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Vegetable-based, low-calorie mezze
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Burcu Eggplant Salad (30 g) has 20 calories. That works out to 68 calories per 100 g. It contains 1.9 g of carbs, 0.4 g of protein, 1.3 g of fat and 0.8 g of fiber. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
20
KCAL / 30G
Carbs
1.9g
· 1% DV
Protein
0.4g
· 1% DV
Fat
1.3g
· 2% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 36% · Protein 8% · Fat 56%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 20 kcal | |
| Total fat | 1.3 g | 2% |
| Saturated fat | 0.14 g | 1% |
| Trans fat | 0 g | |
| Sodium | 144 mg | 6% |
| Total carbohydrate | 1.9 g | 1% |
| Fiber | 0.8 g | 3% |
| Protein | 0.4 g | 1% |
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 |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 20 kcal |
| 1 tablespoon (small) | 15 g | 10 kcal |
| 4 tablespoon (large) | 60 g | 41 kcal |
| 1 serving (medium) | 75 g | 51 kcal |
| 100 g | 100 g | 68 kcal |
| 1 serving (large) | 120 g | 82 kcal |
| 1 cup (large) | 180 g | 122 kcal |
| 1 pack (whole) | 300 g | 204 kcal |
Calculated from 68 calories per 100 g.
Burcu Eggplant Salad is a ready-to-eat eggplant-based mezze. Its exact recipe is determined by the product formulation; the ingredient list on the package shows whether it contains oil, salt, garlic, or acidity regulators.
Serve Burcu Eggplant Salad chilled or at room temperature as a mezze or side. It works well with bread, grilled vegetables, and main dishes; briefly letting it sit out after refrigeration can make its flavor more noticeable.
Yes, Burcu Eggplant Salad is ready to eat, so it does not need cooking before serving. Use a clean utensil to take out a portion, then close the package and return it to the refrigerator according to its storage directions.
Yes, you can warm Burcu Eggplant Salad, but heating is not necessary. Warm only the portion you plan to eat, since heat may change the salad’s texture and aroma; never microwave a sealed package.
Burcu Eggplant Salad pairs well with flatbread, grilled vegetables, and grilled meat or fish. For a mezze spread, serve it alongside dips with contrasting textures rather than adding it to a dish that is already very soft.
Keep opened Burcu Eggplant Salad covered in the refrigerator and follow the package’s instructions for how soon to use it. Always serve it with a clean utensil, and discard it if you notice mold, an unusual smell, or a marked change in appearance.
Follow the storage directions printed on the Burcu Eggplant Salad package before opening. If the label permits pantry storage, keep it in a cool, dry place; if it calls for refrigeration, refrigerate it from the start.
You can freeze Burcu Eggplant Salad, but thawing may make its soft eggplant texture watery or separated. Freezing is usually unnecessary for a packaged mezze; take out the portion you need and refrigerate the rest as directed.
Burcu Eggplant Salad is a packaged, ready-made product, while homemade eggplant salad lets you choose how much oil and seasoning to use. Compare the package’s ingredient list with your recipe if you want to understand the differences.
Burcu Eggplant Salad can fit into a meal for some people with diabetes, but portion size and the foods eaten alongside it matter. For advice tailored to your blood glucose targets or treatment, ask your doctor or dietitian.
Vitamins
Vitamin C
2.85mg · 3% DV
Vitamin E
0.36mg · 2% DV
B6
0.03mg · 2% DV
Vitamin K
2.25µg · 2% DV
Minerals
Sodium
144mg · 6% DV
Copper
0.03mg · 3% DV
Potassium ⭐
74mg · 2% DV
Manganese
0.05mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 20 calories in 2 tablespoon (medium) (30 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.
Burcu Eggplant Salad is a ready-to-serve, packaged salad made chiefly from eggplant. In Turkey, eggplant salads are often prepared with roasted eggplant and seasonings, and served as part of a meze spread or alongside a main meal; this jar makes that style convenient to keep on hand.
It has a soft texture and a savoury, roasted-vegetable character, so it works well with bread, grilled dishes or other small plates. Mostly vegetable-based and modest in calories, it provides 2.8 g of fibre per 100 g. Serve a small portion as a side, or pair it with beans or lentils for a more filling meal.
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 3
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
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.14g
MONOUNSATURATED
0.28g
POLYUNSATURATED
0.63g
Omega 6:3 ratio 61:1
Above the ideal 4:1 (61:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.