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Roasted Red Pepper & Eggplant Mix Calories
Roasted vegetables, source of fiber and antioxidants
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Roasted Red Pepper & Eggplant Mix (120 g) has 46 calories. That works out to 38 calories per 100 g. It contains 8.6 g of carbs, 1.4 g of protein, 0.4 g of fat and 3.4 g of fiber. Its 78 mg of Vitamin C covers 87% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Roasted Red Pepper & Eggplant Mix Nutrition Facts
Selected: 1 serving (medium) · 120 g
46
KCAL / 120G
Carbs
8.6g
· 3% DV
Protein
1.4g
· 3% DV
Fat
0.4g
· 1% DV
Fiber
3.4g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 79% · Protein 13% · Fat 8%
Roasted Red Pepper & Eggplant Mix nutrition facts table · 1 serving (medium) (120 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 46 kcal | |
| Total fat | 0.4 g | 1% |
| Saturated fat | 0.06 g | 0% |
| Trans fat | 0 g | |
| Sodium | 6 mg | 0% |
| Total carbohydrate | 8.6 g | 3% |
| Fiber | 3.4 g | 12% |
| Protein | 1.4 g | 3% |
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 Red Pepper & Eggplant Mix?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 46 kcal |
| 1 piece (small) | 60 g | 23 kcal |
| 1 serving (small) | 80 g | 30 kcal |
| 100 g | 100 g | 38 kcal |
| 1 piece (medium) | 100 g | 38 kcal |
| 1 cup (medium) | 130 g | 49 kcal |
| 1 piece (large) | 150 g | 57 kcal |
| 1 serving (large) | 180 g | 68 kcal |
| 2 serving (double) | 240 g | 91 kcal |
Calculated from 38 calories per 100 g.
Frequently Asked Questions About Roasted Red Pepper & Eggplant Mix
How do you roast the vegetables for a roasted red pepper and eggplant mix?
Roast the peppers and eggplant until their skins are blistered and charred, turning them as needed for even cooking. Pierce the eggplant first so steam can escape. The peppers may soften sooner, so remove each vegetable when tender rather than waiting for both to finish together.
How do you serve a roasted red pepper and eggplant mix?
A roasted red pepper and eggplant mix works well as a chilled mezze, a sandwich filling, or a side for grilled meat, fish, and beans. Dress it with olive oil, lemon, and garlic, or stir it into pasta or a grain bowl.
How long does a roasted red pepper and eggplant mix last in the fridge?
A roasted red pepper and eggplant mix typically keeps for 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after it cools, and use a clean utensil when serving to keep the leftovers fresh.
Can you freeze a roasted red pepper and eggplant mix?
Yes, a roasted red pepper and eggplant mix can be frozen in airtight, portion-sized containers. Its texture may be softer and wetter after thawing, so use thawed portions in soups, pasta sauces, or cooked dishes rather than expecting a firm salad.
Do you need to peel the vegetables in a roasted red pepper and eggplant mix?
Usually, yes: peel away the charred skins before mixing roasted red peppers and eggplant. Letting the vegetables steam briefly in a covered bowl makes peeling easier. Remove loose burnt skin too, since it can add a bitter, ashy flavor.
Why is my roasted red pepper and eggplant mix watery?
A roasted red pepper and eggplant mix can turn watery because both vegetables release liquid after roasting and chopping. Drain the chopped vegetables before dressing them, and add salt, lemon, or other wet ingredients shortly before serving.
Can you make a roasted red pepper and eggplant mix ahead of time?
Yes, you can make a roasted red pepper and eggplant mix ahead and refrigerate it in a covered container. For the freshest texture, drain any liquid and add the final dressing shortly before serving; the flavors often meld while the vegetables chill.
Is a roasted red pepper and eggplant mix eaten hot or cold?
A roasted red pepper and eggplant mix can be eaten warm, at room temperature, or chilled. It is commonly served cold as a mezze, while warming it gently makes it an easy topping for toast, pasta, or roasted meat.
What seasonings go well in a roasted red pepper and eggplant mix?
Garlic, lemon juice, olive oil, parsley, and a little salt complement a roasted red pepper and eggplant mix without masking its smoky flavor. For a Turkish-inspired variation, add pul biber; mix in fresh herbs just before serving.
Can you make a roasted red pepper and eggplant mix without a grill?
Yes, you can make a roasted red pepper and eggplant mix in a hot oven or under the broiler. Turn the vegetables as their skins blister, and remove the peppers as soon as they soften; an open flame is not essential for a smoky, roasted flavor.
Roasted Red Pepper & Eggplant Mix Vitamins & Minerals
Vitamins
Vitamin C
78mg · 87% DV
Vitamin A
384µg · 43% DV
Vitamin E
1.8mg · 12% DV
Vitamin K
8.64µg · 7% DV
Minerals
Copper
0.1mg · 11% DV
Potassium ⭐
264mg · 8% DV
Manganese
0.16mg · 7% DV
Phosphorus
31mg · 4% DV
Sodium
6mg · 0% DV
Roasted Red Pepper & Eggplant Mix Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Roasted Red Pepper & Eggplant Mix
To burn the 46 calories in 1 serving (medium) (120 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 Red Pepper & Eggplant Mix?
Roasted red pepper and eggplant mix brings together vegetables whose skins have been charred over a flame or in an oven and then removed. It is at home on Turkish tables as a meze or salad: the peppers turn sweet and smoky, while the eggplant makes the mixture soft and tender.
Serve it with bread, alongside grilled dishes, or as part of a spread with other small plates. It is a vegetable-forward choice that contributes fibre without adding much energy; each 100 g provides 2.8 g of fibre. If you are keeping the plate lighter, use any added oil sparingly.
How Nutritious Is Roasted Red Pepper & Eggplant Mix?
Nutrient density
High
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 Red Pepper & Eggplant Mix 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 Red Pepper & Eggplant Mix Contain Allergens?
No known major allergens
Which Diets Is Roasted Red Pepper & Eggplant Mix 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 Red Pepper & Eggplant Mix Fat Profile
SATURATED
0.06g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.