1 serving (medium) of Eggplant vegetable stew (180 g) has 99 calories. That works out to 55 calories per 100 g. It contains 13.5 g of carbs, 2.7 g of protein, 4 g of fat and 5 g of fiber. Its 0.1 mg of Copper covers 16% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.

What is Eggplant vegetable stew?

Eggplant vegetable stew is a Turkish home-style dish of tender eggplant cooked with tomato, green pepper and onion. Recipes vary, but the vegetables are commonly simmered together until the eggplant softens and the tomato forms a glossy sauce; olive oil is often used.

The eggplant turns silky, while the sauce tastes gently sweet and tangy. Serve it warm or at room temperature with bread to mop up the sauce, or alongside rice and a spoonful of yogurt. It is a vegetable-forward dish with fibre and relatively little energy per serving. For a lighter meal, keep the oil modest and pair it with a crisp salad rather than a large portion of rice.

Eggplant vegetable stew Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

7.5g

· 3% DV

Protein

1.5g

· 3% DV

Fat

2.2g

· 3% 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 54% · Protein 11% · Fat 35%

Eggplant vegetable stew Vitamins & Minerals

Vitamins

Vitamin C

7.5mg · 8% DV

0.25mg · 5% DV

0.08mg · 5% DV

Folate

18µg · 5% DV

Minerals

Sodium

120mg · 5% DV

Potassium ⭐

180mg · 5% DV

Magnesium

15mg · 4% DV

Phosphorus

28mg · 4% DV

How Nutritious Is Eggplant vegetable stew?

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

51/ 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.

Eggplant vegetable stew Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

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

How to Burn Off Eggplant vegetable stew

To burn the 55 calories in 100 g:

🚶

14min

Walking (5 km/h)

🏃

6min

Running (8 km/h)

🚴

7min

Cycling

🏊

6min

Swimming

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

Is Eggplant vegetable stew 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 Eggplant vegetable stew 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 Eggplant vegetable stew 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

Eggplant vegetable stew Fat Profile

SATURATED

0.3g

MONOUNSATURATED

1.2g

POLYUNSATURATED

0.7g

⚖️

Omega 6:3 ratio 9:1

Above the ideal 4:1 (9:1).

Compare Eggplant vegetable stew

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Eggplant vegetable stew vs Mixed Green Salad37 kcal more per 100 g

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Eggplant vegetable stew vs Red Pepper24 kcal more per 100 g

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Eggplant vegetable stew vs Boiled Beetroot11 kcal more per 100 g

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Foods Similar to Eggplant vegetable stew

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

🥗

Arugula

25 kcal

🥕🥦🍆

Oven-Roasted Mixed Vegetables

65 kcal

Frequently Asked Questions About Eggplant vegetable stew

How do you make eggplant vegetable stew?

Eggplant vegetable stew is made by simmering eggplant with tomatoes, peppers, and onion until tender. Soften the onion first, add the other vegetables with a little liquid, and cook gently so the eggplant holds its shape.

What goes into eggplant vegetable stew?

Eggplant vegetable stew usually contains eggplant, tomato, peppers, onion, and oil. Garlic and herbs are common additions, while some versions include zucchini, potatoes, or chickpeas; add extra vegetables according to how quickly they cook.

What should you serve with eggplant vegetable stew?

Eggplant vegetable stew goes well with rice, crusty bread, or couscous, which soak up its tomato sauce. For a more substantial meal, serve it with beans or a simple salad; it can be enjoyed warm or at room temperature.

Do you peel eggplant for eggplant vegetable stew?

No, you do not have to peel eggplant for eggplant vegetable stew. The skin helps the cubes keep their shape and adds color, but you can peel it in strips or remove it entirely if you prefer a softer texture.

Can you freeze eggplant vegetable stew?

Yes, eggplant vegetable stew can be frozen once it has cooled. Freeze it in airtight, meal-sized containers and thaw it in the refrigerator; the eggplant may become softer after thawing, but the stew is still suitable for reheating.

How long does eggplant vegetable stew last in the fridge?

Eggplant vegetable stew keeps for about three days in the refrigerator when stored promptly in a covered container. Reheat only the portion you plan to eat, until it is steaming hot, rather than warming the whole batch repeatedly.

Can you add chickpeas to eggplant vegetable stew?

Yes, chickpeas make eggplant vegetable stew heartier and add a tender, nutty contrast to the vegetables. Stir in cooked or canned, drained chickpeas while the stew simmers so they warm through without turning mushy.

Why is my eggplant vegetable stew watery?

Eggplant vegetable stew can turn watery when the vegetables release liquid or when too much water is added. Cook it uncovered near the end to let excess liquid evaporate, and add only a small amount of water at first.

Can eggplant vegetable stew be made ahead?

Yes, eggplant vegetable stew can be made ahead and refrigerated after it cools. Its flavors often meld overnight; reheat it gently on the stove and add a splash of water if the sauce has thickened too much.

Is eggplant vegetable stew healthy?

Yes, eggplant vegetable stew can be a nourishing meal because it combines several vegetables and provides fiber. Its overall balance depends on what you serve alongside it, so pair it with a protein-rich food if you want a more filling meal.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026