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A convenient prepared meal made with roasted eggplant, vegetable oil, and seasonings.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Roasted Eggplant Prepared Meal (200 g) has 346 calories. That works out to 173 calories per 100 g. It contains 16.4 g of carbs, 12.8 g of protein, 25 g of fat and 1.2 g of fiber. Its 0.2 mg of Copper covers 20% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 200 g
346
KCAL / 200G
Carbs
16.4g
· 6% DV
Protein
12.8g
· 26% DV
Fat
25g
· 32% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 19% · Protein 15% · Fat 66%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 346 kcal | |
| Total fat | 25 g | 32% |
| Saturated fat | 2.1 g | 11% |
| Trans fat | 0.04 g | |
| Sodium | 520 mg | 23% |
| Total carbohydrate | 16.4 g | 6% |
| Fiber | 1.2 g | 4% |
| Protein | 12.8 g | 26% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 200 g | 346 kcal |
| 1 teaspoon (small) | 8 g | 14 kcal |
| 1 tablespoon (small) | 18 g | 31 kcal |
| 100 g | 100 g | 173 kcal |
| ½ cup (half) | 110 g | 190 kcal |
| 1 serving (small) | 150 g | 260 kcal |
| 1 cup (medium) | 220 g | 381 kcal |
| 1 serving (large) | 300 g | 519 kcal |
| 1 bottle (whole) | 350 g | 606 kcal |
| 1 pack (whole) | 400 g | 692 kcal |
Calculated from 173 calories per 100 g.
Heat a roasted eggplant prepared meal in a pan or microwave until it is hot throughout. Stir it partway through heating so the warmth spreads evenly, especially when using a microwave.
A roasted eggplant prepared meal pairs well with rice, bulgur, crusty bread, or a fresh salad. Add chickpeas or lentils on the side to make it a more filling meal.
A roasted eggplant prepared meal is generally made with roasted eggplant, vegetable oil, and seasonings. Some versions include ingredients such as tomato or onion, so the exact recipe can vary by product.
No, a roasted eggplant prepared meal is not necessarily baba ganoush. Baba ganoush is a specific dip, often made with tahini, while prepared eggplant meals vary and may be served warm as a side or main dish.
Yes, you can eat a roasted eggplant prepared meal cold if it has been stored safely. Its roasted flavor works well in a cold salad or sandwich; follow any serving directions on the package.
Keep an opened roasted eggplant prepared meal covered in the refrigerator and eat it within 3–4 days. Do not leave it at room temperature for extended periods, and discard it if you notice signs of spoilage.
Yes, you can freeze a roasted eggplant prepared meal in an airtight container, preferably in portions. The eggplant may become softer or release water after thawing, so stir it well when reheating.
To make a roasted eggplant prepared meal at home, roast eggplants, remove their skins, and chop the flesh. Cook it briefly with vegetable oil and seasonings; add tomato or onion if you like.
Yes, a roasted eggplant prepared meal can be stirred into cooked pasta as a quick sauce. Warm it first, loosen it with a little pasta water if needed, and taste before adding extra seasoning.
Yes, a roasted eggplant prepared meal works as a sandwich or wrap filling. Drain excess liquid first to keep the bread from getting soggy, then add crisp greens or another filling for texture.
Vitamins
Vitamin E
2.2mg · 15% DV
Biotin
3.6µg · 12% DV
B1
0.14mg · 12% DV
B5
0.5mg · 10% DV
Minerals
Sodium
520mg · 23% DV
Copper
0.18mg · 20% DV
Manganese
0.36mg · 16% DV
Potassium ⭐
380mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 346 calories in 1 serving (medium) (200 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.
Roasted eggplant prepared meal combines eggplant cooked over a flame or in an oven with vegetable oil and seasonings; some versions include other vegetables. Roasted eggplant is familiar in Turkish and wider Mediterranean cooking, though the exact recipe varies between prepared products.
Its soft texture and lightly smoky flavour work served warm or at room temperature, with bread, grains or a fresh salad. It is vegetable-forward, but the oil makes it richer than plain eggplant, and it is not especially protein-rich on its own. For a more substantial meal, pair it with beans or lentils; check the pack directions for whether it needs reheating.
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.
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.
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.
No known major allergens
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
SATURATED
2.1g
MONOUNSATURATED
8.9g
POLYUNSATURATED
5.6g
Omega 6:3 ratio 53:1
Above the ideal 4:1 (53:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.