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Source of protein and calcium
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Chicken yogurt eggplant dish (250 g) has 288 calories. That works out to 115 calories per 100 g. It contains 12.8 g of carbs, 25.5 g of protein, 15.5 g of fat and 4.3 g of fiber. Its 11.3 mg of B3 covers 70% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 250 g
288
KCAL / 250G
Carbs
12.8g
· 5% DV
Protein
25.5g
· 51% DV
Fat
15.5g
· 20% DV
Fiber
4.3g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 17% · Protein 35% · Fat 48%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 288 kcal | |
| Total fat | 15.5 g | 20% |
| Saturated fat | 3.63 g | 18% |
| Trans fat | 0.05 g | |
| Sodium | 650 mg | 28% |
| Total carbohydrate | 12.8 g | 5% |
| Fiber | 4.3 g | 15% |
| Protein | 25.5 g | 51% |
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) | 250 g | 288 kcal |
| 100 g | 100 g | 115 kcal |
| ½ cup (small) | 100 g | 115 kcal |
| 1 piece (small) | 120 g | 138 kcal |
| 1 cup (medium) | 180 g | 207 kcal |
| 2 piece (double) | 240 g | 276 kcal |
| 1 serving (large) | 350 g | 403 kcal |
| 1 serving (extra large) | 450 g | 518 kcal |
Calculated from 115 calories per 100 g.
A chicken yogurt eggplant dish is made by cooking the chicken and eggplant, then serving them with yogurt, often seasoned with garlic. Roast or sauté the eggplant, cook the chicken through, and add the yogurt at serving time rather than boiling it in the pan.
Plain, unsweetened yogurt works best in a chicken yogurt eggplant dish. Thick Greek-style yogurt gives a creamy topping, while regular yogurt is lighter and may be runnier; stir in garlic and salt, then spoon it over the dish just before serving.
You usually do not need to peel eggplant for a chicken yogurt eggplant dish. The skin helps the pieces hold their shape as they cook; peel it only if the eggplant is unusually tough or you prefer a softer, smoother texture.
Both chicken breast and thighs work in a chicken yogurt eggplant dish. Breast cooks quickly and stays lean, while thigh meat is more forgiving and tends to remain juicy; cut the pieces evenly so they cook at the same rate.
Yogurt can turn watery in a chicken yogurt eggplant dish when it is heated strongly or mixed with very hot ingredients. Keep it separate until serving, and drain thick yogurt briefly if you want a topping that holds its shape.
A chicken yogurt eggplant dish has flavors commonly used in Turkish home cooking, but it is not one single standardized traditional recipe. Families may roast or fry the eggplant, season the chicken differently, and serve the yogurt as a topping or sauce.
Yes, you can prepare the cooked chicken and eggplant for a chicken yogurt eggplant dish ahead of time. Refrigerate them promptly and keep the yogurt separate; combine them shortly before serving so the eggplant does not become soggy and the yogurt stays creamy.
Rice, bulgur, or warm flatbread are good sides for a chicken yogurt eggplant dish because they pair well with its savory juices and cool yogurt. Add a crisp salad if you want freshness alongside the soft eggplant and tender chicken.
You can freeze the chicken and eggplant part of a chicken yogurt eggplant dish, but the yogurt topping is best made fresh. Frozen and thawed yogurt may separate or become grainy; freeze the cooked base without yogurt and add a fresh topping after reheating.
Roast the eggplant instead of deep-frying it for a chicken yogurt eggplant dish, or brush the pieces lightly with oil before baking. Cut them evenly and spread them out on the pan so they brown rather than steam.
Vitamins
B3
11.25mg · 70% DV
B6
0.98mg · 58% DV
B5
1.45mg · 29% DV
B2
0.33mg · 25% DV
Minerals
Selenium
30µg · 55% DV
Phosphorus
308mg · 44% DV
Sodium
650mg · 28% DV
Copper
0.25mg · 28% DV
Potassium ⭐
560mg · 16% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 288 calories in 1 serving (medium) (250 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.
The chicken yogurt eggplant dish brings together chicken, tender aubergine and yogurt in a homely Turkish-style main course. The aubergine softens as it cooks, while the yogurt adds a cool, gently tangy contrast to the savoury chicken. Recipes vary, and the yogurt may be mixed in or served alongside.
In Turkey it is typically served warm as part of lunch or dinner, often with rice, bulgur or bread. Chicken contributes protein, while yogurt adds protein and calcium; aubergine brings some fibre. For a lighter plate, keep the added oil modest and serve the yogurt plain. A simple salad makes a fresh accompaniment.
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.
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.
Contains these 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
3.63g
MONOUNSATURATED
6.63g
POLYUNSATURATED
2.8g
Omega 6:3 ratio 20.2:1
Above the ideal 4:1 (20.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.