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A refreshing meze made with eggplant, yogurt, olive oil, garlic, and spices.
In season: Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
4 tablespoon (medium) of Eggplant yogurt meze (60 g) has 51 calories. That works out to 85 calories per 100 g. It contains 4.6 g of carbs, 1.6 g of protein, 3.1 g of fat and 1.6 g of fiber. Its 0 mg of Copper covers 5% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 100 g
85
KCAL / 100G
Carbs
7.7g
· 3% DV
Protein
2.6g
· 5% DV
Fat
5.1g
· 7% 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 35% · Protein 12% · Fat 53%
Vitamins
Biotin
2µg · 7% DV
B5
0.3mg · 6% DV
B12
0.15µg · 6% DV
B2
0.07mg · 5% DV
Minerals
Calcium
55mg · 6% DV
Iron
1mg · 6% DV
Sodium
110mg · 5% DV
Selenium
2.5µg · 5% DV
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.
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 85 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
— 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
1.7g
MONOUNSATURATED
2.2g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 11.3:1
Above the ideal 4:1 (11.3:1).
Peel away heavily charred skin and any burnt flesh after roasting, since these can make the dip taste harsh. Letting the eggplant drain briefly before mixing also helps keep the flavor balanced.
It pairs well with grilled chicken, fish, meatballs, kebabs, and vegetable dishes. Serve it with whole-grain bread or raw vegetables for a more satisfying snack or light meal.
Yes, it can be prepared in advance and kept covered in the refrigerator. The garlic and roasted eggplant flavors become stronger as it sits, so taste it before serving and adjust if needed.
When stored in a clean, covered container and kept refrigerated, it is best eaten within 2 to 3 days. Discard it if it has been left at room temperature for an extended period.
Freezing the finished meze is not ideal because yogurt can separate and become watery after thawing. Freeze the roasted eggplant on its own instead, then mix it with fresh yogurt when needed.
Eggplant flesh darkens when exposed to air. A little lemon juice and keeping it covered after it cools can help limit browning.
Strained yogurt produces a thicker, creamier dip that is less likely to become watery. Regular yogurt works too, especially if excess liquid is drained from the roasted eggplant first.
It can be a useful side dish after exercise when eaten with a protein-rich main dish and a carbohydrate source. On its own, it is not a complete recovery meal after demanding training.
A small serving is fine for many people in the evening. However, garlic, rich accompaniments, or dairy may worsen reflux, bloating, or indigestion in sensitive individuals.
Because it contains dairy yogurt, it may cause digestive symptoms in people with lactose intolerance. Making it with lactose-free yogurt is a practical alternative with a similar texture and flavor.
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Nutrition data compiled from USDA FoodData Central and scientific sources.