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Olive oil roasted red pepper eggplant spread Calories
Source of fiber and olive-oil monounsaturated fats
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
2 tablespoon (medium) of Olive oil roasted red pepper eggplant spread (30 g) has 28 calories. That works out to 93 calories per 100 g. It contains 2 g of carbs, 0.4 g of protein, 2.2 g of fat and 1 g of fiber. Its 7.5 mg of Vitamin C covers 8% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Olive oil roasted red pepper eggplant spread Nutrition Facts
Selected: 2 tablespoon (medium) · 30 g
28
KCAL / 30G
Carbs
2g
· 1% DV
Protein
0.4g
· 1% DV
Fat
2.2g
· 3% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 27% · Protein 5% · Fat 68%
Olive oil roasted red pepper eggplant spread nutrition facts table · 2 tablespoon (medium) (30 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 28 kcal | |
| Total fat | 2.2 g | 3% |
| Saturated fat | 0.32 g | 2% |
| Trans fat | 0 g | |
| Sodium | 75 mg | 3% |
| Total carbohydrate | 2 g | 1% |
| Fiber | 1 g | 4% |
| Protein | 0.4 g | 1% |
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 2 Tablespoons of Olive oil roasted red pepper eggplant spread?
| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 28 kcal |
| 1 teaspoon (small) | 5 g | 5 kcal |
| 1 tablespoon (small) | 15 g | 14 kcal |
| 0.25 cup (quarter) | 60 g | 56 kcal |
| 1 serving (medium) | 75 g | 70 kcal |
| 100 g | 100 g | 93 kcal |
| ½ cup (half) | 120 g | 112 kcal |
| 1 serving (large) | 150 g | 140 kcal |
| 1 cup (large) | 240 g | 223 kcal |
Calculated from 93 calories per 100 g.
Frequently Asked Questions About Olive oil roasted red pepper eggplant spread
How do you make olive oil roasted red pepper eggplant spread?
Olive oil roasted red pepper eggplant spread is made by roasting eggplant and red peppers, peeling them, then chopping or mashing them with olive oil. Add garlic, lemon juice, and salt to taste, and leave the mixture slightly chunky for a rustic texture.
What do you serve with olive oil roasted red pepper eggplant spread?
Olive oil roasted red pepper eggplant spread is served as a dip or side with pita, crusty bread, grilled vegetables, or grilled meat. It also works as a sandwich filling; pair it with fresh herbs or a crisp salad for contrast.
Is olive oil roasted red pepper eggplant spread the same as baba ganoush?
No, olive oil roasted red pepper eggplant spread is not necessarily baba ganoush. This spread features roasted red pepper and olive oil, while many baba ganoush recipes include tahini and lemon; recipes vary, but red pepper is not a defining ingredient of baba ganoush.
How long does olive oil roasted red pepper eggplant spread last in the fridge?
Olive oil roasted red pepper eggplant spread keeps for about 3–4 days in a covered container in the refrigerator. Use a clean utensil when serving, and return it to the fridge rather than leaving it at room temperature for an extended period.
Can you freeze olive oil roasted red pepper eggplant spread?
Yes, olive oil roasted red pepper eggplant spread can be frozen in airtight, portion-sized containers. The texture may turn watery after thawing, so stir it well and drain any excess liquid before serving.
Do you peel the eggplant for olive oil roasted red pepper eggplant spread?
Yes, peel the eggplant after roasting it for olive oil roasted red pepper eggplant spread. Letting the hot eggplant sit briefly in a covered bowl loosens the skin; avoid rinsing the flesh, which can wash away its smoky flavor.
Can you make olive oil roasted red pepper eggplant spread ahead of time?
Yes, olive oil roasted red pepper eggplant spread can be made ahead and chilled in a covered container. A few hours of resting lets the flavors blend; stir it before serving and add a small drizzle of olive oil if desired.
Why is olive oil roasted red pepper eggplant spread bitter?
Olive oil roasted red pepper eggplant spread can taste bitter if the eggplant itself is bitter or heavily charred skin gets mixed in. Cut the eggplant before roasting and discard any with a noticeably bitter taste rather than trying to mask it.
How do you roast eggplant for olive oil roasted red pepper eggplant spread?
Roast whole eggplants until their flesh is soft and collapsed, turning them as needed for even cooking. A hot oven, grill, or flame all work; prick the skin first when using an oven to let steam escape, then peel once cool enough to handle.
Can you add tahini to olive oil roasted red pepper eggplant spread?
Yes, you can add tahini to olive oil roasted red pepper eggplant spread, though it is optional. Start with a small amount and taste as you go, since tahini’s rich, nutty flavor can compete with the roasted red pepper.
Olive oil roasted red pepper eggplant spread Vitamins & Minerals
Vitamins
Vitamin C
7.5mg · 8% DV
Vitamin K
3.3µg · 3% DV
Vitamin E
0.41mg · 3% DV
B6
0.04mg · 2% DV
Minerals
Sodium
75mg · 3% DV
Copper
0.03mg · 3% DV
Potassium ⭐
71mg · 2% DV
Manganese
0.05mg · 2% DV
Olive oil roasted red pepper eggplant spread Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Olive oil roasted red pepper eggplant spread
To burn the 28 calories in 2 tablespoon (medium) (30 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 roasted red pepper eggplant spread?
Olive oil roasted red pepper eggplant spread is a Turkish-style mezze made by mashing roasted aubergine and sweet red kapya peppers with olive oil. Garlic, lemon or herbs may be added, depending on the cook. Roasting gives it a gentle smokiness; the texture can be smooth or pleasantly chunky.
Serve it at room temperature with flatbread as part of a mezze spread, or use it in a sandwich with fresh greens. It also pairs well with grilled vegetables and other savoury dishes. The spread provides fibre, while olive oil contributes mostly monounsaturated fats. For a lighter serving, scoop it up with crunchy vegetables and keep extra oil and bread modest.
How Nutritious Is Olive oil roasted red pepper eggplant spread?
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 roasted red pepper eggplant spread 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 roasted red pepper eggplant spread Contain Allergens?
No known major allergens
Which Diets Is Olive oil roasted red pepper eggplant spread 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 roasted red pepper eggplant spread Fat Profile
SATURATED
0.32g
MONOUNSATURATED
1.49g
POLYUNSATURATED
0.23g
Omega 6:3 ratio 11:1
Above the ideal 4:1 (11:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.