1 serving (medium) of Low-Oil Baked Şakşuka (180 g) has 97 calories. That works out to 54 calories per 100 g. It contains 13.1 g of carbs, 2.5 g of protein, 4.5 g of fat and 4.7 g of fiber. Its 38.7 mg of Vitamin C covers 43% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.

What is Low-Oil Baked Şakşuka?

Low-oil baked şakşuka is a lighter take on Turkish şakşuka, a vegetable meze rather than the egg-based dish known by a similar name in some other cuisines. It is typically made with aubergine and sometimes other vegetables such as peppers, baked with little oil and served with a tomato and garlic sauce; recipes vary from home to home.

Serve it warm or at room temperature as part of a meze spread, or alongside bread and other small dishes. It is vegetable-forward and relatively light, with 2.6 g of fibre per 100 g. For an easy meal, pair it with salad or yoghurt, or keep the sauce modest if you prefer a less rich plate.

Low-Oil Baked Şakşuka Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

7.3g

· 3% DV

Protein

1.4g

· 3% DV

Fat

2.5g

· 3% DV

Fiber

2.6g

· 9% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 51% · Protein 10% · Fat 39%

Low-Oil Baked Şakşuka Vitamins & Minerals

Vitamins

Vitamin C

21.5mg · 24% DV

0.16mg · 9% DV

Vitamin K

9.4µg · 8% DV

Folate

22µg · 6% DV

Minerals

Potassium ⭐

238mg · 7% DV

Sodium

135mg · 6% DV

Magnesium

15mg · 4% DV

Phosphorus

31mg · 4% DV

How Nutritious Is Low-Oil Baked Şakşuka?

Nutrient density

High

66/ 100

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

50/ 100

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.

Low-Oil Baked Şakşuka Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Low-Oil Baked Şakşuka

To burn the 54 calories in 100 g:

🚶

13min

Walking (5 km/h)

🏃

6min

Running (8 km/h)

🚴

7min

Cycling

🏊

6min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Low-Oil Baked Şakşuka 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 Low-Oil Baked Şakşuka Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Low-Oil Baked Şakşuka Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

✓ Suitable

Low FODMAP

— Not suitable

Low-Oil Baked Şakşuka Fat Profile

SATURATED

0.35g

MONOUNSATURATED

1.65g

POLYUNSATURATED

0.3g

⚖️

Omega 6:3 ratio 13.5:1

Above the ideal 4:1 (13.5:1).

Compare Low-Oil Baked Şakşuka

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Low-Oil Baked Şakşuka vs Tomato36 kcal more per 100 g

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Low-Oil Baked Şakşuka vs Mixed Green Salad36 kcal more per 100 g

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Low-Oil Baked Şakşuka vs Red Pepper23 kcal more per 100 g

→🍆vs🥄

Low-Oil Baked Şakşuka vs Boiled Beetroot10 kcal more per 100 g

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Foods Similar to Low-Oil Baked Şakşuka

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

🥗

Arugula

25 kcal

🥕🥦🍆

Oven-Roasted Mixed Vegetables

65 kcal

Frequently Asked Questions About Low-Oil Baked Şakşuka

Is low-oil baked şakşuka the same as shakshuka with eggs?

No. Low-oil baked şakşuka is a Turkish-style vegetable dish, usually made with eggplant and other vegetables in tomato sauce. Shakshuka with eggs is a different dish in which eggs are poached in a spiced tomato and pepper sauce.

What vegetables go in low-oil baked şakşuka?

Low-oil baked şakşuka commonly contains eggplant, zucchini, and peppers, with tomatoes used for the sauce. Some versions include potatoes, but there is no single required mix; the vegetables can vary by household and recipe.

How do you keep eggplant from getting soggy in low-oil baked şakşuka?

To keep eggplant from getting soggy in low-oil baked şakşuka, dry the pieces well and spread them in a single layer on the baking tray. Crowding traps steam, so use two trays if needed and add the tomato sauce after baking.

Should low-oil baked şakşuka be served hot or cold?

Low-oil baked şakşuka can be served warm or cold. As a Turkish meze, it is often served chilled or at room temperature, when the tomato and garlic flavors have had time to mingle with the vegetables.

What do you serve with low-oil baked şakşuka?

Serve low-oil baked şakşuka with crusty bread, rice, or bulgur, or include it in a meze spread with other small dishes. It also works alongside grilled vegetables or a plant-based main course.

Can you make low-oil baked şakşuka without frying the vegetables first?

Yes. Baking is the point of low-oil baked şakşuka, so the vegetables do not need to be fried first. Toss them lightly with oil, roast until tender, then combine them with tomato sauce to finish the dish.

Can low-oil baked şakşuka be frozen?

Yes, you can freeze low-oil baked şakşuka in airtight portions. The eggplant and zucchini may become softer after thawing, so it is usually best as a side or sauce-like dish rather than when you want firm vegetable pieces.

How long does low-oil baked şakşuka last in the fridge?

Low-oil baked şakşuka keeps for about three days in a covered container in the refrigerator. Refrigerate it once it has cooled, and take out only the portion you plan to serve.

Do you need to peel the eggplant for low-oil baked şakşuka?

No, peeling eggplant is not necessary for low-oil baked şakşuka. The skin helps the pieces hold their shape as they bake; peel it only if you prefer a softer texture or the eggplant has especially tough skin.

How is low-oil baked şakşuka different from the fried Turkish version?

Low-oil baked şakşuka roasts the vegetables with a small amount of oil, while the traditional Turkish version commonly fries them before adding tomato sauce. The baked method skips the frying step and gives the vegetables a more roasted flavor.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 25, 2026