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Yogurt roasted eggplant is a refreshing, protein and fiber-rich appetizer.
In season: Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Yogurt Roasted Eggplant (120 g) has 78 calories. That works out to 65 calories per 100 g. It contains 8.6 g of carbs, 3.2 g of protein, 3.4 g of fat and 2.9 g of fiber. Its 0.1 mg of Copper covers 11% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Yogurt roasted eggplant is a simple dish of tender eggplant cooked over a flame or in the oven, then mixed or topped with yogurt. Common around Turkish and eastern Mediterranean tables, it brings together the eggplant’s smoky, soft flesh and the yogurt’s cool tang; olive oil and herbs or pepper flakes are often added.
Serve it as a meze, alongside grilled food, or with bread for a light lunch. The eggplant contributes fibre, while yogurt makes the dish creamy and adds some protein. For a lighter version, go easy on the oil and pair it with a crisp salad or other vegetables.
Selected: 100 g
65
KCAL / 100G
Carbs
7.2g
· 3% DV
Protein
2.7g
· 5% DV
Fat
2.8g
· 4% DV
Fiber
2.4g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 44% · Protein 17% · Fat 39%
Vitamins
B2
0.09mg · 7% DV
Biotin
2µg · 7% DV
B5
0.3mg · 6% DV
B12
0.15µg · 6% DV
Minerals
Calcium
55mg · 6% DV
Potassium ⭐
210mg · 6% DV
Phosphorus
38mg · 5% DV
Magnesium
16mg · 4% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 65 calories in 100 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.
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
1.5g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.13g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Yogurt roasted eggplant is a Turkish-style appetizer made by mixing tender, charred eggplant with yogurt, often with garlic and olive oil. It is commonly served cool or at room temperature, with herbs or red pepper on top.
Roast whole eggplants over a flame, under a broiler, or in a hot oven until the flesh is soft and the skin is blistered. Let them cool, peel away the charred skin, and drain the flesh before mixing it with yogurt.
Usually, you do not need to salt eggplant before making yogurt roasted eggplant. Salting can draw out moisture, but roasting and draining the cooked flesh are generally enough; salting is mainly useful if your eggplant tastes notably bitter.
Yes, Greek yogurt works well in yogurt roasted eggplant and gives it a thicker, tangier texture. If it seems too dense, stir in a little water or olive oil; plain unsweetened yogurt also works for a softer consistency.
Yes, the charred skin is normally removed for yogurt roasted eggplant because it can taste bitter and feel tough. A few tiny flecks of skin are harmless, but remove most of it for a smooth, tender mixture.
Yes, you can roast and drain the eggplant ahead of time, then refrigerate it separately. Stir in the yogurt and seasonings closer to serving so the mixture stays thick rather than releasing extra liquid.
Yogurt roasted eggplant pairs well with grilled meats, kebabs, flatbread, and other mezze. Serve it as a cool side dish or appetizer, and add olive oil and herbs just before bringing it to the table.
Yogurt roasted eggplant turns watery when the roasted flesh has not drained fully or is mixed with yogurt while still warm. Let the eggplant cool and drain it well; thick yogurt also helps the finished dish hold its texture.
Yogurt roasted eggplant keeps for about two days in a covered container in the refrigerator. Use a clean serving spoon, return leftovers promptly to the fridge, and expect the texture to become looser as it sits.
Yogurt roasted eggplant can be a nourishing appetizer: eggplant contributes fiber, while yogurt adds some protein. The amount of olive oil and the portion served affect how filling and energy-dense the dish is.
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Nutrition data compiled from USDA FoodData Central and scientific sources.