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Roasted red pepper and eggplant salad Calories
Roasted eggplant and red pepper salad, fiber-rich and low calorie
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Roasted red pepper and eggplant salad (150 g) has 78 calories. That works out to 52 calories per 100 g. It contains 10.2 g of carbs, 1.8 g of protein, 3.6 g of fat and 4.4 g of fiber. Its 57 mg of Vitamin C covers 63% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Roasted red pepper and eggplant salad Nutrition Facts
Selected: 1 serving (medium) · 150 g
78
KCAL / 150G
Carbs
10.2g
· 4% DV
Protein
1.8g
· 4% DV
Fat
3.6g
· 5% DV
Fiber
4.4g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 51% · Protein 9% · Fat 40%
Roasted red pepper and eggplant salad nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 78 kcal | |
| Total fat | 3.6 g | 5% |
| Saturated fat | 0.51 g | 3% |
| Trans fat | 0 g | |
| Sodium | 270 mg | 12% |
| Total carbohydrate | 10.2 g | 4% |
| Fiber | 4.4 g | 16% |
| Protein | 1.8 g | 4% |
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 and eggplant salad?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 78 kcal |
| 1 tablespoon (grated) | 18 g | 9 kcal |
| 2 tablespoon (grated) | 36 g | 19 kcal |
| ½ cup (shredded) | 82 g | 43 kcal |
| 100 g | 100 g | 52 kcal |
| 1 serving (small) | 100 g | 52 kcal |
| 1 cup (shredded) | 165 g | 86 kcal |
| 1 serving (large) | 220 g | 114 kcal |
| 1 piece (whole) | 250 g | 130 kcal |
Calculated from 52 calories per 100 g.
Frequently Asked Questions About Roasted red pepper and eggplant salad
How do you make roasted red pepper and eggplant salad?
Roast the red peppers and eggplant until soft, peel away the charred skins, then chop and combine them. Dress the vegetables with olive oil, lemon juice, salt, and, if you like, crushed garlic. Add chopped parsley for freshness.
What goes in roasted red pepper and eggplant salad?
The basic salad combines roasted red peppers and eggplant with olive oil, lemon juice, and salt. Garlic is a common addition, while parsley, vinegar, or chilli flakes can be added to taste. Recipes vary, so none of those extras is essential.
How do you roast peppers and eggplant for this salad?
You can roast them over a grill, on a gas flame, or in an oven. Direct flame gives the vegetables a smokier flavour, while the oven is convenient for roasting a batch together. Cook until tender, turning as needed for even charring.
Do you peel the eggplant and peppers for roasted red pepper and eggplant salad?
Yes, peel off the charred outer skins after roasting. Letting the vegetables steam briefly in a covered bowl loosens the skins, making them easier to remove. Avoid rinsing them under running water, which can wash away some of the smoky flavour.
How do you stop roasted red pepper and eggplant salad from getting watery?
Drain the roasted vegetables before chopping and dressing them. Eggplant and peppers release liquid as they cool, so letting them sit in a colander helps keep the salad from becoming watery. Add salt and lemon juice shortly before serving.
How long does roasted red pepper and eggplant salad last in the fridge?
Keep the salad in a covered container in the refrigerator and eat it within a few days. Use a clean serving spoon, and return leftovers to the fridge promptly rather than leaving them at room temperature.
Can you freeze roasted red pepper and eggplant salad?
Yes, but freezing can make the vegetables softer and more watery after thawing. Freeze the roasted vegetables before adding fresh herbs, if possible. Thaw them in the refrigerator, drain excess liquid, and refresh the salad with lemon juice and olive oil.
What do you serve with roasted red pepper and eggplant salad?
Serve it alongside grilled meat, fish, or other vegetables, or offer it as part of a mezze spread with bread. Its smoky, tangy flavour also works as a topping for sandwiches or a simple grain bowl.
Is roasted red pepper and eggplant salad the same as baba ganoush?
No. This salad usually has chopped roasted peppers and eggplant with a light olive-oil dressing, while baba ganoush is typically a smoother eggplant dip that includes tahini. Recipes vary, but the pepper pieces distinguish this salad.
Can roasted red pepper and eggplant salad help with weight loss?
It can fit into a weight-loss meal as a vegetable-rich side, but it does not cause weight loss on its own. The amount of olive oil and what you serve alongside it affect how filling and energy-dense the meal is.
Roasted red pepper and eggplant salad Vitamins & Minerals
Vitamins
Vitamin C
57mg · 63% DV
Vitamin E
1.65mg · 11% DV
B6
0.17mg · 10% DV
Vitamin K
9.75µg · 8% DV
Minerals
Copper
0.12mg · 13% DV
Sodium
270mg · 12% DV
Manganese
0.24mg · 10% DV
Potassium ⭐
330mg · 10% DV
Roasted red pepper and eggplant salad Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Roasted red pepper and eggplant salad
To burn the 78 calories in 1 serving (medium) (150 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 and eggplant salad?
Roasted red pepper and eggplant salad is a Turkish-style dish made with aubergine and fleshy, sweet red peppers charred over a flame or in the oven, then peeled and chopped. It is often dressed with olive oil and lemon; garlic and fresh herbs are common additions, though recipes vary.
The vegetables bring a smoky, gently sweet flavour, with soft aubergine and tender pepper. In Turkey it is served as a meze or alongside grilled dishes, and it also works as a side for everyday meals; crusty bread is an easy pairing. Naturally vegetable-forward, it is a light choice with a good amount of fibre. Use a modest hand with the oil if you want to keep the dressing lighter.
How Nutritious Is Roasted red pepper and eggplant salad?
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 and eggplant 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 red pepper and eggplant salad Contain Allergens?
No known major allergens
Which Diets Is Roasted red pepper and eggplant 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 red pepper and eggplant salad Fat Profile
SATURATED
0.51g
MONOUNSATURATED
1.53g
POLYUNSATURATED
1.13g
Omega 6:3 ratio 21.6:1
Above the ideal 4:1 (21.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.