Know what’s on your plate
Eggplant
Calories & nutrition facts
cooked
Nutrition facts
Per 100 g% DV- Calories 27 kcal —
- Protein 0.8 g 2%
- Carbohydrate 4.2 g 2%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 2.5 g 9%
- Sugars 3.2 g —
- Sodium 1 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1.8 µg 0%
- Vitamin C 1.3 mg 1%
- Vitamin D 0 µg 0%
- Vitamin K 2.9 µg 2%
- Thiamin (B1) 0.08 mg 6%
- Riboflavin (B2) 0.02 mg 2%
- Niacin (B3) 0.6 mg 4%
- Pantothenic acid (B5) 0.08 mg 2%
- Vitamin B6 0.09 mg 5%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 20.1 mg 2%
- Iron 0.25 mg 1%
- Magnesium 15 mg 4%
- Phosphorus 15 mg 1%
- Potassium 123 mg 3%
- Zinc 0.1 mg 1%
- Copper 0.06 mg 6%
- Manganese 0.12 mg 5%
- Iodine 1 µg 1%
Similar foods
- Fried eggplantin sunflowerseed oil
- Stuffed eggplantwith vegetables, with salt55 kcal / 100 g
- Scarlet eggplantunpeeled, roasted, without oil, unsalted28 kcal / 100 g
- Pickled eggplant49 kcal / 100 g
- Eggplant saladunpeeled, cooked, with sauce ( tomato, onion, parsley, vinegar and oil), with salt48 kcal / 100 g
- Aubergineroasted
- Berenjena20 kcal / 100 g
- Brinjalall varieties25 kcal / 100 g
- Spinachcooked20 kcal / 100 g
- Onioncooked35 kcal / 100 g
Questions about Eggplant
Do you need to salt eggplant before cooking it?
Usually not: modern eggplant is rarely bitter. Salting sliced eggplant for 20–30 minutes can draw out moisture and help it brown rather than steam; pat it dry before cooking.
How do you roast eggplant so it turns soft and browned?
Cut it into chunks or halve it lengthways, brush with oil and roast at 220 °C for about 25–35 minutes, turning chunks once. It is ready when the flesh is very tender and the cut surfaces are golden.
How do you choose a good eggplant?
Pick one that feels heavy for its size, with taut, glossy skin and a green, fresh-looking stalk. Avoid soft patches, wrinkles or deep marks; a gentle press should leave no lasting dent.
How should you store eggplant?
Keep it unwashed in a paper or loosely opened bag in a cool place and use it within a few days. If your kitchen is warm, put it in the fridge’s vegetable drawer, then let it come towards room temperature before cooking.
What dishes can you make with eggplant?
Use it in aubergine parmigiana, ratatouille, moussaka or baba ganoush. It also works well grilled in slices, or roasted with tomatoes, garlic and chickpeas.
Can you eat eggplant raw?
Yes, but it is usually firm, slightly bitter and less enjoyable raw than cooked. Cooking softens the flesh and brings out its savoury flavour.
What can you use instead of eggplant?
Courgette is a handy substitute in ratatouille or a tray bake, though it cooks faster and releases more water. For a richer, meatier texture in a stew, use mushrooms instead.
Source: ANSES–Ciqual (France) 20002 · per 100 g · carbohydrate per EU label, fibre excluded
