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Olive oil eggplant with tomato and onion Calories
Olive-oil vegetable dish with fiber
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Olive oil eggplant with tomato and onion (180 g) has 175 calories. That works out to 97 calories per 100 g. It contains 12.8 g of carbs, 2.2 g of protein, 13.3 g of fat and 5.6 g of fiber. Its 0.2 mg of Copper covers 24% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Olive oil eggplant with tomato and onion Nutrition Facts
Selected: 1 serving (medium) · 180 g
175
KCAL / 180G
Carbs
12.8g
· 5% DV
Protein
2.2g
· 4% DV
Fat
13.3g
· 17% DV
Fiber
5.6g
· 20% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 28% · Protein 5% · Fat 67%
Olive oil eggplant with tomato and onion nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 175 kcal | |
| Total fat | 13.3 g | 17% |
| Saturated fat | 1.89 g | 9% |
| Trans fat | 0 g | |
| Sodium | 261 mg | 11% |
| Total carbohydrate | 12.8 g | 5% |
| Fiber | 5.6 g | 20% |
| Protein | 2.2 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 Serving of Olive oil eggplant with tomato and onion?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 175 kcal |
| 3 tablespoon (small) | 60 g | 58 kcal |
| 100 g | 100 g | 97 kcal |
| 1 cup (medium) | 140 g | 136 kcal |
| 1 serving (large) | 250 g | 243 kcal |
| 1 piece (whole) | 300 g | 291 kcal |
| 1 serving (extra large) | 350 g | 340 kcal |
| 1 pack (large) | 400 g | 388 kcal |
Calculated from 97 calories per 100 g.
Frequently Asked Questions About Olive oil eggplant with tomato and onion
How do you make olive oil eggplant with tomato and onion?
Cook sliced onion in olive oil until soft, then add chopped eggplant and tomatoes to make olive oil eggplant with tomato and onion. Cover and simmer gently until the eggplant is tender, adding only a little water if the vegetables do not release enough.
How do you stop olive oil eggplant with tomato and onion from becoming oily?
Skip frying the eggplant first to keep olive oil eggplant with tomato and onion from turning greasy. Use just enough oil to soften the onion, then let the tomatoes release their juices as the dish simmers.
Should you peel the eggplant for olive oil eggplant with tomato and onion?
No, you do not have to peel eggplant for olive oil eggplant with tomato and onion. Leaving some or all of the skin on helps the pieces hold their shape; wash the eggplant and trim off the stem before cutting.
Is olive oil eggplant with tomato and onion served hot or cold?
Olive oil eggplant with tomato and onion is often served at room temperature or chilled. Letting it rest after cooking gives the flavors time to meld, though it can also be served warm as a side dish.
What kind of tomatoes work best in olive oil eggplant with tomato and onion?
Ripe, juicy tomatoes work well in olive oil eggplant with tomato and onion because they soften into a light sauce. If using canned tomatoes, drain off excess liquid so the eggplant simmers rather than becoming watery.
When should you add the onion and tomato to olive oil eggplant with tomato and onion?
Soften the onion in olive oil first, then add the eggplant and tomato for olive oil eggplant with tomato and onion. This gives the onion time to develop flavor, while the tomato juices help cook the eggplant.
How long does olive oil eggplant with tomato and onion keep in the fridge?
Olive oil eggplant with tomato and onion keeps for about three days in a covered container in the refrigerator. Refrigerate it once it has cooled, and take out only the portion you plan to serve.
Can you freeze olive oil eggplant with tomato and onion?
Yes, you can freeze olive oil eggplant with tomato and onion, although the eggplant may be softer after thawing. Cool it completely, portion it into airtight containers, and thaw it in the refrigerator before reheating.
What do you serve with olive oil eggplant with tomato and onion?
Serve olive oil eggplant with tomato and onion with rice, bread, or a grain such as bulgur. It also works alongside grilled food, beans, or a crisp salad when you want to make the meal more substantial.
How do you keep eggplant from turning brown when making olive oil eggplant with tomato and onion?
Cut the eggplant just before cooking olive oil eggplant with tomato and onion, since exposed flesh browns quickly. If you need to prep ahead, briefly place the pieces in lemon water, then drain and add them to the pan.
Olive oil eggplant with tomato and onion Vitamins & Minerals
Vitamins
Vitamin E
2.25mg · 15% DV
B6
0.23mg · 14% DV
Vitamin C
12.24mg · 14% DV
Vitamin K
15.12µg · 13% DV
Minerals
Copper
0.22mg · 24% DV
Manganese
0.32mg · 14% DV
Potassium ⭐
439mg · 13% DV
Sodium
261mg · 11% DV
Olive oil eggplant with tomato and onion Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Olive oil eggplant with tomato and onion
To burn the 175 calories in 1 serving (medium) (180 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 Olive oil eggplant with tomato and onion?
Olive oil eggplant with tomato and onion is a home-style vegetable dish of eggplant simmered with onions, tomatoes and olive oil. It fits the Turkish zeytinyağlı tradition, in which vegetables are cooked gently and often served cool or at room temperature, especially in warmer months.
The eggplant turns tender and silky, while softened onion adds sweetness and tomato brings a mild tang. Serve it as a side, part of a meze spread, or with bread for a simple light meal. It provides fibre, with most of its richness coming from the olive oil. For a lighter plate, use a modest amount of oil and pair it with fresh salad or plain yoghurt.
How Nutritious Is Olive oil eggplant with tomato and onion?
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 Olive oil eggplant with tomato and onion 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 Olive oil eggplant with tomato and onion Contain Allergens?
No known major allergens
Which Diets Is Olive oil eggplant with tomato and onion 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
Olive oil eggplant with tomato and onion Fat Profile
SATURATED
1.89g
MONOUNSATURATED
9.27g
POLYUNSATURATED
1.33g
Omega 6:3 ratio 13.6:1
Above the ideal 4:1 (13.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.