1 serving (medium) of Oven-baked potato, eggplant, pepper (180 g) has 117 calories. That works out to 65 calories per 100 g. It contains 23.8 g of carbs, 3.1 g of protein, 1.1 g of fat and 5 g of fiber. Its 39.6 mg of Vitamin C covers 44% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.

What is Oven-baked potato, eggplant, pepper?

Oven-baked potato, eggplant and pepper is a simple dish of chopped vegetables roasted until tender, often with a little oil and seasoning. It is common in home cooking across many regions, including Mediterranean kitchens, rather than belonging to one particular place or fixed recipe.

Serve it warm as a side with grilled foods, or make it the centre of a meat-free meal with bread, grains or a spoonful of yoghurt. The vegetables provide carbohydrates and fibre, while the dish can stay relatively low in fat when you use little oil. For a more filling plate, pair it with beans or another protein-rich food.

Oven-baked potato, eggplant, pepper Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

13.2g

· 5% DV

Protein

1.7g

· 3% DV

Fat

0.6g

· 1% DV

Fiber

2.8g

· 10% DV

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

Calories come from: Carbs 81% · Protein 10% · Fat 9%

Oven-baked potato, eggplant, pepper Vitamins & Minerals

Vitamins

Vitamin C

22mg · 24% DV

0.18mg · 11% DV

0.09mg · 8% DV

Vitamin A

65µg · 7% DV

Minerals

Potassium ⭐

310mg · 9% DV

Iron

1mg · 6% DV

Magnesium

21mg · 5% DV

Phosphorus

37mg · 5% DV

How Nutritious Is Oven-baked potato, eggplant, pepper?

Nutrient density

High

65/ 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

50/ 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.

Oven-baked potato, eggplant, pepper Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Low

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

How to Burn Off Oven-baked potato, eggplant, pepper

To burn the 65 calories in 100 g:

🚶

16min

Walking (5 km/h)

🏃

7min

Running (8 km/h)

🚴

9min

Cycling

🏊

8min

Swimming

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

Is Oven-baked potato, eggplant, pepper 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 Oven-baked potato, eggplant, pepper 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 Oven-baked potato, eggplant, pepper 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

Oven-baked potato, eggplant, pepper Fat Profile

SATURATED

0.12g

MONOUNSATURATED

0.13g

POLYUNSATURATED

0.11g

⚖️

Omega 6:3 ratio 2.3:1

Below the ideal 4:1 — a good omega balance.

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🍅

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18 kcal

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Mixed Green Salad

18 kcal

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31 kcal

🥄

Boiled Beetroot

44 kcal

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20 kcal

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Oven-Roasted Mixed Vegetables

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Frequently Asked Questions About Oven-baked potato, eggplant, pepper

How do you make oven-baked potato, eggplant, and pepper?

To make oven-baked potato, eggplant, and pepper, cut the vegetables into similar-sized pieces, toss them with a little oil and seasoning, and spread them in one layer on a tray. Roast until the potatoes are tender and the vegetables are browned.

What temperature should you use for oven-baked potato, eggplant, and pepper?

Roast oven-baked potato, eggplant, and pepper at about 400°F (200°C) in a preheated oven. This heat helps the vegetables brown while the potato cooks through; turn the pieces once during cooking for more even coloring.

How do you stop eggplant from getting soggy in oven-baked potato, eggplant, and pepper?

To keep the eggplant in oven-baked potato, eggplant, and pepper from turning soggy, leave space between the pieces and avoid adding too much oil. A hot oven and a single layer let moisture escape instead of steaming the vegetables.

Should you peel the vegetables for oven-baked potato, eggplant, and pepper?

No, you do not have to peel the vegetables for oven-baked potato, eggplant, and pepper. Scrub the potato and wash the eggplant and pepper well; remove the pepper stem and seeds, then cut everything into bite-sized pieces.

Can you roast frozen vegetables for oven-baked potato, eggplant, and pepper?

Yes, frozen eggplant or pepper can be roasted, but they release more moisture than fresh vegetables and may brown less. For oven-baked potato, eggplant, and pepper, roast the frozen pieces straight from the freezer and give them extra space on the tray.

How can you get crispy potatoes in oven-baked potato, eggplant, and pepper?

For crispier potatoes in oven-baked potato, eggplant, and pepper, cut them into small, even pieces and dry them thoroughly after washing. Preheat the tray and spread the potatoes without crowding; the eggplant and pepper can be added in larger pieces.

What herbs and spices go well with oven-baked potato, eggplant, and pepper?

Oregano, thyme, black pepper, garlic, and smoked or sweet paprika pair well with oven-baked potato, eggplant, and pepper. Add fresh herbs after roasting so they keep their aroma, or use dried herbs before baking.

Can you cook oven-baked potato, eggplant, and pepper in an air fryer?

Yes, you can make oven-baked potato, eggplant, and pepper in an air fryer by cooking the pieces in batches so air can circulate. Shake the basket partway through and check the potato for tenderness, since smaller pieces cook faster.

How long do leftovers of oven-baked potato, eggplant, and pepper keep?

Leftover oven-baked potato, eggplant, and pepper keeps for about 3–4 days in a covered container in the refrigerator. Let the vegetables cool before storing, and reheat only the portion you plan to eat.

What should you serve with oven-baked potato, eggplant, and pepper?

Oven-baked potato, eggplant, and pepper pairs well with yogurt dip, hummus, grains, or a crisp salad. Serve it as a vegetable side, or add beans, lentils, eggs, or another protein to make it a more substantial meal.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 25, 2026