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Spicy eggplant mezze with yogurt
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Spicy Eggplant Atom with Yogurt (120 g) has 158 calories. That works out to 132 calories per 100 g. It contains 9.8 g of carbs, 3.7 g of protein, 11.8 g of fat and 3.2 g of fiber. Its 0.1 mg of Copper covers 15% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
158
KCAL / 120G
Carbs
9.8g
· 4% DV
Protein
3.7g
· 7% DV
Fat
11.8g
· 15% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 24% · Protein 9% · Fat 67%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 158 kcal | |
| Total fat | 11.8 g | 15% |
| Saturated fat | 1.82 g | 9% |
| Trans fat | 0 g | |
| Sodium | 294 mg | 13% |
| Total carbohydrate | 9.8 g | 4% |
| Fiber | 3.2 g | 11% |
| Protein | 3.7 g | 7% |
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) | 120 g | 158 kcal |
| 1 tablespoon (small) | 20 g | 26 kcal |
| 2 tablespoon (double) | 40 g | 53 kcal |
| 1 serving (small) | 80 g | 106 kcal |
| 100 g | 100 g | 132 kcal |
| 1 serving (large) | 180 g | 238 kcal |
| 1 cup (large) | 220 g | 290 kcal |
Calculated from 132 calories per 100 g.
Spicy Eggplant Atom with Yogurt is a Turkish-style meze combining eggplant, garlicky yogurt and hot pepper. Recipes vary: the eggplant may be roasted or fried, and the pepper may be stirred in or served as an oily topping.
To make Spicy Eggplant Atom with Yogurt, cook the eggplant until tender, cool it, and combine it with garlicky yogurt or spoon it over the yogurt. Finish with hot pepper briefly warmed in oil.
Spicy Eggplant Atom with Yogurt can range from mildly warm to quite hot. Its heat comes mainly from the pepper topping, so use less pepper or serve it separately for better control at the table.
Spicy Eggplant Atom with Yogurt includes eggplant, while Turkish atom commonly refers to garlicky yogurt topped with hot pepper in oil. Both names are used for variations, so ingredients and presentation are not completely standardized.
Either method works for Spicy Eggplant Atom with Yogurt. Roasting gives the eggplant a smoky flavor and a softer, less oily result; frying makes the meze richer and gives the eggplant a different texture.
Spicy Eggplant Atom with Yogurt is usually served cool or at room temperature, rather than piping hot. Let cooked eggplant cool before adding yogurt, then add the pepper oil warm if you want a contrast.
Serve Spicy Eggplant Atom with Yogurt with flatbread as part of a meze spread, or alongside grilled meat and vegetables. Its creamy, spicy flavor also works as a dip for fresh bread.
Yes, you can prepare Spicy Eggplant Atom with Yogurt ahead. Refrigerate the cooked eggplant and yogurt mixture covered, then add the pepper topping shortly before serving to keep the flavors and texture fresher.
Spicy Eggplant Atom with Yogurt keeps refrigerated in a covered container for about 2–3 days. It may become watery as it sits, so stir it before serving and discard it if it has been left out for a long time.
Yes, thick Greek yogurt works well in Spicy Eggplant Atom with Yogurt because it holds its texture against the eggplant. If your yogurt is runny, strain it first so the finished meze does not become watery.
Vitamins
Vitamin E
1.98mg · 13% DV
B2
0.17mg · 13% DV
B6
0.16mg · 9% DV
B12
0.22µg · 9% DV
Minerals
Copper
0.13mg · 14% DV
Sodium
294mg · 13% DV
Phosphorus
86mg · 12% DV
Calcium
115mg · 12% DV
Potassium ⭐
246mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 158 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.
Spicy Eggplant Atom with Yogurt is a Turkish meze combining tender eggplant with garlicky yogurt and hot pepper. The eggplant may be charred or fried, while the chilli is often warmed in oil for a punchy topping; recipes vary in both heat and texture.
It belongs on a shared meze table, alongside grilled foods or other small plates, and is commonly scooped up with bread. Eggplant brings fibre, while yogurt adds some protein; the dish’s richness depends partly on how much oil is used and how the eggplant is cooked. For a lighter version, char or roast the eggplant rather than frying it, and adjust the chilli to suit your palate.
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
1.82g
MONOUNSATURATED
5.66g
POLYUNSATURATED
2.9g
Omega 6:3 ratio 56.4:1
Above the ideal 4:1 (56.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.