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Roasted Eggplant Appetizer with Tulum Cheese Calories
Low-carbohydrate appetizer with protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Roasted Eggplant Appetizer with Tulum Cheese (120 g) has 192 calories. That works out to 160 calories per 100 g. It contains 6.5 g of carbs, 8.5 g of protein, 15.2 g of fat and 2.5 g of fiber. Its 165.6 mg of Phosphorus covers 24% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Roasted Eggplant Appetizer with Tulum Cheese Nutrition Facts
Selected: 1 serving (medium) · 120 g
192
KCAL / 120G
Carbs
6.5g
· 2% DV
Protein
8.5g
· 17% DV
Fat
15.2g
· 19% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 13% · Protein 17% · Fat 70%
Roasted Eggplant Appetizer with Tulum Cheese nutrition facts table · 1 serving (medium) (120 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 192 kcal | |
| Total fat | 15.2 g | 19% |
| Saturated fat | 6.48 g | 32% |
| Trans fat | 0.06 g | |
| Sodium | 684 mg | 30% |
| Total carbohydrate | 6.5 g | 2% |
| Fiber | 2.5 g | 9% |
| Protein | 8.5 g | 17% |
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 Appetizer with Tulum Cheese?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 192 kcal |
| 2 tablespoon (small) | 30 g | 48 kcal |
| 4 tablespoon (medium) | 60 g | 96 kcal |
| 1 serving (small) | 90 g | 144 kcal |
| 100 g | 100 g | 160 kcal |
| 1 cup (medium) | 150 g | 240 kcal |
| 1 serving (large) | 180 g | 288 kcal |
| 1 piece (whole) | 250 g | 400 kcal |
Calculated from 160 calories per 100 g.
Frequently Asked Questions About Roasted Eggplant Appetizer with Tulum Cheese
What is a roasted eggplant appetizer with Tulum cheese?
A roasted eggplant appetizer with Tulum cheese is a Turkish-style meze made from soft, charred eggplant mixed with crumbly Tulum cheese. It is usually served cool or at room temperature, often with olive oil, herbs, and bread.
How do you make a roasted eggplant appetizer with Tulum cheese?
Roast eggplants until the skins are charred and the flesh is tender, then peel and drain them. Chop the flesh and fold in crumbled Tulum cheese, olive oil, and optional garlic, lemon, or herbs. Add salt only after tasting the cheese mixture.
What does Tulum cheese taste like in a roasted eggplant appetizer?
Tulum cheese gives a roasted eggplant appetizer a tangy, savory flavor and a crumbly texture. Its saltiness varies, so taste the cheese before seasoning the eggplant; a milder cheese lets the smoky eggplant remain the main flavor.
What can I serve with a roasted eggplant appetizer with Tulum cheese?
Serve a roasted eggplant appetizer with Tulum cheese with flatbread or crusty bread, or alongside grilled vegetables, chicken, or meat. It also works on a Turkish-style meze platter; pair it with less salty dishes so the cheese does not dominate the meal.
Can you make a roasted eggplant appetizer with Tulum cheese ahead of time?
Yes. Roast and prepare the eggplant ahead, then refrigerate it covered. For the freshest texture, mix in the Tulum cheese and herbs shortly before serving; the eggplant can be served chilled or brought briefly to room temperature.
How long does a roasted eggplant appetizer with Tulum cheese last in the fridge?
A roasted eggplant appetizer with Tulum cheese generally keeps for 2–3 days in a covered container in the refrigerator. Use a clean serving spoon, and return leftovers to the fridge promptly rather than leaving the dairy-containing meze out for an extended period.
Can you freeze a roasted eggplant appetizer with Tulum cheese?
You can freeze it, but the thawed eggplant may release water and the Tulum cheese can become crumbly or grainy. For better texture, freeze the roasted eggplant by itself and stir in fresh cheese after thawing.
Should a roasted eggplant appetizer with Tulum cheese be served hot or cold?
A roasted eggplant appetizer with Tulum cheese is usually served cold or at room temperature, not piping hot. Let the roasted eggplant cool before adding the cheese, which helps keep the meze’s texture distinct and prevents the cheese from melting.
Can you make a roasted eggplant appetizer with Tulum cheese in the oven?
Yes. Roast whole eggplants in a hot oven until their skins darken and the centers collapse, turning them as needed for even cooking. A grill or gas flame gives a smokier flavor, but an oven works well when those options are unavailable.
How do you keep a roasted eggplant appetizer with Tulum cheese from getting watery?
Drain the peeled roasted eggplant before mixing it with Tulum cheese. Eggplant holds a lot of moisture, and adding the cheese while the flesh is still hot can soften it; let the eggplant cool and drain first for a thicker meze.
Roasted Eggplant Appetizer with Tulum Cheese Vitamins & Minerals
Vitamins
B2
0.25mg · 19% DV
B12
0.34µg · 14% DV
Vitamin A
86.4µg · 10% DV
Vitamin E
1.42mg · 9% DV
Minerals
Sodium
684mg · 30% DV
Phosphorus
166mg · 24% DV
Calcium
209mg · 21% DV
Copper
0.14mg · 16% DV
Potassium ⭐
246mg · 7% DV
Roasted Eggplant Appetizer with Tulum Cheese Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Roasted Eggplant Appetizer with Tulum Cheese
To burn the 192 calories in 1 serving (medium) (120 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 Appetizer with Tulum Cheese?
Roasted eggplant appetizer with Tulum cheese brings together tender eggplant cooked over a flame or in the oven and crumbled Tulum, a tangy, often salty Turkish cheese. It belongs to the meze tradition, and home cooks may add olive oil, garlic or herbs according to taste.
The eggplant is soft and smoky, while the cheese gives each bite a savoury edge. Serve it cool or at room temperature as part of a meze spread, alongside grilled dishes, or with crusty bread. It is relatively low in carbohydrates and provides some protein and calcium. For a lighter plate, go easy on the oil and pair it with fresh vegetables or a crisp salad.
How Nutritious Is Roasted Eggplant Appetizer with Tulum Cheese?
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 Appetizer with Tulum Cheese Processed?
NOVA 3
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 Appetizer with Tulum Cheese Contain Allergens?
Contains these allergens:
Which Diets Is Roasted Eggplant Appetizer with Tulum Cheese 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
✓ Suitable
Low FODMAP
— Not suitable
Roasted Eggplant Appetizer with Tulum Cheese Fat Profile
SATURATED
6.48g
MONOUNSATURATED
5.76g
POLYUNSATURATED
1.38g
Omega 6:3 ratio 17.9:1
Above the ideal 4:1 (17.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.