Know what’s on your plate
Eggplant
Calories & nutrition facts
cooked, boiled, drained, with salt
Nutrition facts
Per 100 g% DV- Calories 33 kcal —
- Protein 0.8 g 2%
- Carbohydrate 5.6 g 2%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 2.5 g 9%
- Sugars 3.2 g —
- Sodium 239 mg 10%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2 µg 0%
- Vitamin C 1.3 mg 1%
- Vitamin D 0 µg 0%
- Vitamin E 0.41 mg 3%
- 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%
- Folate (B9) 14 µg 4%
- Vitamin B12 0 µg 0%
- Choline 9.4 mg 2%
Minerals
- Calcium 6 mg 0%
- Iron 0.25 mg 1%
- Magnesium 11 mg 3%
- Phosphorus 15 mg 1%
- Potassium 123 mg 3%
- Zinc 0.12 mg 1%
- Copper 0.06 mg 7%
- Manganese 0.11 mg 5%
- Selenium 0.1 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 33 | 0.8 g | 5.6 g | 0.2 g |
| 1 × cup (1" cubes) | 99 g | 33 | 0.8 g | 5.6 g | 0.2 g |
| 2 × cup (1" cubes) | 198 g | 65 | 1.6 g | 11 g | 0.5 g |
| ½ × cup (1" cubes) | 49.5 g | 16 | 0.4 g | 2.8 g | 0.1 g |
| 3 × cup (1" cubes) | 297 g | 98 | 2.5 g | 17 g | 0.7 g |
| 4 × cup (1" cubes) | 396 g | 131 | 3.3 g | 22 g | 0.9 g |
Similar foods
- Fried eggplantin sunflowerseed oil
- Stuffed eggplantwith vegetables, with salt55 kcal / 100 g
- Scarlet eggplantunpeeled, roasted, without oil, with salt28 kcal / 100 g
- Eggplant saladunpeeled, cooked, with sauce ( tomato, onion, parsley, vinegar and oil), with salt48 kcal / 100 g
- Pickled eggplant49 kcal / 100 g
- Aubergineboiled21 kcal / 100 g
- Berenjena20 kcal / 100 g
- Brinjalall varieties25 kcal / 100 g
- Spinachboiled, drained, with salt23 kcal / 100 g
- Carrotscooked, boiled, drained, with salt35 kcal / 100 g
Questions about Eggplant
How do you choose a good aubergine?
Look for smooth, glossy skin and a firm, heavy feel, with a fresh green calyx. Skip any with soft patches, wrinkles or a shrivelled stem.
How do you roast aubergine until it is soft inside?
Cut it into chunks or wedges, toss with oil and roast at 220 °C for about 25–35 minutes, turning once. It is ready when browned outside and easily pierced with a knife.
Should you salt aubergine before cooking it?
Not usually: modern aubergines are rarely bitter, and salting is not needed for roasting or grilling. For frying, salting sliced aubergine for 20–30 minutes can draw out moisture; pat it dry well before it goes into the pan.
How should you store aubergine?
Keep it whole, unwashed and away from direct sunlight, and use it within a few days. If your kitchen is warm, put it in the fridge’s vegetable drawer and use it promptly, as prolonged chilling can damage its texture.
What dishes can you make with aubergine?
It is a key ingredient in moussaka, ratatouille and baba ganoush. For baba ganoush, char or roast it until collapsed, then mix the scooped flesh with tahini, lemon juice and garlic.
What can you use instead of aubergine in a recipe?
For a stew or curry, use courgette or mushrooms; both soften quickly, so add them later than aubergine. In moussaka, slices of courgette work, though they release more water, so brown them first.
Can you eat aubergine raw?
Yes, but it is usually firm, mildly bitter and less enjoyable raw than cooked. Cooking makes the flesh tender; trim off the stem and wash the skin before preparing it.
Why does aubergine soak up so much oil?
Its porous flesh absorbs oil readily, especially when cut into small pieces. Roast or grill it with a light coating of oil, or brown larger slices in a hot pan rather than adding more oil as they cook.
Source: USDA FoodData Central 169352 · per 100 g · carbohydrate per EU label, fibre excluded
