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Roasted Eggplant Potato Salad Calories
Fiber-containing plant-based potato salad
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Roasted Eggplant Potato Salad (180 g) has 200 calories. That works out to 111 calories per 100 g. It contains 27.7 g of carbs, 3.8 g of protein, 9.2 g of fat and 5.6 g of fiber. Its 0.2 mg of Copper covers 24% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Roasted Eggplant Potato Salad Nutrition Facts
Selected: 1 serving (medium) · 180 g
200
KCAL / 180G
Carbs
27.7g
· 10% DV
Protein
3.8g
· 8% DV
Fat
9.2g
· 12% DV
Fiber
5.6g
· 20% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 7% · Fat 40%
Roasted Eggplant Potato Salad nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 200 kcal | |
| Total fat | 9.2 g | 12% |
| Saturated fat | 1.3 g | 7% |
| Trans fat | 0 g | |
| Sodium | 342 mg | 15% |
| Total carbohydrate | 27.7 g | 10% |
| Fiber | 5.6 g | 20% |
| Protein | 3.8 g | 8% |
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 Roasted Eggplant Potato Salad?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 200 kcal |
| 1 tablespoon (small) | 18 g | 20 kcal |
| 100 g | 100 g | 111 kcal |
| ½ cup (small) | 100 g | 111 kcal |
| 1 cup (medium) | 180 g | 200 kcal |
| 1 serving (large) | 250 g | 278 kcal |
| 1 pack (large) | 300 g | 333 kcal |
Calculated from 111 calories per 100 g.
Frequently Asked Questions About Roasted Eggplant Potato Salad
How do you make Roasted Eggplant Potato Salad?
To make Roasted Eggplant Potato Salad, toss cooked, cooled potatoes with peeled roasted eggplant, olive oil, lemon juice, salt, and chopped herbs. Fold the ingredients together gently so the potatoes keep their shape, then chill briefly or serve at room temperature.
Can you make Roasted Eggplant Potato Salad ahead of time?
Yes, you can prepare Roasted Eggplant Potato Salad ahead and refrigerate it in a covered container. Add delicate herbs just before serving, then taste and refresh the lemon or olive oil if needed. Keep it chilled rather than leaving it out for hours.
Does Roasted Eggplant Potato Salad need mayonnaise?
No, Roasted Eggplant Potato Salad does not need mayonnaise. Olive oil and lemon make a simple dressing that complements the smoky eggplant; you can add mayonnaise for a creamier version, but it will change the salad’s lighter, Mediterranean-style character.
How do you roast eggplant for Roasted Eggplant Potato Salad?
Roast the eggplant whole under a broiler, over a flame, or on a grill, turning it until the skin is charred and the flesh is soft. Let it cool, peel it, and drain excess liquid before mixing it into Roasted Eggplant Potato Salad.
Should Roasted Eggplant Potato Salad be served warm or cold?
Roasted Eggplant Potato Salad is usually best chilled or at room temperature, when the dressing has had time to season the potatoes. For a warm version, let the potatoes cool slightly before adding herbs or any yogurt-based dressing.
What dressing goes with Roasted Eggplant Potato Salad?
A lemon-and-olive-oil dressing works well with Roasted Eggplant Potato Salad because its acidity balances the potato and smoky eggplant. Garlic, parsley, or fresh dill can add flavor. For a creamy variation, stir in plain yogurt after the potatoes have cooled.
How do you keep potatoes from falling apart in Roasted Eggplant Potato Salad?
Use potatoes that hold their shape when boiled, cook them only until tender, and let them cool before cutting. Mix Roasted Eggplant Potato Salad gently, adding the soft roasted eggplant last, so the potatoes do not break down into the dressing.
Can you eat the roasted eggplant skin in Roasted Eggplant Potato Salad?
You can eat roasted eggplant skin, but it is usually peeled off for Roasted Eggplant Potato Salad. The charred skin can taste bitter or feel tough, while removing it leaves the soft, smoky flesh that blends more evenly with the potatoes.
What can you serve with Roasted Eggplant Potato Salad?
Serve Roasted Eggplant Potato Salad alongside grilled vegetables, beans, or grilled fish or meat. It also works as a picnic side or a light meal with bread and a crisp green salad; its smoky flavor pairs especially well with fresh, tangy accompaniments.
Why is Roasted Eggplant Potato Salad watery?
Roasted Eggplant Potato Salad can turn watery if the roasted eggplant has not drained or the potatoes are mixed while hot. Drain the peeled eggplant, cool and thoroughly dry the potatoes, and add the dressing gradually so the salad stays cohesive.
Roasted Eggplant Potato Salad Vitamins & Minerals
Vitamins
B6
0.4mg · 24% DV
Vitamin C
14.76mg · 16% DV
B3
2.07mg · 13% DV
B5
0.63mg · 13% DV
Minerals
Copper
0.22mg · 24% DV
Potassium ⭐
522mg · 15% DV
Manganese
0.34mg · 15% DV
Sodium
342mg · 15% DV
Roasted Eggplant Potato Salad Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Roasted Eggplant Potato Salad
To burn the 200 calories in 1 serving (medium) (180 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 Potato Salad?
Roasted Eggplant Potato Salad brings tender boiled potatoes together with eggplant softened over a flame or in the oven. Olive oil and lemon are common additions, and recipes may include parsley or onion; it is a flexible home-style salad rather than a dish with one fixed formula.
The eggplant lends a mellow, smoky note that contrasts with the potato’s gentle, filling texture. Serve it warm or chilled alongside grilled foods, or as part of a mezze-style spread; it also works as a light lunch with bread. It is plant-based and provides fibre, with 3.1 g per 100 g. For a lighter dressing, use a little less oil and brighten the salad with extra lemon and herbs.
How Nutritious Is Roasted Eggplant Potato Salad?
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 Potato Salad 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 Potato Salad Contain Allergens?
No known major allergens
Which Diets Is Roasted Eggplant Potato Salad 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
Roasted Eggplant Potato Salad Fat Profile
SATURATED
1.3g
MONOUNSATURATED
5.72g
POLYUNSATURATED
1.03g
Omega 6:3 ratio 13.6:1
Above the ideal 4:1 (13.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.