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Yogurt-based, high fiber, low calorie, refreshing
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
7.1g
· 46%
Protein
2.2g
· 14%
Fat
2.7g
· 40%
Fiber
2.6g
Vitamins
Biotin
2.1µg · 7% DV
B2
0.08mg · 6% DV
B6
0.09mg · 5% DV
Folate
18µg · 5% DV
Minerals
Phosphorus
48mg · 7% DV
Iron
1mg · 6% DV
Potassium ⭐
210mg · 6% DV
Calcium
52mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ 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
1.2g
MONOUNSATURATED
0.8g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Yes, it can usually be prepared a day in advance, and the flavor often improves as it rests. Stir it before serving because the yogurt may release some water.
Salting the eggplant briefly before cooking can help reduce bitterness, especially in older eggplants. Roasting or fully cooking it also gives a milder, sweeter flavor.
It is most commonly served cold or slightly cool. If the eggplant is still very hot, let it cool a bit before mixing in the yogurt so the texture stays smooth.
It works well alongside grilled meat, chicken, rice dishes, legumes, or kebabs. Its cool, tangy taste balances richer or more heavily spiced foods.
Freezing is usually not recommended. Yogurt often separates after thawing, which can leave the salad watery and grainy.
It is best eaten within 1 to 2 days when stored in a sealed container in the refrigerator. Because it contains dairy, it should not sit out at room temperature for long.
Garlic is traditional, but it is not essential. You can reduce it or skip it entirely if you want a milder flavor.
On its own, it is usually more of a side dish or mezze than a complete meal. For better satiety, pair it with a protein source and a whole-grain side.
For most people, yes, especially in a moderate portion. But if it is made with a lot of garlic or oil, it may feel heavy for people with sensitive digestion.
Anyone with a dairy allergy should avoid it. People with reflux, a sensitive stomach, or intolerance to garlic may also need to be cautious depending on how it is prepared.
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Nutrition data compiled from USDA FoodData Central and scientific sources.