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Roasted eggplant and red pepper spread Calories
Vegetable spread with fiber and vitamin C
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
2 tablespoon (medium) of Roasted eggplant and red pepper spread (30 g) has 18 calories. That works out to 60 calories per 100 g. It contains 2 g of carbs, 0.4 g of protein, 0.9 g of fat and 0.8 g of fiber. Its 10.5 mg of Vitamin C covers 12% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Roasted eggplant and red pepper spread Nutrition Facts
Selected: 2 tablespoon (medium) · 30 g
18
KCAL / 30G
Carbs
2g
· 1% DV
Protein
0.4g
· 1% DV
Fat
0.9g
· 1% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 45% · Protein 9% · Fat 46%
Roasted eggplant and red pepper spread nutrition facts table · 2 tablespoon (medium) (30 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 18 kcal | |
| Total fat | 0.9 g | 1% |
| Saturated fat | 0.13 g | 1% |
| Trans fat | 0 g | |
| Sodium | 96 mg | 4% |
| Total carbohydrate | 2 g | 1% |
| Fiber | 0.8 g | 3% |
| 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 1 Tablespoon of Roasted eggplant and red pepper spread?
| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 9 kcal |
| 1 teaspoon (small) | 5 g | 3 kcal |
| 2 tablespoon (medium) | 30 g | 18 kcal |
| 3 tablespoon (large) | 45 g | 27 kcal |
| 1 serving (small) | 50 g | 30 kcal |
| 1 serving (medium) | 75 g | 45 kcal |
| 100 g | 100 g | 60 kcal |
| 1 serving (large) | 120 g | 72 kcal |
| 1 cup (whole) | 220 g | 132 kcal |
Calculated from 60 calories per 100 g.
Frequently Asked Questions About Roasted eggplant and red pepper spread
What is in roasted eggplant and red pepper spread?
Roasted eggplant and red pepper spread is made mainly from roasted eggplant and red bell pepper. Recipes often add olive oil, garlic, lemon juice, and salt; some include herbs or other seasonings, so the exact ingredient list varies.
How do you make roasted eggplant and red pepper spread?
Roast whole eggplants and red peppers until their skins are charred and the flesh is soft. Peel them, let excess liquid drain, then chop or mash the flesh and mix it with olive oil, lemon juice, garlic, and seasonings.
Do you peel the eggplant for roasted eggplant and red pepper spread?
Yes, the charred eggplant skin is usually removed before making roasted eggplant and red pepper spread. Leaving it on can make the texture tougher and the flavor more bitter; covering the roasted eggplant briefly helps loosen the skin for peeling.
How do you stop roasted eggplant and red pepper spread from becoming watery?
Drain the roasted eggplant and peppers after peeling them, since they release liquid as they cool. Chopping the vegetables rather than blending them for too long also helps preserve a thicker texture; stir the spread before serving if liquid separates.
Why does roasted eggplant and red pepper spread taste bitter?
Roasted eggplant and red pepper spread can taste bitter if too much charred skin remains or the vegetables are badly scorched. Remove blackened skin and taste the mixture before seasoning; a little lemon juice and olive oil can balance a smoky, bitter edge.
How should you serve roasted eggplant and red pepper spread?
Serve roasted eggplant and red pepper spread as a dip with pita or crusty bread, or alongside grilled vegetables, fish, or meat. It also works as a sandwich filling; add fresh herbs or a drizzle of olive oil just before serving.
How long does roasted eggplant and red pepper spread last in the fridge?
Roasted eggplant and red pepper spread generally keeps for 3–4 days in a clean, airtight container in the refrigerator. Use a clean spoon each time and discard it if its smell or appearance changes; do not leave it sitting out for long.
Can you freeze roasted eggplant and red pepper spread?
Yes, roasted eggplant and red pepper spread can be frozen in airtight, portion-sized containers. Its texture may become softer or release liquid after thawing, so stir it well before serving and use it in cooked dishes if the texture is less appealing.
Is roasted eggplant and red pepper spread the same as baba ganoush?
No, roasted eggplant and red pepper spread is not necessarily baba ganoush. Baba ganoush is typically an eggplant dip with tahini, lemon, and garlic, while this spread features red pepper and does not have to contain tahini.
Can roasted eggplant and red pepper spread be used in sandwiches?
Yes, roasted eggplant and red pepper spread makes a flavorful sandwich or wrap filling. Spread a thin layer on bread, then add ingredients such as leafy greens, cheese, or grilled vegetables; drain the spread first if it seems especially wet.
Roasted eggplant and red pepper spread Vitamins & Minerals
Vitamins
Vitamin C
10.5mg · 12% DV
B6
0.04mg · 2% DV
Vitamin E
0.32mg · 2% DV
Folate
6.6µg · 2% DV
Minerals
Sodium
96mg · 4% DV
Copper
0.03mg · 3% DV
Potassium ⭐
72mg · 2% DV
Manganese
0.05mg · 2% DV
Roasted eggplant and red pepper spread Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Roasted eggplant and red pepper spread
To burn the 18 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 Roasted eggplant and red pepper spread?
Roasted eggplant and red pepper spread is a Turkish-style mash of charred eggplant and sweet red kapya peppers. Recipes may also add olive oil, garlic or lemon, so the texture can range from silky to pleasantly chunky and the seasoning varies.
Its smoky, gently sweet flavour works as a dip or a spread on bread, and it is often served alongside grilled foods or as part of a mezze table. In Turkey, it can also appear among breakfast dishes; elsewhere, serve it with toast, flatbread or raw vegetables. It brings fibre and vitamin C from the vegetables, while remaining relatively light at 60 calories per 100 g. For a lighter version, use olive oil sparingly.
How Nutritious Is Roasted eggplant and red pepper spread?
Nutrient density
Medium
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 Roasted eggplant and red pepper 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 Roasted eggplant and red pepper spread Contain Allergens?
No known major allergens
Which Diets Is Roasted eggplant and red pepper 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
✓ Suitable
Low FODMAP
— Not suitable
Roasted eggplant and red pepper spread Fat Profile
SATURATED
0.13g
MONOUNSATURATED
0.61g
POLYUNSATURATED
0.12g
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.