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Baked Eggplant and Zucchini with Yogurt Calories
Source of fiber, potassium, and calcium
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Baked Eggplant and Zucchini with Yogurt (200 g) has 136 calories. That works out to 68 calories per 100 g. It contains 13 g of carbs, 5.6 g of protein, 7.2 g of fat and 4.2 g of fiber. Its 0.2 mg of Copper covers 22% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Baked Eggplant and Zucchini with Yogurt Nutrition Facts
Selected: 1 serving (medium) · 200 g
136
KCAL / 200G
Carbs
13g
· 5% DV
Protein
5.6g
· 11% DV
Fat
7.2g
· 9% DV
Fiber
4.2g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 37% · Protein 16% · Fat 47%
Baked Eggplant and Zucchini with Yogurt nutrition facts table · 1 serving (medium) (200 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 136 kcal | |
| Total fat | 7.2 g | 9% |
| Saturated fat | 1.44 g | 7% |
| Trans fat | 0 g | |
| Sodium | 96 mg | 4% |
| Total carbohydrate | 13 g | 5% |
| Fiber | 4.2 g | 15% |
| Protein | 5.6 g | 11% |
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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How Many Calories in 1 Serving of Baked Eggplant and Zucchini with Yogurt?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 200 g | 136 kcal |
| 100 g | 100 g | 68 kcal |
| ½ cup (chopped) | 100 g | 68 kcal |
| 1 piece (whole) | 160 g | 109 kcal |
| 1 cup (chopped) | 180 g | 122 kcal |
| 1 serving (large) | 280 g | 190 kcal |
| 1 serving (extra large) | 350 g | 238 kcal |
Calculated from 68 calories per 100 g.
Frequently Asked Questions About Baked Eggplant and Zucchini with Yogurt
How do you make Baked Eggplant and Zucchini with Yogurt?
To make Baked Eggplant and Zucchini with Yogurt, toss sliced eggplant and zucchini with oil and seasonings, then roast in a single layer until tender and browned. Spoon plain or garlic yogurt over the vegetables after baking.
What ingredients go into Baked Eggplant and Zucchini with Yogurt?
Baked Eggplant and Zucchini with Yogurt is made with eggplant, zucchini, yogurt, oil, and salt; garlic and black pepper are common additions. When prepared at home with fresh vegetables and plain yogurt, it is minimally processed.
Should you add yogurt before or after baking Baked Eggplant and Zucchini with Yogurt?
Add the yogurt after baking Baked Eggplant and Zucchini with Yogurt. High oven heat can make yogurt separate or turn watery, while adding it at the end keeps the topping creamy and the roasted vegetables distinct.
Why does Baked Eggplant and Zucchini with Yogurt turn watery?
Baked Eggplant and Zucchini with Yogurt can turn watery if the vegetables are crowded on the tray or baked at too low a temperature. Spread them in one layer, roast until browned, and add the yogurt only after cooking.
Can you use Greek yogurt for Baked Eggplant and Zucchini with Yogurt?
Yes, thick plain Greek yogurt works well for Baked Eggplant and Zucchini with Yogurt. Its creamy texture clings to the roasted vegetables; loosen it with a little water or lemon juice if you prefer a thinner topping.
Do you need to salt eggplant for Baked Eggplant and Zucchini with Yogurt?
No, salting the eggplant is not essential for Baked Eggplant and Zucchini with Yogurt. It can draw out moisture, so pat the slices dry before roasting if you salt them; otherwise, season the vegetables directly.
Should you peel the eggplant for Baked Eggplant and Zucchini with Yogurt?
No, you do not have to peel eggplant for Baked Eggplant and Zucchini with Yogurt. Leaving the skin on helps the slices hold their shape, while peeling fully or in stripes gives the dish a softer texture.
Can you freeze Baked Eggplant and Zucchini with Yogurt?
Freezing assembled Baked Eggplant and Zucchini with Yogurt is not ideal because zucchini can become soft and yogurt may separate when thawed. For better texture, freeze the roasted vegetables without yogurt and add fresh yogurt after reheating.
What do you serve with Baked Eggplant and Zucchini with Yogurt?
Serve Baked Eggplant and Zucchini with Yogurt with rice, bulgur, or crusty bread to make a more filling meal. It also pairs well with grilled chicken or legumes, while a fresh salad adds a crisp contrast.
Can you reheat Baked Eggplant and Zucchini with Yogurt?
Yes, you can reheat Baked Eggplant and Zucchini with Yogurt gently, but the yogurt topping may separate. For the best texture, warm the roasted vegetables first and add fresh yogurt afterward.
Baked Eggplant and Zucchini with Yogurt Vitamins & Minerals
Vitamins
B2
0.26mg · 20% DV
B6
0.32mg · 19% DV
Vitamin C
14.2mg · 16% DV
B12
0.32µg · 13% DV
Minerals
Copper
0.2mg · 22% DV
Phosphorus
134mg · 19% DV
Calcium
164mg · 16% DV
Iodine
24µg · 16% DV
Potassium ⭐
476mg · 14% DV
Sodium
96mg · 4% DV
Baked Eggplant and Zucchini with Yogurt Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Baked Eggplant and Zucchini with Yogurt
To burn the 136 calories in 1 serving (medium) (200 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.
What is Baked Eggplant and Zucchini with Yogurt?
Baked Eggplant and Zucchini with Yogurt is a Turkish-style home dish: sliced eggplant and zucchini are baked until tender, then served with yogurt, which may be plain or seasoned with garlic. The vegetables become soft and lightly browned, with creamy eggplant and juicy zucchini balanced by cool, tangy yogurt. In Turkey, it works well as a meze or as a vegetable side, served warm or at room temperature; it also makes an easy addition to a summer table. The vegetables provide fibre and potassium, while yogurt adds protein and calcium. It is a relatively light dish on its own. Use a modest amount of oil when baking, or serve it with rice or bread for a more filling meal.
How Nutritious Is Baked Eggplant and Zucchini with Yogurt?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
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.
Is Baked Eggplant and Zucchini with Yogurt Processed?
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.
Does Baked Eggplant and Zucchini with Yogurt Contain Allergens?
Contains these allergens:
Which Diets Is Baked Eggplant and Zucchini with Yogurt Good For?
Vegan
— Not suitable
Vegetarian
✓ 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
Baked Eggplant and Zucchini with Yogurt Fat Profile
SATURATED
1.44g
MONOUNSATURATED
4.1g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.