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Fried eggplant and peppers with yogurt Calories
Fried eggplant and peppers served with yogurt
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Fried eggplant and peppers with yogurt (180 g) has 212 calories. That works out to 118 calories per 100 g. It contains 14 g of carbs, 5.6 g of protein, 15.5 g of fat and 4.3 g of fiber. Its 50.4 mg of Vitamin C covers 56% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Fried eggplant and peppers with yogurt Nutrition Facts
Selected: 1 serving (medium) · 180 g
212
KCAL / 180G
Carbs
14g
· 5% DV
Protein
5.6g
· 11% 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 26% · Protein 10% · Fat 64%
Fried eggplant and peppers with yogurt nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 212 kcal | |
| Total fat | 15.5 g | 20% |
| Saturated fat | 2.7 g | 14% |
| Trans fat | 0.05 g | |
| Sodium | 288 mg | 13% |
| Total carbohydrate | 14 g | 5% |
| Fiber | 4.3 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 Fried eggplant and peppers with yogurt?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 212 kcal |
| 1 tablespoon (grated) | 20 g | 24 kcal |
| 2 tablespoon (grated) | 40 g | 47 kcal |
| 1 piece (half) | 90 g | 106 kcal |
| 100 g | 100 g | 118 kcal |
| 1 serving (small) | 120 g | 142 kcal |
| 1 cup (diced) | 170 g | 201 kcal |
| 1 cup (chopped) | 220 g | 260 kcal |
| 1 serving (large) | 260 g | 307 kcal |
Calculated from 118 calories per 100 g.
Frequently Asked Questions About Fried eggplant and peppers with yogurt
How do you make fried eggplant and peppers with yogurt?
Fried eggplant and peppers with yogurt is made by frying bite-size eggplant and peppers until tender, then topping them with yogurt, often mixed with garlic. Drain the vegetables well before adding the yogurt so the dish does not turn greasy or watery.
What kind of yogurt goes with fried eggplant and peppers with yogurt?
Plain, unsweetened yogurt works best with fried eggplant and peppers with yogurt. Thick Greek-style yogurt gives a creamy topping, while regular yogurt is more traditional in many homes; stir in crushed garlic and a little salt if you like a savory sauce.
How do you stop eggplant from absorbing too much oil in fried eggplant and peppers with yogurt?
For fried eggplant and peppers with yogurt, use properly heated oil and fry the eggplant in uncrowded batches. Pat the cut pieces dry first, then drain them after frying; overcrowding cools the oil and can leave the vegetables greasy.
Can you bake fried eggplant and peppers with yogurt instead of frying it?
Yes, you can make fried eggplant and peppers with yogurt in the oven with less oil. Toss the chopped vegetables lightly with oil and roast until tender and browned, then add the yogurt. The result is less crisp than the stovetop version.
Should fried eggplant and peppers with yogurt be served hot or cold?
Fried eggplant and peppers with yogurt is usually served warm or at room temperature with cool yogurt on top. Let the fried vegetables cool slightly before adding the yogurt, or the topping may loosen and become watery.
Can you make fried eggplant and peppers with yogurt ahead of time?
Yes, you can fry the vegetables for fried eggplant and peppers with yogurt ahead of time, but keep them separate from the yogurt. Add the topping shortly before serving to preserve the vegetables’ texture and keep the dish from becoming soggy.
What peppers work best in fried eggplant and peppers with yogurt?
Sweet long peppers or mild green peppers work well in fried eggplant and peppers with yogurt because they soften quickly and complement the eggplant. Use hot peppers only if you want noticeable heat, and cut the vegetables into similar-sized pieces for even cooking.
How do you keep fried eggplant and peppers with yogurt from getting soggy?
Keep fried eggplant and peppers with yogurt from getting soggy by draining the vegetables thoroughly and adding the yogurt just before serving. Store the fried vegetables and yogurt separately if preparing the dish in advance.
What do you serve with fried eggplant and peppers with yogurt?
Fried eggplant and peppers with yogurt goes well with flatbread, rice, or grilled meat, and it can also be served as part of a mezze spread. Its creamy, tangy topping makes it a satisfying side for simple roasted or grilled foods.
Can you eat leftover fried eggplant and peppers with yogurt?
Yes, leftover fried eggplant and peppers with yogurt can be eaten if refrigerated promptly in a covered container. The vegetables will soften as they sit with the yogurt, so the leftovers are usually best served cold rather than reheated.
Fried eggplant and peppers with yogurt Vitamins & Minerals
Vitamins
Vitamin C
50.4mg · 56% DV
Vitamin E
2.16mg · 14% DV
Biotin
3.78µg · 13% DV
B12
0.29µg · 12% DV
Minerals
Copper
0.16mg · 18% DV
Phosphorus
122mg · 17% DV
Calcium
140mg · 14% DV
Potassium ⭐
432mg · 13% DV
Sodium
288mg · 13% DV
Fried eggplant and peppers with yogurt Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Fried eggplant and peppers with yogurt
To burn the 212 calories in 1 serving (medium) (180 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 Fried eggplant and peppers with yogurt?
Fried eggplant and peppers with yogurt is a Turkish home-style dish of tender fried vegetables topped with cool yogurt. The yogurt may be served plain or seasoned with garlic, depending on the cook; the dish also turns up as part of a meze spread.
The soft, slightly sweet vegetables contrast with the yogurt’s tang, making this a welcome side alongside grilled dishes or rice, or something to scoop up with bread. The vegetables contribute fibre, while frying adds fat and the yogurt provides some protein. For a lighter version, roast the eggplant and peppers with a little oil and add the yogurt just before serving.
How Nutritious Is Fried eggplant and peppers with yogurt?
Nutrient density
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.
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 Fried eggplant and peppers 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 Fried eggplant and peppers with yogurt Contain Allergens?
Contains these allergens:
Which Diets Is Fried eggplant and peppers 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
Fried eggplant and peppers with yogurt Fat Profile
SATURATED
2.7g
MONOUNSATURATED
6.12g
POLYUNSATURATED
3.96g
Omega 6:3 ratio 75.6:1
Above the ideal 4:1 (75.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.