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Source of fiber and potassium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Sautéed Dried Eggplant and Pepper (150 g) has 132 calories. That works out to 88 calories per 100 g. It contains 17.7 g of carbs, 3.2 g of protein, 6.5 g of fat and 7.7 g of fiber. Its 0.3 mg of Copper covers 33% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
132
KCAL / 150G
Carbs
17.7g
· 6% DV
Protein
3.2g
· 6% DV
Fat
6.5g
· 8% DV
Fiber
7.7g
· 28% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 50% · Protein 9% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 132 kcal | |
| Total fat | 6.5 g | 8% |
| Saturated fat | 0.93 g | 5% |
| Trans fat | 0 g | |
| Sodium | 278 mg | 12% |
| Total carbohydrate | 17.7 g | 6% |
| Fiber | 7.7 g | 28% |
| Protein | 3.2 g | 6% |
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) | 150 g | 132 kcal |
| 1 tablespoon (small) | 18 g | 16 kcal |
| 3 tablespoon (medium) | 55 g | 48 kcal |
| 100 g | 100 g | 88 kcal |
| 1 cup (small) | 120 g | 106 kcal |
| 1 serving (large) | 220 g | 194 kcal |
| 1 serving (extra large) | 300 g | 264 kcal |
Calculated from 88 calories per 100 g.
Sautéed dried eggplant and pepper is a Turkish-style dish made by softening dried vegetables and cooking them in a pan, often with onion, tomato paste and olive oil. It is served as a side or meze, rather than as stuffed vegetables.
To make sautéed dried eggplant and pepper, rinse the dried pieces, boil them until tender, and drain them well. Sauté onion in olive oil, stir in tomato paste, then add the vegetables and cook until the flavors combine.
For sautéed dried eggplant and pepper, rinse the dried vegetables and simmer them in water until pliable and tender. Check each type as it cooks, since thin peppers may soften before thicker eggplant pieces; drain thoroughly before sautéing.
Sautéed dried eggplant and pepper can stay tough if the dried pieces go into the pan before they are fully softened. Boil them first and test a thicker piece; continue cooking it until tender, then drain the vegetables before sautéing.
No. Sautéed dried eggplant and pepper is cooked in a pan after the vegetables are softened, while Turkish stuffed dried eggplant and peppers are filled with a rice or bulgur mixture and cooked in a pot. The two dishes use similar dried vegetables but are prepared differently.
Onion and tomato paste are classic additions to sautéed dried eggplant and pepper. Garlic, red pepper flakes, black pepper or a splash of lemon can also work; add chili only if you want the finished dish spicy.
Yes, sautéed dried eggplant and pepper can be made without tomato paste. Sauté the onion in olive oil and season the softened vegetables with garlic, spices or lemon instead; chopped fresh tomato is another option, though it adds moisture.
Sautéed dried eggplant and pepper goes well with plain or garlic yogurt, rice, bulgur pilaf, or grilled foods. It can also be served at room temperature as part of a meze spread, with bread for scooping up the oil and sauce.
Yes, you can make sautéed dried eggplant and pepper ahead and refrigerate it in a covered container once cooled. Reheat it thoroughly in a pan before serving; its texture may soften slightly after storage.
Yes, sautéed dried eggplant and pepper can be frozen in airtight portions after it has cooled. Thaw it in the refrigerator and reheat in a pan; the vegetables may be softer than when freshly cooked.
Vitamins
Vitamin C
18.75mg · 21% DV
B6
0.32mg · 19% DV
Vitamin K
16.5µg · 14% DV
Vitamin E
1.73mg · 12% DV
Minerals
Copper
0.3mg · 33% DV
Manganese
0.5mg · 22% DV
Potassium ⭐
638mg · 19% DV
Magnesium
51mg · 12% DV
Sodium
278mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 132 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.
Sautéed Dried Eggplant and Pepper is a home-style Turkish vegetable dish made by softening dried aubergine and peppers, then cooking them in a pan with oil. Drying gives the vegetables a concentrated, savoury flavour; the aubergine turns tender while the peppers may retain a little bite.
In Turkey, it is served warm alongside a main meal or set out as part of a meze spread, often with bread or rice. It also fits easily into a plant-based meal with other vegetables or pulses. The dish offers a useful amount of fibre—5.1 g per 100 g—and is a good choice when you want a vegetable-led side. For a lighter version, use the oil sparingly and let the rehydrated vegetables soften without adding much extra.
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.
High
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 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.
No known major allergens
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
SATURATED
0.93g
MONOUNSATURATED
4.13g
POLYUNSATURATED
0.81g
Omega 6:3 ratio 14.4:1
Above the ideal 4:1 (14.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.