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Fried eggplant served with yogurt. Rich flavor, provides protein and fiber.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
8.2g
· 28%
Protein
3.1g
· 10%
Fat
8.1g
· 62%
Fiber
2.6g
Vitamins
B12
0.18µg · 8% DV
B2
0.09mg · 7% DV
B5
0.35mg · 7% DV
Biotin
2.1µg · 7% DV
Minerals
Phosphorus
48mg · 7% DV
Calcium
55mg · 6% DV
Iron
1mg · 6% DV
Potassium ⭐
210mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.1g
MONOUNSATURATED
3.1g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 27.5:1
Above the ideal 4:1 (27.5:1).
Eggplant readily absorbs oil during frying, especially when the oil is not hot enough. Salting and drying the slices first, or baking them instead, can produce a lighter dish.
It is not essential, but salting can draw out excess moisture and improve the texture. It is also commonly used to reduce bitterness; pat the slices dry before cooking.
It can usually be eaten the next day if kept refrigerated in a sealed container. Fried eggplant softens as it sits, so adding the yogurt shortly before serving gives a better texture.
Freezing the finished yogurt-topped dish is not ideal because yogurt may separate and become watery after thawing. Freeze the cooked eggplant without yogurt, then add fresh yogurt when serving.
It pairs well with grilled chicken, fish, meatballs, or a chickpea salad for a more complete meal. Bulgur, whole-grain bread, or rice can also work, with attention to portion size.
It can fit into a post-workout meal, particularly when paired with a substantial protein source. The yogurt contributes some protein, but the fried preparation may feel heavy immediately after intense exercise.
Fried foods may worsen indigestion or reflux in some people when eaten late. If you are sensitive, choose a smaller serving and avoid having it right before lying down.
The main difference is the cooking method: frying gives a richer flavor and oilier texture, while roasting provides a lighter result with a smoky taste. Roasted or baked eggplant is often an easier option for frequent meals.
Use thick yogurt and add it only after the eggplant has cooled completely. Blotting excess oil from the cooked eggplant also helps keep the yogurt from thinning.
People with a milk allergy should avoid it because it contains dairy, while those with lactose intolerance may prefer lactose-free yogurt. Those prone to reflux, gallbladder symptoms, or discomfort after fried foods may also need smaller portions or a baked version.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.