1 piece (medium) of Olive-Oil Stuffed Dried Eggplant and Peppers (85 g) has 132 calories. That works out to 155 calories per 100 g. It contains 16 g of carbs, 2 g of protein, 6 g of fat and 2.7 g of fiber. Its 0.1 mg of Copper covers 13% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.

What is Olive-Oil Stuffed Dried Eggplant and Peppers?

Olive-Oil Stuffed Dried Eggplant and Peppers is a Turkish-style dolma made by softening dried eggplants and peppers, then filling them with rice, onion and olive oil. It belongs to the family of olive-oil dishes often served as part of a home-cooked meal or a spread of small plates.

The rice filling turns tender, while the dried vegetables bring a deeper, slightly concentrated flavour. It is commonly served warm or at room temperature, as a starter, side dish or light meal; a squeeze of lemon makes a refreshing contrast. The rice and olive oil make it more substantial than a plain vegetable side, while its plant-based ingredients suit a vegan meal. Pair it with a crisp salad for a fuller plate.

Olive-Oil Stuffed Dried Eggplant and Peppers Nutrition Facts

Selected: 100 g

155

KCAL / 100G

Carbs

18.8g

· 7% DV

Protein

2.4g

· 5% DV

Fat

7.1g

· 9% DV

Fiber

3.2g

· 11% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 51% · Protein 6% · Fat 43%

Olive-Oil Stuffed Dried Eggplant and Peppers Vitamins & Minerals

Vitamins

Vitamin K

14µg · 12% DV

Vitamin C

9.5mg · 11% DV

Vitamin E

1.65mg · 11% DV

Vitamin A

85µg · 9% DV

Minerals

Sodium

240mg · 10% DV

Zinc

1mg · 9% DV

Phosphorus

52mg · 7% DV

Potassium ⭐

235mg · 7% DV

How Nutritious Is Olive-Oil Stuffed Dried Eggplant and Peppers?

Nutrient density

High

68/ 100

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

44/ 100

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.

Olive-Oil Stuffed Dried Eggplant and Peppers Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

10.3

Medium

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Olive-Oil Stuffed Dried Eggplant and Peppers

To burn the 155 calories in 100 g:

🚶

38min

Walking (5 km/h)

🏃

16min

Running (8 km/h)

🚴

21min

Cycling

🏊

18min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Olive-Oil Stuffed Dried Eggplant and Peppers 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 Stuffed Dried Eggplant and Peppers Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Olive-Oil Stuffed Dried Eggplant and Peppers Good For?

Vegan

✓ 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

Olive-Oil Stuffed Dried Eggplant and Peppers Fat Profile

SATURATED

0.98g

MONOUNSATURATED

4.85g

POLYUNSATURATED

0.82g

⚖️

Omega 6:3 ratio 14.4:1

Above the ideal 4:1 (14.4:1).

Compare Olive-Oil Stuffed Dried Eggplant and Peppers

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Foods Similar to Olive-Oil Stuffed Dried Eggplant and Peppers

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

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Green pepper

20 kcal

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Potato Salad

110 kcal

🥗

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25 kcal

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Oven-Roasted Mixed Vegetables

65 kcal

Frequently Asked Questions About Olive-Oil Stuffed Dried Eggplant and Peppers

What is Olive-Oil Stuffed Dried Eggplant and Peppers?

Olive-Oil Stuffed Dried Eggplant and Peppers is a Turkish-style dolma made by filling rehydrated dried eggplant and peppers with seasoned rice, onion, and olive oil. The dried vegetables give it a deeper, more concentrated flavor than dolma made with fresh produce.

How do you make Olive-Oil Stuffed Dried Eggplant and Peppers?

Soften the dried eggplant and peppers, then fill them loosely with a rice mixture and simmer until the rice is tender. Onion, olive oil, tomato paste, garlic, and spices are common additions; leave room inside because the rice expands as it cooks.

How do you rehydrate the vegetables for Olive-Oil Stuffed Dried Eggplant and Peppers?

Briefly boil the dried eggplant and peppers or soak them in hot water until pliable, then drain them well. They should bend without splitting but still hold their shape, since they will soften further while simmering with the filling.

Why does Olive-Oil Stuffed Dried Eggplant and Peppers taste bitter?

A bitter taste in Olive-Oil Stuffed Dried Eggplant and Peppers can come from the dried eggplant or from insufficiently softened vegetables. Taste a piece after rehydrating; if it is strongly bitter, discard that batch rather than expecting the rice filling to mask it.

How do you keep Olive-Oil Stuffed Dried Eggplant and Peppers from bursting?

Leave space at the top of each vegetable when making Olive-Oil Stuffed Dried Eggplant and Peppers, because rice swells during cooking. Arrange the pieces snugly with their openings facing up, and simmer gently instead of stirring or boiling them vigorously.

What makes Olive-Oil Stuffed Dried Eggplant and Peppers sour?

Sumac extract or pomegranate molasses gives Olive-Oil Stuffed Dried Eggplant and Peppers its characteristic tang. Sumac steeped in water is common in Turkish home cooking; add the souring ingredient to the filling or cooking liquid to suit the recipe.

Is Olive-Oil Stuffed Dried Eggplant and Peppers served hot or cold?

Olive-Oil Stuffed Dried Eggplant and Peppers is usually served at room temperature or chilled, like many olive-oil dolmas. Letting it rest after cooking helps the rice absorb the seasoned cooking juices, and a drizzle of olive oil is an optional finish.

What do you serve with Olive-Oil Stuffed Dried Eggplant and Peppers?

Serve Olive-Oil Stuffed Dried Eggplant and Peppers with yogurt, a crisp salad, or other small dishes. Lemon can brighten the rich, savory filling, while yogurt offers a cooling contrast; it also works as part of a larger mezze spread.

Can you make Olive-Oil Stuffed Dried Eggplant and Peppers ahead of time?

Yes, Olive-Oil Stuffed Dried Eggplant and Peppers can be made ahead and kept covered in the refrigerator once cooled. Its flavors meld as it rests, so serve it chilled or bring it gently to room temperature before serving.

Can you freeze Olive-Oil Stuffed Dried Eggplant and Peppers?

Yes, you can freeze Olive-Oil Stuffed Dried Eggplant and Peppers in an airtight container after it has cooled. The dried eggplant and peppers may become softer after thawing, so reheat the portions gently and avoid stirring them roughly.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 25, 2026