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Bechamel sauce with roasted eggplant Calories
Creamy classic bechamel sauce blended with smoky roasted eggplant.
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
3 tablespoon (medium) of Bechamel sauce with roasted eggplant (60 g) has 66 calories. That works out to 110 calories per 100 g. It contains 5.1 g of carbs, 1.6 g of protein, 4.3 g of fat and 1.3 g of fiber. Its 33 mg of Phosphorus covers 5% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Bechamel sauce with roasted eggplant Nutrition Facts
Selected: 3 tablespoon (medium) · 60 g
66
KCAL / 60G
Carbs
5.1g
· 2% DV
Protein
1.6g
· 3% DV
Fat
4.3g
· 6% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 31% · Protein 10% · Fat 59%
Bechamel sauce with roasted eggplant nutrition facts table · 3 tablespoon (medium) (60 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 66 kcal | |
| Total fat | 4.3 g | 6% |
| Saturated fat | 2.28 g | 11% |
| Trans fat | 0.03 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 5.1 g | 2% |
| Fiber | 1.3 g | 5% |
| Protein | 1.6 g | 3% |
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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How Many Calories in 3 Tablespoons of Bechamel sauce with roasted eggplant?
| Serving | Amount | Calories |
|---|---|---|
| 3 tablespoon (medium) | 60 g | 66 kcal |
| 2 tablespoon (small) | 40 g | 44 kcal |
| 1 piece (small) | 50 g | 55 kcal |
| 4 tablespoon (large) | 80 g | 88 kcal |
| 100 g | 100 g | 110 kcal |
| 1 serving (medium) | 100 g | 110 kcal |
| 1 piece (large) | 100 g | 110 kcal |
| 1 cup (large) | 130 g | 143 kcal |
Calculated from 110 calories per 100 g.
Frequently Asked Questions About Bechamel sauce with roasted eggplant
What is bechamel sauce with roasted eggplant?
Bechamel sauce with roasted eggplant is a creamy white sauce mixed with smoky, roasted eggplant. It combines the mild flavor of bechamel with the soft texture of eggplant and works well in baked dishes or as a pasta sauce.
How do you make bechamel sauce with roasted eggplant?
Make bechamel sauce with roasted eggplant by roasting and draining the eggplant, then folding it into a smooth bechamel. Whisk milk gradually into a butter-and-flour roux, and add the eggplant once the sauce has thickened.
Do you peel the eggplant for bechamel sauce with roasted eggplant?
Yes, peel the eggplant for bechamel sauce with roasted eggplant after roasting it. The charred skin can taste bitter and leave tough pieces in the sauce; draining the peeled flesh also helps keep the bechamel from turning watery.
What can you serve with bechamel sauce with roasted eggplant?
Bechamel sauce with roasted eggplant pairs well with roasted vegetables, baked pasta, chicken, or grilled meats. Its rich, smoky flavor also works with crusty bread, while a crisp salad can balance the creaminess when serving it as part of a meal.
Can you use bechamel sauce with roasted eggplant in lasagna?
Yes, bechamel sauce with roasted eggplant can be used in lasagna as a layer between the pasta sheets. Drain the roasted eggplant well and keep the sauce fairly thick so the finished lasagna holds its shape instead of becoming watery.
Can bechamel sauce with roasted eggplant be used as a pasta sauce?
Yes, bechamel sauce with roasted eggplant can coat pasta directly. Loosen it with a little warm milk or pasta water if it is too thick, then toss it with the pasta while both are warm so the sauce spreads evenly.
How do you keep bechamel sauce with roasted eggplant smooth?
Keep bechamel sauce with roasted eggplant smooth by adding the milk gradually while whisking the roux, and stir the eggplant in after the sauce thickens. If lumps form, whisk vigorously off the heat or pass the sauce through a sieve.
Can you make bechamel sauce with roasted eggplant ahead of time?
Yes, you can make bechamel sauce with roasted eggplant ahead of time and refrigerate it in a covered container. Press food-safe wrap against the surface to limit a skin forming, then reheat gently while whisking before serving.
Can you freeze bechamel sauce with roasted eggplant?
Yes, bechamel sauce with roasted eggplant can be frozen, though its creamy texture may separate after thawing. Defrost it in the refrigerator and reheat slowly while whisking; a small splash of milk can help bring the sauce back together.
How do you reheat bechamel sauce with roasted eggplant without it splitting?
Reheat bechamel sauce with roasted eggplant over low heat, stirring or whisking continuously. Avoid boiling it, which can make the creamy sauce separate; if it has thickened in storage, loosen it gradually with a little milk.
Bechamel sauce with roasted eggplant Vitamins & Minerals
Vitamins
Biotin
1.32µg · 4% DV
Vitamin A
36µg · 4% DV
B2
0.05mg · 4% DV
B12
0.08µg · 3% DV
Minerals
Phosphorus
33mg · 5% DV
Sodium
108mg · 5% DV
Copper
0.04mg · 4% DV
Calcium
42mg · 4% DV
Potassium ⭐
102mg · 3% DV
Bechamel sauce with roasted eggplant Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Bechamel sauce with roasted eggplant
To burn the 66 calories in 3 tablespoon (medium) (60 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.
What is Bechamel sauce with roasted eggplant?
Bechamel sauce with roasted eggplant combines the French white sauce—traditionally made with butter, flour and milk—with smoky, softened eggplant. It is a variation rather than one fixed traditional dish, and recipes may blend the eggplant smoothly into the sauce or leave a little texture.
Its mellow creaminess and gentle charred flavour work well with baked vegetables, pasta, grilled meat or chicken, and as a warm dip with bread. In Turkey, where köz patlıcan is a familiar flavour, it can also be served as a starter or spooned over a savoury bake. The eggplant adds some fibre, while the béchamel makes the sauce rich and filling; use a thinner layer or add extra roasted eggplant for a lighter plate.
How Nutritious Is Bechamel sauce with roasted eggplant?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
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.
Is Bechamel sauce with roasted eggplant Processed?
NOVA 3
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.
Does Bechamel sauce with roasted eggplant Contain Allergens?
Contains these allergens:
Which Diets Is Bechamel sauce with roasted eggplant Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Bechamel sauce with roasted eggplant Fat Profile
SATURATED
2.28g
MONOUNSATURATED
1.26g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 10.5:1
Above the ideal 4:1 (10.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.