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Eggplant and minced meat kebab
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Aynalı kebab (220 g) has 400 calories. That works out to 182 calories per 100 g. It contains 15.6 g of carbs, 22.9 g of protein, 26.6 g of fat and 4.6 g of fiber. Its 2.9 µg of B12 covers 119% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 220 g
400
KCAL / 220G
Carbs
15.6g
· 6% DV
Protein
22.9g
· 46% DV
Fat
26.6g
· 34% DV
Fiber
4.6g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 16% · Protein 23% · Fat 61%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 400 kcal | |
| Total fat | 26.6 g | 34% |
| Saturated fat | 9.02 g | 45% |
| Trans fat | 0.62 g | |
| Sodium | 572 mg | 25% |
| Total carbohydrate | 15.6 g | 6% |
| Fiber | 4.6 g | 16% |
| Protein | 22.9 g | 46% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 220 g | 400 kcal |
| 1 piece (small) | 55 g | 100 kcal |
| 100 g | 100 g | 182 kcal |
| 2 piece (medium) | 110 g | 200 kcal |
| ½ serving (half) | 110 g | 200 kcal |
| 1 serving (small) | 180 g | 328 kcal |
| 1 cup (diced) | 200 g | 364 kcal |
| 4 piece (large) | 220 g | 400 kcal |
| 1 serving (large) | 300 g | 546 kcal |
Calculated from 182 calories per 100 g.
Aynalı kebab is a Turkish kebab dish made with eggplant and minced meat. The ingredients are cooked together, though the seasoning, shape, and arrangement can vary between recipes.
To make aynalı kebab, season minced meat, prepare the eggplant, and arrange them together in a baking dish or on skewers. Cook until the meat is fully done and the eggplant is tender.
Yes, aynalı kebab can be cooked in the oven. Arrange the eggplant and meat in an ovenproof dish, and check during cooking so the eggplant softens without drying out; grilling gives it a smokier flavor.
To keep eggplant in aynalı kebab from turning watery, choose firm eggplants and dry them well after washing or salting. Avoid crowding the pan, which traps steam and makes the vegetables soften excessively.
Aynalı kebab belongs to the broader family of Turkish eggplant-and-meat kebabs, but the names are not always interchangeable. Recipes called eggplant kebab vary by region and may use different cuts, shapes, or cooking methods.
Beef, lamb, or a mixture can be used for aynalı kebab. A little fat helps the minced meat stay juicy during cooking, while very lean meat may become dry, especially when grilled.
Serve aynalı kebab with rice or bulgur, a fresh salad, and yogurt if you like. These sides complement the rich meat and soft eggplant without requiring another heavy main dish.
Yes, you can freeze cooked aynalı kebab, although the eggplant may become softer after thawing. Cool it promptly, pack it in an airtight container, thaw it in the refrigerator, and reheat it thoroughly.
Keep leftover aynalı kebab in a covered container in the refrigerator and eat it within three to four days. Refrigerate it promptly after cooking, and reheat only the portion you plan to eat.
Aynalı kebab provides meat alongside eggplant, so it can be part of a balanced meal. The amount of fat and the overall meal depend on the mince, portion size, and whether it comes with rice, bread, or salad.
Vitamins
B12
2.86µg · 119% DV
B3
7.48mg · 47% DV
B6
0.53mg · 31% DV
Biotin
6.6µg · 22% DV
Minerals
Zinc
5.06mg · 46% DV
Selenium
24µg · 44% DV
Phosphorus
260mg · 37% DV
Copper
0.26mg · 29% DV
Sodium
572mg · 25% DV
Potassium ⭐
627mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 400 calories in 1 serving (medium) (220 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Aynalı kebab is a Turkish kebab built around minced meat and eggplant, which may be cooked together on skewers or in the oven depending on the local or household recipe. The eggplant turns soft and gently smoky, while the seasoned meat brings a savoury richness. It is usually served hot as a main dish, often with flatbread, bulgur, grilled vegetables or a fresh salad; yoghurt or ayran makes a cooling accompaniment. For English-speaking diners, it fits naturally into a shared Mediterranean-style meal, alongside simple sides that let the smoky flavours stand out. It provides protein from the meat, while its overall richness depends on the mince and added cooking fat. Choose leaner mince and add salad for a lighter plate.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
9.02g
MONOUNSATURATED
11.22g
POLYUNSATURATED
1.98g
Omega 6:3 ratio 14.4:1
Above the ideal 4:1 (14.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.