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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, pickled eggplant is a healthy, low-calorie addition to meals. It is rich in antioxidants like nasunin, which helps protect cells from oxidative damage, and provides dietary fiber that supports digestive health.
A 100g serving of pickled eggplant contains approximately 49 calories and 9.77g of carbohydrates. It is also very low in fat (0.7g) and protein (0.9g), making it a light condiment or side dish.
Pickled eggplant can be included in a keto diet in moderation. While it contains about 9.77g of carbs per 100g, a typical serving size is much smaller, allowing it to fit within daily carb limits while providing significant flavor.
It depends on the preparation method. If the eggplant is lacto-fermented in a salt brine, it contains live probiotics that benefit gut health; however, if it is 'quick-pickled' using boiling vinegar, the heat and acidity usually prevent probiotic growth.
In most cases, pickled eggplant is both vegan and gluten-free as it is primarily made from vegetables, vinegar, salt, and spices. Always check commercial labels to ensure no wheat-based thickeners or animal-derived flavorings were added.
Pickled eggplant has a tangy, acidic, and savory flavor profile, often infused with garlic, oregano, or chili flakes. Its texture is unique—typically soft, tender, and slightly silky, especially when preserved in oil.
It is commonly used as part of an antipasto platter, tucked into sandwiches or paninis, or chopped into grain salads. It also makes an excellent topping for bruschetta or a flavorful side for grilled meats.
pickled eggplant is a versatile ingredient found in cuisines around the world. With 49 calories per 100g and 0.9 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Once opened, pickled eggplant must be refrigerated and kept submerged in its brine or oil to prevent spoilage. When stored properly in an airtight container, it typically lasts for 2 to 4 weeks.
Discard the eggplant if you notice any fuzzy mold, a foul or 'yeasty' odor, or if the brine becomes excessively slimy. A bulging lid on a store-bought jar is also a sign of bacterial contamination and should not be consumed.
It is generally recommended to leave the skin on, as it contains the majority of the eggplant's antioxidants, specifically nasunin. The pickling process softens the skin sufficiently, making it pleasant to eat.