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Traditional Turkish flatbread stuffed with roasted eggplant and spices.
In season: Spring · Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Eggplant gözleme (180 g) has 324 calories. That works out to 180 calories per 100 g. It contains 52.2 g of carbs, 7.6 g of protein, 8.1 g of fat and 5.8 g of fiber. Its 486 mg of Sodium covers 21% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
180
KCAL / 100G
Carbs
29g
· 11% DV
Protein
4.2g
· 8% DV
Fat
4.5g
· 6% 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 67% · Protein 10% · Fat 23%
Vitamins
B1
0.08mg · 7% DV
Folate
18µg · 5% DV
B3
0.7mg · 4% DV
B5
0.18mg · 4% DV
Minerals
Sodium
270mg · 12% DV
Phosphorus
48mg · 7% DV
Iron
1mg · 6% DV
Selenium
3µg · 5% 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 180 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 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.7g
MONOUNSATURATED
1.6g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 25:1
Above the ideal 4:1 (25:1).
Warm it on both sides in a non-stick skillet over medium-low heat, covering briefly if the filling is still cold. Very high heat can make the flatbread tough before the centre warms through.
Eggplant releases plenty of water if the filling has not been cooked down first. Cook the filling until excess moisture evaporates before sealing it in the dough.
Yes. Cool it completely, wrap portions airtight, and freeze them; reheating from frozen in a pan or oven usually gives a better texture than thawing first.
Store it in a sealed container and use it within about 2 to 3 days. Discard it if it develops an off smell, visible mould, or an unusually wet texture.
Cacık, plain yogurt, or a lemony seasonal salad are classic pairings. Yogurt and vegetables can make the meal feel more balanced and satisfying.
Before training, allow around 1 to 2 hours for digestion, especially if the portion is substantial. After training, pair it with a protein-rich food such as yogurt, ayran, or eggs for a more complete recovery meal.
A large serving or rich accompaniments may feel uncomfortable close to bedtime, particularly for people prone to reflux. A smaller portion with yogurt or salad is usually a lighter option.
It should not be bitter when made well. Bitterness is more likely when the eggplant is overmature, the skin is charred too much, or the filling has been overcooked.
Gözleme is usually a thinner, less layered flatbread cooked on a griddle or in a pan, while börek is commonly made with layered yufka and baked. Their texture and richness can vary considerably depending on the dough and oil used.
Traditional eggplant gözleme is made with wheat flour and contains gluten. People with coeliac disease need a specifically gluten-free version prepared without cross-contact from flour, utensils, or cooking surfaces.
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Nutrition data compiled from USDA FoodData Central and scientific sources.