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Tomato-sauced fried potato and eggplant Calories
Source of fiber and potassium
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Tomato-sauced fried potato and eggplant (180 g) has 232 calories. That works out to 129 calories per 100 g. It contains 26.6 g of carbs, 2.9 g of protein, 13.3 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 67 (medium), so it raises blood sugar at a moderate pace.
Tomato-sauced fried potato and eggplant Nutrition Facts
Selected: 1 serving (medium) · 180 g
232
KCAL / 180G
Carbs
26.6g
· 10% DV
Protein
2.9g
· 6% DV
Fat
13.3g
· 17% 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 45% · Protein 5% · Fat 50%
Tomato-sauced fried potato and eggplant nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 232 kcal | |
| Total fat | 13.3 g | 17% |
| Saturated fat | 1.84 g | 9% |
| Trans fat | 0.04 g | |
| Sodium | 342 mg | 15% |
| Total carbohydrate | 26.6 g | 10% |
| Fiber | 5.6 g | 20% |
| Protein | 2.9 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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How Many Calories in 1 Serving of Tomato-sauced fried potato and eggplant?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 232 kcal |
| 1 tablespoon (small) | 20 g | 26 kcal |
| 1 piece (small) | 65 g | 84 kcal |
| 100 g | 100 g | 129 kcal |
| ½ cup (small) | 100 g | 129 kcal |
| 1 piece (large) | 110 g | 142 kcal |
| 1 cup (medium) | 190 g | 245 kcal |
| 1 serving (large) | 280 g | 361 kcal |
Calculated from 129 calories per 100 g.
Frequently Asked Questions About Tomato-sauced fried potato and eggplant
How do you make tomato-sauced fried potato and eggplant?
To make tomato-sauced fried potato and eggplant, fry the potatoes and eggplant separately until tender and browned. Simmer chopped or grated tomatoes with garlic and salt, then spoon the sauce over the vegetables just before serving so they do not turn soggy.
What should you serve with tomato-sauced fried potato and eggplant?
Tomato-sauced fried potato and eggplant pairs well with plain yogurt, a crisp salad, or crusty bread. For a fuller meal, serve it alongside rice or grains; a cooling yogurt accompaniment also balances the rich, savory fried vegetables.
How do you stop eggplant from soaking up oil in tomato-sauced fried potato and eggplant?
For tomato-sauced fried potato and eggplant, pat the eggplant dry and fry it in properly heated oil without crowding the pan. Transfer cooked pieces to a rack or paper towel; adding wet slices or overfilling the pan encourages greasy, uneven frying.
Can you bake tomato-sauced fried potato and eggplant instead of frying it?
Yes, you can bake tomato-sauced fried potato and eggplant as a less oily version. Cut the vegetables evenly, toss them lightly with oil, and roast until browned and tender. Add the tomato sauce near the end to keep the vegetables from becoming waterlogged.
Can you freeze tomato-sauced fried potato and eggplant?
Yes, tomato-sauced fried potato and eggplant can be frozen, although the potatoes and eggplant may become softer after thawing. Cool it promptly, portion it into airtight containers, and thaw it in the refrigerator before reheating thoroughly.
Should you peel the eggplant for tomato-sauced fried potato and eggplant?
No, peeling is not necessary for tomato-sauced fried potato and eggplant. The skin helps the slices hold their shape during frying. If the eggplant has particularly thick or tough skin, peel it in alternating strips rather than removing it all.
Why does tomato-sauced fried potato and eggplant turn soggy?
Tomato-sauced fried potato and eggplant turns soggy when watery sauce is poured over it too early or the fried vegetables sit covered. Cook the tomato sauce until thick and combine it with the vegetables shortly before serving.
Which potatoes work best for tomato-sauced fried potato and eggplant?
Waxy or all-purpose potatoes work well for tomato-sauced fried potato and eggplant because they keep their shape while frying. Cut them into similar-sized pieces so they cook evenly, and fry them separately from the eggplant, which cooks faster.
Can you prepare tomato-sauced fried potato and eggplant ahead of time?
Yes, you can prepare tomato-sauced fried potato and eggplant ahead by frying the vegetables and making the sauce separately. Refrigerate them in covered containers, then reheat the vegetables and warm the sauce just before serving for a better texture.
How do you keep tomato sauce from making fried eggplant and potatoes greasy?
To keep tomato-sauced fried potato and eggplant from becoming greasy, drain the fried vegetables well before adding the sauce. Let excess oil run off on a rack or paper towel, and use a thick sauce rather than one diluted with extra liquid.
Tomato-sauced fried potato and eggplant Vitamins & Minerals
Vitamins
Vitamin C
18.36mg · 20% DV
B6
0.34mg · 20% DV
Vitamin E
2.25mg · 15% DV
Vitamin K
14.58µg · 12% DV
Minerals
Copper
0.22mg · 24% DV
Potassium ⭐
562mg · 17% DV
Manganese
0.34mg · 15% DV
Sodium
342mg · 15% DV
Tomato-sauced fried potato and eggplant Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Tomato-sauced fried potato and eggplant
To burn the 232 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 Tomato-sauced fried potato and eggplant?
Tomato-sauced fried potato and eggplant is a familiar Turkish home-style dish: slices of potato and aubergine are fried, then served with a tomato sauce, often seasoned with garlic and a little spice. The exact balance of sauce and seasoning varies from kitchen to kitchen.
The vegetables turn tender beneath the sauce’s gently tangy flavour. In Turkey, it may be served warm or at room temperature as a side dish or part of a shared table, with bread to mop up the sauce. It contributes fibre and potassium, while frying makes it more substantial; a medium serving is about 180 g. For a lighter version, roast the vegetables with a little oil before adding the sauce.
How Nutritious Is Tomato-sauced fried potato and eggplant?
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 Tomato-sauced fried potato and eggplant Processed?
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.
Does Tomato-sauced fried potato and eggplant Contain Allergens?
No known major allergens
Which Diets Is Tomato-sauced fried potato and eggplant Good For?
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
Tomato-sauced fried potato and eggplant Fat Profile
SATURATED
1.84g
MONOUNSATURATED
5.74g
POLYUNSATURATED
4.9g
Omega 6:3 ratio 68.1:1
Above the ideal 4:1 (68.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.