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Traditional Antep dish with yogurt eggplant and meat
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Slinazik (250 g) has 355 calories. That works out to 142 calories per 100 g. It contains 13.5 g of carbs, 20.3 g of protein, 24 g of fat and 4.3 g of fiber. Its 1.6 µg of B12 covers 65% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 250 g
355
KCAL / 250G
Carbs
13.5g
· 5% DV
Protein
20.3g
· 41% DV
Fat
24g
· 31% DV
Fiber
4.3g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 15% · Protein 23% · Fat 62%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 355 kcal | |
| Total fat | 24 g | 31% |
| Saturated fat | 8.5 g | 43% |
| Trans fat | 0.2 g | |
| Sodium | 525 mg | 23% |
| Total carbohydrate | 13.5 g | 5% |
| Fiber | 4.3 g | 15% |
| Protein | 20.3 g | 41% |
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 |
|---|---|---|
| 1 serving (medium) | 250 g | 355 kcal |
| 1 tablespoon (grated) | 20 g | 28 kcal |
| 100 g | 100 g | 142 kcal |
| ½ cup (half) | 120 g | 170 kcal |
| 1 serving (small) | 180 g | 256 kcal |
| 1 cup (whole) | 240 g | 341 kcal |
| 1 piece (whole) | 300 g | 426 kcal |
| 1 serving (large) | 350 g | 497 kcal |
Calculated from 142 calories per 100 g.
Slinazik is a traditional dish from Gaziantep, Turkey, made with roasted eggplant, yogurt and meat. The smoky eggplant is combined with yogurt and served with cooked meat on top, often as a main course.
To make Slinazik, roast eggplants until soft, peel and chop them, then combine them with yogurt. Cook the meat separately and spoon it over the eggplant mixture just before serving so the dish stays warm without overheating the yogurt.
Slinazik comes from Gaziantep in southeastern Turkey, a region known for its rich food traditions. It is part of the local cooking style that pairs smoky roasted vegetables with yogurt and savory meat.
Slinazik is closely related to Ali Nazik: both bring together roasted eggplant, yogurt and meat. Recipes and naming can overlap across households, so the distinction is not consistent everywhere; meat preparation and local custom may set one version apart.
Slinazik is commonly made with lamb, though beef is also used. The meat may be cooked in chunks or as minced meat, depending on the household recipe; either way, it is served over the yogurt-and-eggplant base.
Either method works for Slinazik. Grilling or charring the eggplant over a flame gives it a pronounced smoky flavor, while oven-roasting is convenient and produces tender flesh. Peel it and let excess liquid drain before mixing with yogurt.
Slinazik is often made with garlic stirred into the yogurt, although some cooks use little or none. Add it to taste, and avoid boiling the yogurt when the hot meat is added, since high heat can make the mixture separate.
Yes, Slinazik can be made with ground meat. Brown it in a pan with seasoning, then spoon it over the yogurt-coated roasted eggplant. Some traditional or family versions instead use pieces of lamb or beef.
Slinazik pairs well with rice, flatbread or crusty bread, which can soak up the yogurt and meat juices. A crisp salad is another good side, especially if you want to balance the richness of the main dish.
Yes, you can roast and prepare the eggplant ahead for Slinazik. Keep the eggplant, yogurt and cooked meat separate in the refrigerator, then combine them shortly before serving; this helps prevent a watery texture and keeps the yogurt from getting too hot.
Vitamins
B12
1.55µg · 65% DV
B3
5.25mg · 33% DV
B2
0.28mg · 22% DV
B6
0.35mg · 21% DV
Minerals
Phosphorus
295mg · 42% DV
Selenium
20µg · 36% DV
Zinc
3.55mg · 32% DV
Copper
0.22mg · 24% DV
Sodium
525mg · 23% DV
Potassium ⭐
588mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 355 calories in 1 serving (medium) (250 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.
Slinazik is a traditional dish from Gaziantep in southeastern Turkey, made with roasted eggplant and yoghurt, then topped with meat. The smoky, tender aubergine and tangy yoghurt balance the savoury meat; recipes and household touches can vary.
In Gaziantep it is commonly served warm as a substantial dish, often with rice or bulgur, bread and a fresh salad. Its soft, creamy base contrasts with the meat topping, and it offers protein alongside fat from the meat and yoghurt. For a lighter plate, choose lean meat and go easy on the added oil.
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
— Not 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
8.5g
MONOUNSATURATED
9.75g
POLYUNSATURATED
2.25g
Omega 6:3 ratio 15.8:1
Above the ideal 4:1 (15.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.