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Pickled baby eggplant Calories
A vegetable-based pickle with fiber and typically a high sodium content.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Pickled baby eggplant (50 g) has 43 calories. That works out to 85 calories per 100 g. It contains 3 g of carbs, 0.6 g of protein, 3 g of fat and 1.3 g of fiber. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Pickled baby eggplant Nutrition Facts
Selected: 1 serving (medium) · 50 g
43
KCAL / 50G
Carbs
3g
· 1% DV
Protein
0.6g
· 1% DV
Fat
3g
· 4% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 29% · Protein 6% · Fat 65%
Pickled baby eggplant nutrition facts table · 1 serving (medium) (50 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 43 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 0.4 g | 2% |
| Trans fat | 0 g | |
| Sodium | 450 mg | 20% |
| Total carbohydrate | 3 g | 1% |
| Fiber | 1.3 g | 5% |
| Protein | 0.6 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 1 Serving of Pickled baby eggplant?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 50 g | 43 kcal |
| 1 tablespoon (small) | 15 g | 13 kcal |
| 1 ounce (small) | 28 g | 24 kcal |
| 1 piece (small) | 30 g | 26 kcal |
| 2 tablespoon (medium) | 30 g | 26 kcal |
| 2 piece (medium) | 60 g | 51 kcal |
| 0.25 cup (medium) | 60 g | 51 kcal |
| 3 piece (large) | 90 g | 77 kcal |
| 100 g | 100 g | 85 kcal |
| ½ cup (large) | 120 g | 102 kcal |
Calculated from 85 calories per 100 g.
Frequently Asked Questions About Pickled baby eggplant
What is pickled baby eggplant made of?
Pickled baby eggplant is made from small eggplants preserved in a seasoned brine, commonly with vinegar, salt, and garlic. Some versions are slit and stuffed with cabbage, carrot, herbs, or other vegetables, so the filling and degree of sourness vary by recipe.
How do you make pickled baby eggplant?
To make pickled baby eggplant, wash and trim the eggplants, make shallow slits, and pack them into a clean jar with garlic and any chosen filling. Cover them completely with prepared brine, keep them submerged, and let them pickle according to the recipe.
Does pickled baby eggplant need to be refrigerated after opening?
Yes, refrigerate pickled baby eggplant after opening and keep the jar tightly closed. Use a clean utensil each time and make sure the eggplants stay beneath the brine; discard them if you see mold or notice an unpleasant, unusual odor.
Why does pickled baby eggplant get soft?
Pickled baby eggplant can turn soft if it is overcooked before pickling, kept too warm, or left exposed above the brine. Prepare it only until just tender and keep every piece submerged; soft texture together with mold or a foul smell is a reason to discard it.
How long does pickled baby eggplant take to pickle?
Pickled baby eggplant is ready on a schedule that varies with the recipe, eggplant size, and storage temperature. Keep the jar out of direct sunlight in a cool place, and check the texture and flavor rather than relying on a fixed number of days.
What do you serve with pickled baby eggplant?
Pickled baby eggplant pairs well with grilled meat, rice dishes, beans, and mezze because its tangy flavor cuts through richer foods. Serve a modest portion as a side or chop it into a sandwich; its brine can make a dish saltier.
Can you eat the skin of pickled baby eggplant?
Yes, the skin of pickled baby eggplant is normally eaten along with the flesh. The small eggplants are generally preserved whole or slit, so there is no need to peel them; remove the stem if it remains tough.
How do you make pickled baby eggplant less salty?
To make pickled baby eggplant taste less salty, briefly soak only the portion you plan to serve in cold water, then drain it. This also washes away some sourness and seasoning, so avoid soaking the whole jar or diluting its preserving brine.
Is pickled baby eggplant fermented or made with vinegar?
Pickled baby eggplant can be vinegar-pickled or naturally fermented in a salt brine. Vinegar gives an immediate sharp acidity, while fermentation develops its sour flavor over time; the two methods produce different tastes and should not be treated as interchangeable recipes.
Why is the brine in pickled baby eggplant cloudy?
The brine in naturally fermented pickled baby eggplant may become slightly cloudy as fermentation proceeds, and cloudiness alone does not prove spoilage. Do not eat it if you also find mold, a slimy texture, or a strongly unpleasant odor.
Pickled baby eggplant Vitamins & Minerals
Vitamins
Vitamin E
0.55mg · 4% DV
B5
0.13mg · 3% DV
B6
0.04mg · 2% DV
Folate
9µg · 2% DV
Minerals
Sodium
450mg · 20% DV
Copper
0.04mg · 4% DV
Manganese
0.1mg · 4% DV
Potassium ⭐
95mg · 3% DV
Pickled baby eggplant Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pickled baby eggplant
To burn the 43 calories in 1 serving (medium) (50 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 Pickled baby eggplant?
Pickled baby eggplant is made by preserving small, young eggplants in a salty brine or vinegar, often with garlic and spices. In Turkish home-style versions, the eggplants may be left whole or slit so the sharp, savoury marinade can penetrate them; recipes vary from household to household.
The flavour is tangy and salty, with eggplant that softens while retaining some bite. In Turkey, it is served as a side at everyday meals, alongside dishes such as beans, rice or grilled meats, and may also appear on a meze table. It provides some fibre, but pickles like this are typically high in sodium. If you are watching your salt intake, keep the portion modest and drain or briefly rinse it before serving.
How Nutritious Is Pickled baby eggplant?
Nutrient density
Low
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 Pickled baby eggplant Processed?
NOVA 3
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 Pickled baby eggplant Contain Allergens?
No known major allergens
Which Diets Is Pickled baby eggplant 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
Pickled baby eggplant Fat Profile
SATURATED
0.4g
MONOUNSATURATED
1.9g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 11.7:1
Above the ideal 4:1 (11.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.