1 tablespoon (medium) of Eggplant Begendi Sauce (20 g) has 20 calories. That works out to 102 calories per 100 g. It contains 1.5 g of carbs, 0.6 g of protein, 1.4 g of fat and 0.3 g of fiber. Its glycemic index is 35 (low), so it raises blood sugar slowly.

What is Eggplant Begendi Sauce?

Eggplant Begendi Sauce is a Turkish preparation of roasted eggplant made creamy with milk, butter, flour and cheese. It is closely associated with hünkar beğendi, where the smooth, smoky mash serves as a bed for meat, and is also served as a side in its own right.

Its mellow texture and roasted flavour pair especially well with grilled meats, kebabs and other savoury mains. The eggplant brings some fibre, while butter and cheese make the sauce relatively rich; it is not especially high in protein. Serve a spoonful alongside a meal or use it as a base, and reduce the butter if you would like a lighter version.

Eggplant Begendi Sauce Nutrition Facts

Selected: 100 g

102

KCAL / 100G

Carbs

7.6g

· 3% DV

Protein

2.8g

· 6% DV

Fat

6.8g

· 9% DV

Fiber

1.6g

· 6% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 30% · Protein 11% · Fat 59%

Eggplant Begendi Sauce Vitamins & Minerals

Vitamins

B12

0.3µg · 13% DV

0.12mg · 9% DV

0.3mg · 6% DV

Biotin

1.8µg · 6% DV

Minerals

Iodine

18µg · 12% DV

Phosphorus

72mg · 10% DV

Calcium

88mg · 9% DV

Zinc

1mg · 9% DV

How Nutritious Is Eggplant Begendi Sauce?

Nutrient density

Medium

55/ 100

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

42/ 100

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.

Eggplant Begendi Sauce Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

3.6

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Eggplant Begendi Sauce

To burn the 102 calories in 100 g:

🚶

25min

Walking (5 km/h)

🏃

10min

Running (8 km/h)

🚴

14min

Cycling

🏊

12min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Eggplant Begendi Sauce Processed?

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.

Does Eggplant Begendi Sauce Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Eggplant Begendi Sauce 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

Eggplant Begendi Sauce Fat Profile

SATURATED

3.5g

MONOUNSATURATED

1.6g

POLYUNSATURATED

1.55g

⚖️

Omega 6:3 ratio 16.9:1

Above the ideal 4:1 (16.9:1).

Compare Eggplant Begendi Sauce

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Foods Similar to Eggplant Begendi Sauce

🍅

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18 kcal

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Mixed Green Salad

18 kcal

🫑

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🥄

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44 kcal

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20 kcal

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🥕🥦🍆

Oven-Roasted Mixed Vegetables

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Frequently Asked Questions About Eggplant Begendi Sauce

What is Eggplant Begendi Sauce?

Eggplant Begendi Sauce is a creamy Turkish preparation of roasted eggplant mixed with milk, butter, flour, and cheese. It is served as a base or side rather than as a complete dish, and is famously used beneath meat in hünkar beğendi.

What does “begendi” mean in Eggplant Begendi Sauce?

“Beğendi” is commonly understood as “liked” or “pleased” in Turkish. In Eggplant Begendi Sauce, it names the creamy roasted-eggplant preparation; the word is also part of hünkar beğendi, a dish served with meat over the sauce.

Is Eggplant Begendi Sauce the same as baba ganoush?

No. Eggplant Begendi Sauce is cooked with a milk-and-flour base and cheese, giving it a creamy texture. Baba ganoush is generally a cold eggplant dip seasoned with ingredients such as tahini, lemon, and garlic.

What meat is served with Eggplant Begendi Sauce?

Lamb is a traditional partner for Eggplant Begendi Sauce, especially in hünkar beğendi, where braised meat is placed on top. Beef stews and grilled meats also pair well with its smoky, creamy flavor.

Can you make Eggplant Begendi Sauce without cheese?

Yes, you can leave the cheese out, though Eggplant Begendi Sauce will have a less rich flavor and a slightly different texture. Stir the roasted eggplant thoroughly into the milk-and-flour base and adjust the seasoning before serving.

How do you keep Eggplant Begendi Sauce smooth?

For smooth Eggplant Begendi Sauce, mash or finely chop the roasted eggplant and add it gradually to a well-stirred milk-and-flour base. Cook over gentle heat, stirring often, and add the cheese near the end so it melts evenly.

Why does Eggplant Begendi Sauce taste bitter or too smoky?

Eggplant Begendi Sauce can taste bitter or excessively smoky if charred skin gets mixed into the roasted flesh. Peel the eggplant carefully after roasting and discard any blackened skin before mashing the flesh into the sauce.

Can Eggplant Begendi Sauce be served cold?

Eggplant Begendi Sauce is usually served warm, when its creamy texture works best alongside meat or vegetables. It can be eaten cold, but the butter and cheese may make it firmer, so warm it gently if you want a softer consistency.

How do you reheat Eggplant Begendi Sauce without it splitting?

Reheat Eggplant Begendi Sauce gently in a saucepan over low heat, stirring frequently rather than bringing it to a boil. If it has thickened in the fridge, mix in a little milk until it returns to a creamy consistency.

Can you freeze Eggplant Begendi Sauce?

Yes, Eggplant Begendi Sauce can be frozen, but its dairy-based texture may separate or become grainy after thawing. Defrost it in the refrigerator, then warm it slowly while stirring; a splash of milk can help bring it together.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 25, 2026