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Creamy eggplant side dish with calcium and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
122
KCAL / 100G
Carbs
6.1g
· 19%
Protein
5.1g
· 16%
Fat
9.1g
· 65%
Fiber
2.4g
Vitamins
B2
0.19mg · 15% DV
B12
0.32µg · 13% DV
Vitamin A
82µg · 9% DV
B5
0.31mg · 6% DV
Minerals
Phosphorus
116mg · 17% DV
Calcium
139mg · 14% DV
Selenium
6.1µg · 11% DV
Sodium
221mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5.38g
MONOUNSATURATED
2.5g
POLYUNSATURATED
0.39g
Omega 6:3 ratio 5.2:1
Above the ideal 4:1 (5.2:1).
Warm it gently over low heat, stirring often to keep it smooth. If it becomes too thick, add a small splash of milk or hot water; high heat can make the cheese separate.
Roasting the eggplant until the skin is fully charred develops a cleaner smoky flavor. If it tastes bitter, a little lemon juice and fresh herbs can brighten the purée.
It pairs well with grilled chicken, meatballs, mushrooms, or chickpeas. A crisp salad with lemony dressing provides a fresh contrast to its rich, creamy texture.
Yes, keep it covered in the refrigerator and reheat it gently before serving. The mozzarella will firm up when chilled, so stir well as it warms.
It can be frozen, though thawing may make the eggplant release water and the cheese texture slightly grainy. Freeze it in small portions and thaw it in the refrigerator for the best result.
It contains mozzarella and butter, so it may cause symptoms in people who are sensitive to lactose. Tolerance varies, and a version made with lactose-free dairy may be a better choice.
Eggplant itself is not a trigger for everyone, but the butter and cheese make this dish richer and may worsen reflux for some people. Smaller servings and avoiding it close to bedtime can help.
No. Although it is traditionally served with meat dishes, it can be a vegetarian main when topped with sautéed mushrooms, lentils, or chickpeas.
Classic Turkish beğendi is more commonly made with kasar-style cheese rather than mozzarella. Mozzarella is a modern variation that creates a milder flavor and a more stretchy texture.
It can turn watery when roasted eggplant is not drained or when the purée sits over heat for too long. Briefly draining the peeled eggplant and reheating it carefully helps maintain a thicker consistency.
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Nutrition data compiled from USDA FoodData Central and scientific sources.