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Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic Calories
Roasted eggplant and red pepper combined with garlic yogurt.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic (150 g) has 120 calories. That works out to 80 calories per 100 g. It contains 12.8 g of carbs, 4.2 g of protein, 6.3 g of fat and 4.8 g of fiber. Its 28.5 mg of Vitamin C covers 32% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic Nutrition Facts
Selected: 1 serving (medium) · 150 g
120
KCAL / 150G
Carbs
12.8g
· 5% DV
Protein
4.2g
· 8% DV
Fat
6.3g
· 8% DV
Fiber
4.8g
· 17% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 41% · Protein 13% · Fat 46%
Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 120 kcal | |
| Total fat | 6.3 g | 8% |
| Saturated fat | 0.98 g | 5% |
| Trans fat | 0 g | |
| Sodium | 173 mg | 8% |
| Total carbohydrate | 12.8 g | 5% |
| Fiber | 4.8 g | 17% |
| Protein | 4.2 g | 8% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 120 kcal |
| 1 tablespoon (small) | 15 g | 12 kcal |
| 2 tablespoon (medium) | 30 g | 24 kcal |
| 4 tablespoon (large) | 60 g | 48 kcal |
| 100 g | 100 g | 80 kcal |
| 1 serving (small) | 100 g | 80 kcal |
| ½ cup (small) | 110 g | 88 kcal |
| 1 cup (medium) | 220 g | 176 kcal |
| 1 serving (large) | 250 g | 200 kcal |
Calculated from 80 calories per 100 g.
Frequently Asked Questions About Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic
How do you make Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic?
Roast the eggplant and red pepper until tender, peel and chop them, then fold them into yogurt mixed with crushed garlic and salt. Let the salad chill briefly before serving so the smoky vegetables take on the garlic flavor.
What do you serve with Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic?
Serve Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic alongside grilled chicken, kebabs, or roasted meat. It also works as a dip or meze with warm flatbread, and its creamy texture complements a spread of other roasted vegetables.
Can you make Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic ahead of time?
Yes, you can make Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic ahead and refrigerate it in a covered container. For the freshest texture, roast the vegetables in advance but mix them with the yogurt a few hours before serving.
How do you keep Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic from getting watery?
Drain the roasted vegetables well and let them cool before mixing them with the yogurt. Use thick, strained yogurt and avoid adding the vegetables while they are hot, since heat can loosen the yogurt and make the salad watery.
Do you peel the eggplant for Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic?
Yes, peel the eggplant after roasting for a smooth, tender salad. Let it cool enough to handle, then remove the charred skin; leaving bits of burnt peel can make the finished yogurt mixture taste bitter.
Can you use jarred roasted red peppers in Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic?
Yes, jarred roasted red peppers work well in Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic. Drain them thoroughly and pat them dry before chopping, so their brine or oil does not thin the yogurt dressing.
How long does Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic last in the fridge?
Keep Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic covered in the refrigerator and eat it within about two days. Use a clean spoon when serving, and discard it if it has been left at room temperature for an extended time.
Can you freeze Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic?
No, freezing Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic is not recommended. The yogurt can separate as it thaws, while the roasted vegetables may become watery and soft; prepare the salad fresh or refrigerate it instead.
What yogurt works best in Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic?
Thick plain yogurt works best in Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic because it coats the vegetables without running. Greek-style or strained yogurt gives a particularly creamy result; loosen it with a little water only if needed.
Can you make Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic without garlic?
Yes, you can leave out the garlic or reduce it to suit your taste. The salad will still combine smoky eggplant and sweet roasted pepper with creamy yogurt, though it will have a milder flavor than the traditional garlic version.
Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic Vitamins & Minerals
Vitamins
Vitamin C
28.5mg · 32% DV
B6
0.18mg · 11% DV
B2
0.12mg · 9% DV
B5
0.42mg · 8% DV
Minerals
Copper
0.14mg · 16% DV
Phosphorus
87mg · 12% DV
Manganese
0.27mg · 12% DV
Potassium ⭐
375mg · 11% DV
Sodium
173mg · 8% DV
Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic
To burn the 120 calories in 1 serving (medium) (150 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.
What is Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic?
Roasted eggplant and red pepper salad with yogurt and garlic brings together tender, charred vegetables and a garlicky yogurt dressing. It is at home on Turkish tables, where eggplant is often roasted over a flame or in the oven, peeled, chopped and mixed with yogurt—or served with the yogurt spooned over the top.
Smoky eggplant, sweet pepper and sharp garlic are softened by the cool, tangy yogurt. Serve it as a meze, alongside grilled foods, or as a side salad with a home-cooked meal; bread makes an easy accompaniment. The vegetables contribute fibre, while yogurt adds some protein, and the salad is relatively light at about 80 calories per 100 g. For a lighter version, use plain yogurt and keep any added oil modest.
How Nutritious Is Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic?
Nutrient density
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.
Satiety score
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.
Is Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic 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 Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic Contain Allergens?
Contains these allergens:
Which Diets Is Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic Good For?
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
Roasted Eggplant and Red Pepper Salad with Yogurt and Garlic Fat Profile
SATURATED
0.98g
MONOUNSATURATED
3.68g
POLYUNSATURATED
0.98g
Omega 6:3 ratio 13.8:1
Above the ideal 4:1 (13.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.