Eggplant, pickled
Whole food · Vegetables and Vegetable Products
Pickled eggplant is tender, silky eggplant preserved in a brine or vinegar solution, often with garlic and herbs. Its texture becomes soft and slightly chewy, absorbing a tangy, savory, and sometimes spicy flavor profile. Nutritionally, it's a low-calorie, high-fiber food that provides a good source of antioxidants like nasunin from the eggplant skin.
Calorie split: 7% protein · 80% carbs · 13% fat
↓ Full nutrition💚 Why it's loved
People love it for its bold, tangy flavor that cuts through rich foods, and its ability to transform simple dishes. It's a staple in many cuisines, valued for extending the harvest and adding a complex, savory note.
⚠️ Watch-outs & how to enjoy it better
The primary concern is often high sodium content from the brine, which can be an issue for blood pressure. The pickling process can also reduce some heat-sensitive vitamins. To counteract, rinse slices before use, choose low-sodium versions, or pair with potassium-rich foods like fresh vegetables.
Key benefits
- Low in calories and fat, supporting weight management.
- High in dietary fiber, aiding digestion and sativery.
- Contains antioxidants like nasunin, which may support brain health.
- Probiotics from fermentation can support gut health.
- Versatile condiment that adds flavor without excess calories.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The purple skin of eggplant contains a powerful antioxidant called nasunin, which is a potent free-radical scavenger that may help protect brain cell membranes.
Full nutrition (USDA data · scales with serving)
| Water | 86.9 g |
| Energy | 49.0 kcal |
| Energy | 205 kj |
| Protein | 0.90 g |
| Total lipid (fat) | 0.70 g |
| Ash | 1.7 g |
| Carbohydrate, by difference | 9.8 g |
| Fiber, total dietary | 2.5 g |
| Total Sugars | 4.8 g |
| Calcium, Ca | 25.0 mg |
| Iron, Fe | 0.77 mg |
| Magnesium, Mg | 6.0 mg |
| Phosphorus, P | 9.0 mg |
| Potassium, K | 12.0 mg |
| Sodium, Na | 1674 mg |
| Zinc, Zn | 0.23 mg |
| Copper, Cu | 0.17 mg |
| Selenium, Se | 0.60 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.07 mg |
| Niacin | 0.66 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 20.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 20.0 ug |
| Folate, DFE | 20.0 ug |
| Choline, total | 11.9 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 3.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 30.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 50.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.03 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 3.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.14 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.10 g |
| SFA 18:0 | 0.04 g |
| Fatty acids, total monounsaturated | 0.06 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.06 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.29 g |
| PUFA 18:2 | 0.24 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Eggplant, raw — USDA does not publish this profile for Eggplant.
| Tryptophan | 0.01 g |
| Threonine | 0.04 g |
| Isoleucine | 0.04 g |
| Leucine | 0.06 g |
| Lysine | 0.05 g |
| Methionine | 0.01 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.04 g |
| Tyrosine | 0.03 g |
| Valine | 0.05 g |
| Arginine | 0.06 g |
| Histidine | 0.02 g |
| Alanine | 0.05 g |
| Aspartic acid | 0.16 g |
| Glutamic acid | 0.19 g |
| Glycine | 0.04 g |
| Proline | 0.04 g |
| Serine | 0.04 g |
FAQ
Is pickled eggplant the same as roasted eggplant?
No. Pickled eggplant is preserved in an acidic brine (vinegar or saltwater), resulting in a tangy, firm texture. Roasted eggplant is cooked with dry heat, becoming soft, creamy, and sweet.
Can I make pickled eggplant at home?
Yes. A common method involves salting sliced eggplant to draw out moisture, then packing it into jars with vinegar, oil, garlic, and herbs. It's then refrigerated or processed for long-term storage.
How long does opened pickled eggplant last?
When stored submerged in its brine in an airtight container in the refrigerator, it typically keeps well for 1 to 2 months.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.49 kcal/g · 7% calories from protein · 2.5 g fiber · 4.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 139.50 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.