and red cabbage salad Vitamins & Minerals
Vitamins
Vitamin C
67.5mg · 75% DV
Vitamin K
19.5µg · 16% DV
B6
0.24mg · 14% DV
Folate
39µg · 10% DV
Minerals
Copper
0.17mg · 19% DV
Manganese
0.3mg · 13% DV
Potassium ⭐
353mg · 10% DV
Phosphorus
48mg · 7% DV
Sodium
9mg · 0% DV
Oil-free roasted eggplant, red pepper and red cabbage salad Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Oil-free roasted eggplant, red pepper and red cabbage salad
To burn the 51 calories in 1 cup (chopped) (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 Oil-free roasted eggplant, red pepper and red cabbage salad?
Oil-free roasted eggplant, red pepper and red cabbage salad brings together smoky, tender eggplant, sweet red pepper and finely sliced cabbage. It’s a straightforward, Turkish-style vegetable salad, with no oil added and the flavour coming from the charred vegetables and a little seasoning.
The soft eggplant contrasts with the pepper’s sweetness and the cabbage’s crisp, slightly sharp bite. Serve it alongside grilled food, as part of a meze spread, or as a light lunch. It is low in fat and provides fibre; lemon juice or vinegar brightens the flavours without adding oil. For a more substantial meal, pair it with beans, lentils or bread.
How Nutritious Is Oil-free roasted eggplant, red pepper and red cabbage salad?
Nutrient density
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.
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 Oil-free roasted eggplant, red pepper and red cabbage salad 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 Oil-free roasted eggplant, red pepper and red cabbage salad Contain Allergens?
No known major allergens
Which Diets Is Oil-free roasted eggplant, red pepper and red cabbage salad Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Oil-free roasted eggplant, red pepper and red cabbage salad Fat Profile
SATURATED
0.09g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.