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Yogurt-based roasted eggplant and hot pepper meze
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Roasted Eggplant Atom Meze (50 g) has 69 calories. That works out to 137 calories per 100 g. It contains 3.1 g of carbs, 2.1 g of protein, 5.2 g of fat and 0.9 g of fiber. Its 0.1 mg of B2 covers 7% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 50 g
69
KCAL / 50G
Carbs
3.1g
· 1% DV
Protein
2.1g
· 4% DV
Fat
5.2g
· 7% DV
Fiber
0.9g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 18% · Protein 12% · Fat 70%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 69 kcal | |
| Total fat | 5.2 g | 7% |
| Saturated fat | 0.88 g | 4% |
| Trans fat | 0.01 g | |
| Sodium | 143 mg | 6% |
| Total carbohydrate | 3.1 g | 1% |
| Fiber | 0.9 g | 3% |
| Protein | 2.1 g | 4% |
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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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 50 g | 69 kcal |
| 1 tablespoon (small) | 25 g | 34 kcal |
| 1 ounce (small) | 28 g | 38 kcal |
| 3 tablespoon (large) | 75 g | 103 kcal |
| 1 serving (medium) | 80 g | 110 kcal |
| 100 g | 100 g | 137 kcal |
| ½ cup (medium) | 120 g | 164 kcal |
| 1 serving (large) | 150 g | 206 kcal |
| 1 cup (large) | 240 g | 329 kcal |
Calculated from 137 calories per 100 g.
Roasted eggplant atom meze is a Turkish yogurt-based appetizer made with roasted eggplant and hot pepper. Garlic is often added, and a drizzle of pepper-infused oil gives it the spicy finish associated with atom meze.
Roast the eggplant until tender, peel it, and let it cool before mixing it with yogurt and garlic. Finish roasted eggplant atom meze with hot pepper or pepper oil, then serve it chilled or cool.
Yes, roasted eggplant atom meze is usually spicy, but the heat varies with the type and amount of pepper. Use less pepper for a milder version, or serve the pepper oil separately so people can adjust it.
Roasted eggplant atom meze works well alongside grilled meats, kebabs, and other Turkish appetizers. Serve it with warm flatbread or bread for scooping, or include it as part of a larger meze spread.
Roasted eggplant atom meze includes tender, smoky roasted eggplant mixed into the yogurt. Regular Turkish atom meze is commonly made with yogurt and hot pepper without the eggplant, so the roasted version is heartier.
Yes, roasted eggplant atom meze can be made ahead. Roast and cool the eggplant before combining it with the yogurt, then refrigerate it covered; add the pepper oil shortly before serving for the freshest flavor.
Keep roasted eggplant atom meze in a covered container in the refrigerator and use it within about 2–3 days. Avoid leaving it out for extended periods, and discard it if its smell or appearance changes.
Roasted eggplant atom meze is usually served cold or cool, rather than hot. Let the roasted eggplant cool completely before stirring it into the yogurt, which also helps keep the dip's texture smooth.
Drain the roasted eggplant well and let it cool before adding it to the yogurt. Thick strained yogurt helps roasted eggplant atom meze hold its texture, especially if you prepare it ahead and chill it.
The smoky flavor in roasted eggplant atom meze comes from charring the eggplant skin during roasting. Roast the eggplant over a flame or under a broiler until the skin is blistered, then peel it before mixing.
Vitamins
B2
0.1mg · 8% DV
B12
0.16µg · 7% DV
Vitamin E
0.74mg · 5% DV
Vitamin K
5.35µg · 4% DV
Minerals
Phosphorus
47mg · 7% DV
Sodium
143mg · 6% DV
Calcium
61mg · 6% DV
Iodine
9µg · 6% DV
Potassium ⭐
104mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 69 calories in 2 tablespoon (medium) (50 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.
Roasted Eggplant Atom Meze is a Turkish-style meze combining soft, smoky roasted eggplant with yoghurt and hot pepper. Atom is known for its chilli kick, while the eggplant gives this version a mellow, charred depth.
Serve it chilled or at room temperature as part of a spread, with bread for scooping or alongside grilled food. Its creamy, tangy base balances the heat, making it a lively companion to other small dishes. It provides some protein, while its fat content depends in part on the yoghurt used. For a lighter dip, choose lower-fat yoghurt; you can also adjust the chilli to suit your taste.
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.
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
0.88g
MONOUNSATURATED
3.17g
POLYUNSATURATED
0.61g
Omega 6:3 ratio 18.7:1
Above the ideal 4:1 (18.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.