Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🍆🥣
Eggplant and yogurt salad, light and refreshing.
In season: Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Eggplant Yogurt (120 g) has 90 calories. That works out to 75 calories per 100 g. It contains 9.4 g of carbs, 3.1 g of protein, 4.3 g of fat and 2.8 g of fiber. Its 0.1 mg of Copper covers 11% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 100 g
75
KCAL / 100G
Carbs
7.8g
· 3% DV
Protein
2.6g
· 5% DV
Fat
3.6g
· 5% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 42% · Protein 14% · Fat 44%
Vitamins
Biotin
2.2µg · 7% DV
B2
0.08mg · 6% DV
Folate
22µg · 6% DV
B5
0.23mg · 5% DV
Minerals
Phosphorus
41mg · 6% DV
Potassium ⭐
210mg · 6% DV
Calcium
38mg · 4% DV
Magnesium
15mg · 4% 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 75 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
1.1g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Yes, it can be prepared in advance and often tastes better after chilling for a few hours. Keep it covered in the fridge and stir before serving if any liquid separates.
Roasting or grilling the eggplant usually gives a lighter result than frying and helps limit oil absorption. If bitterness is a concern, salting the eggplant briefly and patting it dry can help.
It is most commonly served cold or at cool room temperature. Some people also prefer warm eggplant topped with cold yogurt for extra contrast.
It pairs well with grilled meat, chicken, legumes, rice dishes, and other Mediterranean-style sides. The yogurt adds a cooling contrast to spiced or savory main dishes.
No, garlic is optional. It adds sharpness and depth, but the dish still works well with plain yogurt if you want a milder flavor.
It can be frozen, but the yogurt may separate and become watery after thawing. For better texture, freeze the cooked eggplant separately and add fresh yogurt later.
It can work as a light post-workout option, but on its own it may not be filling enough for everyone. Pairing it with an extra protein source or a grain can make it more balanced.
Yes, it is generally fine as a light evening dish or side. People who are sensitive to garlic or dairy may prefer a smaller portion later in the day.
Not exactly. It is yogurt-based, but the eggplant is a main ingredient rather than just a flavoring, so the texture and overall role in a meal are different.
People with dairy allergy or poor tolerance to yogurt should be cautious because dairy is a key ingredient. Those with sensitive digestion may also want to watch how they respond to garlic or smoked-roasted eggplant.
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.