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Light Anatolian salad made with roasted eggplant, tomato, and peppers
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Söğülme salad (150 g) has 63 calories. That works out to 42 calories per 100 g. It contains 10.2 g of carbs, 2 g of protein, 2.1 g of fat and 3.6 g of fiber. Its 27 mg of Vitamin C covers 30% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
63
KCAL / 150G
Carbs
10.2g
· 4% DV
Protein
2g
· 4% DV
Fat
2.1g
· 3% DV
Fiber
3.6g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 12% · Fat 28%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 63 kcal | |
| Total fat | 2.1 g | 3% |
| Saturated fat | 0.3 g | 2% |
| Trans fat | 0 g | |
| Sodium | 180 mg | 8% |
| Total carbohydrate | 10.2 g | 4% |
| Fiber | 3.6 g | 13% |
| Protein | 2 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 |
|---|---|---|
| 1 serving (medium) | 150 g | 63 kcal |
| 1 tablespoon (small) | 18 g | 8 kcal |
| 3 tablespoon (medium) | 54 g | 23 kcal |
| 100 g | 100 g | 42 kcal |
| 1 cup (medium) | 140 g | 59 kcal |
| 1 serving (large) | 220 g | 92 kcal |
| 1 piece (whole) | 300 g | 126 kcal |
Calculated from 42 calories per 100 g.
Söğülme salad is an Anatolian dish made mainly with roasted eggplant, tomato, and peppers. The vegetables are chopped and combined, making a smoky, light salad that can be served as a side or part of a meze spread.
To make Söğülme salad, roast the eggplant, tomatoes, and peppers until soft, remove the eggplant skin, and chop the vegetables together. Add olive oil and lemon juice if you like, then serve warm or chilled.
No, Söğülme salad is not the same as baba ganoush. Söğülme typically combines roasted eggplant with tomato and peppers, while baba ganoush is an eggplant dip commonly blended with tahini, lemon, and other seasonings.
Roasted eggplant, tomato, and peppers are the defining vegetables in Söğülme salad. Some versions include onion, garlic, or herbs, but those are optional additions rather than essentials of the basic salad.
Söğülme salad can be served warm or cold. Serving it soon after roasting gives the vegetables a warm, smoky taste, while chilling it lets the flavors mingle and makes it convenient to serve as part of a cold spread.
Söğülme salad pairs well with grilled meat or chicken, flatbread, and other meze. You can also serve it alongside beans or grains for a vegetable-forward meal; its smoky flavor works especially well with simply seasoned dishes.
Yes, you can make Söğülme salad without a grill. Roast the vegetables under a broiler or over a gas burner, turning them until tender and charred in spots; a grill adds smoke but is not required.
Söğülme is one particular kind of Turkish eggplant salad, centered on roasted eggplant, tomato, and peppers. “Turkish eggplant salad” can describe many recipes, including versions with yogurt or other ingredients that are not typical of Söğülme.
Yes, you can prepare Söğülme salad ahead and keep it covered in the refrigerator. Roasted vegetables can release liquid as they sit, so stir the salad before serving and add fresh herbs or lemon close to mealtime.
No, yogurt is not usually part of basic Söğülme salad. Its main ingredients are roasted eggplant, tomato, and peppers; adding yogurt creates a creamier variation rather than the usual vegetable-based preparation.
Vitamins
Vitamin C
27mg · 30% DV
B6
0.15mg · 9% DV
Vitamin K
9.75µg · 8% DV
Folate
28.5µg · 7% DV
Minerals
Copper
0.12mg · 13% DV
Potassium ⭐
360mg · 11% DV
Manganese
0.21mg · 9% DV
Sodium
180mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 63 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.
Söğülme salad is an Anatolian preparation of roasted eggplant, tomato and peppers. The vegetables are softened over a flame or under a grill, then chopped or mashed together; seasoning and a little olive oil may vary from kitchen to kitchen. Roasting gives the mixture its characteristic smoky depth while keeping it fresh and vegetable-forward.
In Turkey, it can be served cool or at room temperature as a meze or alongside a main dish, especially grilled foods; flatbread is handy for scooping it up. It also works well as a simple side for meals elsewhere. Mostly vegetables, it is a light choice, with about 42 kcal per 100 g. Use oil sparingly for a lighter version, or add lemon just before serving for brightness.
High
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.
No known major allergens
Vegan
✓ 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
0.3g
MONOUNSATURATED
0.68g
POLYUNSATURATED
0.68g
Omega 6:3 ratio 12.6:1
Above the ideal 4:1 (12.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.