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A traditional Turkish meze made with fried eggplant, garlicky yogurt and tomato sauce.
In season: Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Köpoğlu Eggplant Meze (150 g) has 180 calories. That works out to 120 calories per 100 g. It contains 15 g of carbs, 3 g of protein, 12 g of fat and 5 g of fiber. Its 2.6 mg of Vitamin E covers 17% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Köpoğlu eggplant meze is a Turkish dish of fried eggplant served with garlicky yoghurt and tomato sauce. Recipes vary from kitchen to kitchen: the yoghurt and sauce may be layered over the eggplant or served alongside it.
In Turkey, it is typically part of a meze spread, enjoyed with bread and other small dishes, or served beside grilled food. The eggplant turns soft and savoury, while cool yoghurt and tangy tomato bring contrast. It provides some fibre, though frying contributes much of its richness. For a lighter version, roast or grill the eggplant instead, and serve the meze chilled or at room temperature.
Selected: 100 g
120
KCAL / 100G
Carbs
10g
· 4% DV
Protein
2g
· 4% DV
Fat
8g
· 10% DV
Fiber
3.3g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 33% · Protein 7% · Fat 60%
Vitamins
Vitamin E
1.7mg · 11% DV
Vitamin C
7mg · 8% DV
Vitamin A
55µg · 6% DV
B2
0.08mg · 6% DV
Minerals
Sodium
220mg · 10% DV
Phosphorus
55mg · 8% DV
Calcium
65mg · 7% DV
Iron
1mg · 6% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 120 calories in 100 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.
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
1.7g
MONOUNSATURATED
5.1g
POLYUNSATURATED
2.3g
Omega 6:3 ratio 26.3:1
Above the ideal 4:1 (26.3:1).
Köpoğlu eggplant meze is a Turkish dish of fried eggplant served with garlicky yogurt and tomato sauce. Green pepper is often included, and cooks may layer the components or arrange them together on a serving plate.
Köpoğlu eggplant meze is usually served cool or at room temperature as part of a meze spread. The fried vegetables are paired with garlicky yogurt and tomato sauce, often with bread alongside for scooping.
No, Köpoğlu eggplant meze is not the same as baba ganoush. Köpoğlu typically combines fried eggplant with garlicky yogurt and tomato sauce, while baba ganoush is usually made from roasted, mashed eggplant with ingredients such as tahini and lemon.
Köpoğlu eggplant meze is commonly served with garlic yogurt as well as tomato sauce. Şakşuka usually centers on fried eggplant and peppers in a tomato-based sauce, without yogurt as a defining component; recipes can vary between households.
Köpoğlu eggplant meze is associated with Turkish cuisine and often linked to the country’s Balkan and Rumelian food traditions. Its exact origin is not firmly established, and versions of the dish differ across regions and families.
Yes, you can make Köpoğlu eggplant meze with roasted eggplant for a less oily version. Cut the eggplant into pieces and roast until tender before serving it with the yogurt and tomato sauce; expect a different texture from the traditional fried version.
Yes, you can prepare the eggplant and tomato sauce for Köpoğlu eggplant meze ahead of time and refrigerate them in a covered container. Add the garlicky yogurt closer to serving so it stays thick and fresh-tasting.
Köpoğlu eggplant meze is best eaten within 2–3 days when kept covered in the refrigerator. Because it contains yogurt, don’t leave it at room temperature for an extended time, and serve only the amount you plan to eat.
Köpoğlu eggplant meze goes well with grilled meat, chicken, kebabs, and other small dishes in a meze spread. You can also serve it with bread as a starter; its creamy yogurt and tangy tomato sauce pair well with both.
Yes, you can leave the yogurt out of Köpoğlu eggplant meze, but it will no longer have the creamy, tangy contrast typical of the dish. Serve the fried eggplant with tomato sauce, or use a thick unsweetened plant-based yogurt for a similar style.
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Nutrition data compiled from USDA FoodData Central and scientific sources.