Know what’s on your plate
Eggplant
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 25 kcal —
- Protein 1 g 2%
- Carbohydrate 2.9 g 1%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 3 g 11%
- Sugars 3.5 g —
- Sodium 2 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1 µg 0%
- Vitamin C 2.2 mg 2%
- Vitamin D 0 µg 0%
- Vitamin E 0.3 mg 2%
- Vitamin K 3.5 µg 3%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 0.65 mg 4%
- Pantothenic acid (B5) 0.28 mg 6%
- Vitamin B6 0.08 mg 5%
- Folate (B9) 22 µg 6%
- Vitamin B12 0 µg 0%
- Choline 6.9 mg 1%
Minerals
- Calcium 9 mg 1%
- Iron 0.23 mg 1%
- Magnesium 14 mg 3%
- Phosphorus 24 mg 2%
- Potassium 229 mg 5%
- Zinc 0.16 mg 1%
- Copper 0.08 mg 9%
- Manganese 0.23 mg 10%
- Selenium 0.3 µg 1%
- Iodine 0.48 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 25 | 1 g | 2.9 g | 0.2 g |
| 1 × cup, cubes | 82 g | 21 | 0.8 g | 2.4 g | 0.1 g |
| 1 × eggplant, peeled (yield from 1-1/4 lb) | 458 g | 115 | 4.5 g | 13 g | 0.8 g |
| 1 × eggplant, unpeeled (approx 1-1/4 lb) | 548 g | 137 | 5.4 g | 16 g | 1 g |
| 2 × cup, cubes | 164 g | 41 | 1.6 g | 4.7 g | 0.3 g |
| ½ × cup, cubes | 41 g | 10 | 0.4 g | 1.2 g | 0.1 g |
| 3 × cup, cubes | 246 g | 62 | 2.4 g | 7.1 g | 0.4 g |
| 4 × cup, cubes | 328 g | 82 | 3.2 g | 9.4 g | 0.6 g |
Similar foods
Questions about Eggplant
Do you need to salt aubergine before cooking it?
Usually not: modern aubergines are rarely bitter. Salting sliced aubergine for 20–30 minutes can draw out moisture and help it brown, but pat it dry before cooking.
How do you roast aubergine so it turns tender and golden?
Cut it into chunks or thick slices, toss with a little oil and roast at 220 °C for about 25–35 minutes, turning once. Give the pieces room on the tray so they roast rather than steam.
How do you stop aubergine soaking up so much oil?
Brush or toss it with a measured little oil rather than pouring oil into the pan; aubergine absorbs oil quickly. Roasting or grilling it first, then adding it to a sauce, also keeps the dish lighter.
How should you choose an aubergine?
Pick one that feels heavy for its size, with smooth, taut, glossy skin and a green, fresh-looking stem. It should spring back when pressed gently, rather than staying dented.
How long does aubergine keep, and where should you store it?
Keep it whole and unwashed in a cool place, away from direct sunlight, and use it within a few days. If your kitchen is warm, store it in the fridge’s crisper drawer and bring it to room temperature before cooking.
Can you freeze aubergine?
Yes, but it freezes better cooked than raw. Roast or grill slices until tender, cool them completely, then freeze in a single layer before packing; use them in sauces, stews or dips.
What dishes are aubergines especially good in?
Use them in ratatouille, moussaka, baba ganoush or aubergine curry. Their soft, savoury flesh pairs particularly well with tomatoes, garlic, olive oil and herbs.
Can you eat aubergine raw?
You can, but it is usually firm, bitter and less pleasant raw. Cooking makes the flesh soft and savoury, so aubergine is most often roasted, grilled, fried or simmered.
Source: USDA FoodData Central 169228 · per 100 g · carbohydrate per EU label, fibre excluded
