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Eggplant Purée (Begendi) Calories
Classic Ottoman eggplant purée made with roasted eggplant, milk, butter, and cheese.
In season: Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 serving (medium) of Eggplant Purée (Begendi) (120 g) has 132 calories. That works out to 110 calories per 100 g. It contains 10.2 g of carbs, 3.8 g of protein, 8.6 g of fat and 3 g of fiber. Its 0.1 mg of Copper covers 12% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
What is Eggplant Purée (Begendi)?
Eggplant purée (begendi) is a smooth Turkish dish rooted in Ottoman cooking, made by combining roasted eggplant with milk, butter and cheese. Roasting gives it a gentle smokiness, while the dairy makes the texture silky and the flavour richer than plain mashed eggplant.
In Turkey, it is often served beneath or alongside meat, as in hünkar beğendi, but it can also be enjoyed as a warm vegetable side. It is more substantial than a simple vegetable mash, though eggplant remains its main ingredient. Pair it with grilled vegetables or a crisp salad for balance, or serve a smaller portion alongside a hearty main.
Eggplant Purée (Begendi) Nutrition Facts
Selected: 100 g
110
KCAL / 100G
Carbs
8.5g
· 3% DV
Protein
3.2g
· 6% DV
Fat
7.2g
· 9% DV
Fiber
2.5g
· 9% 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 Purée (Begendi) Vitamins & Minerals
Vitamins
Vitamin A
65µg · 7% DV
B2
0.08mg · 6% DV
B5
0.23mg · 5% DV
B6
0.09mg · 5% DV
Minerals
Phosphorus
62mg · 9% DV
Sodium
180mg · 8% DV
Calcium
65mg · 7% DV
Iron
1mg · 6% DV
How Nutritious Is Eggplant Purée (Begendi)?
Nutrient density
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.
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.
Eggplant Purée (Begendi) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Eggplant Purée (Begendi)
To burn the 110 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.
Is Eggplant Purée (Begendi) 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 Purée (Begendi) Contain Allergens?
Contains these allergens:
Which Diets Is Eggplant Purée (Begendi) 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 Purée (Begendi) Fat Profile
SATURATED
3.2g
MONOUNSATURATED
2.4g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
Compare Eggplant Purée (Begendi)
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Frequently Asked Questions About Eggplant Purée (Begendi)
What is Eggplant Purée (Begendi)?
Eggplant Purée (Begendi) is a Turkish dish made from roasted eggplant folded into a creamy mixture of milk, butter, and cheese. It is often served as a soft base for meat, especially in the dish called hünkar beğendi.
How do you make Eggplant Purée (Begendi)?
Roast eggplants until soft, peel and mash them, then stir them into a butter-and-flour mixture loosened with milk and finished with cheese. Keep stirring over low heat until the purée is smooth and thick.
What is the difference between Eggplant Purée (Begendi) and hünkar beğendi?
Eggplant Purée (Begendi) is the creamy roasted-eggplant base; hünkar beğendi is the finished dish served with meat on top. The names are sometimes used loosely, but the meat topping is the defining distinction.
What do you serve with Eggplant Purée (Begendi)?
Serve Eggplant Purée (Begendi) with braised or grilled lamb or beef, as its creamy texture pairs well with savory meat juices. For a meat-free meal, serve it with rice and a crisp salad.
Is Eggplant Purée (Begendi) the same as baba ganoush?
No. Eggplant Purée (Begendi) is enriched with a milk-based mixture, butter, and cheese, while baba ganoush is typically a dip seasoned with ingredients such as tahini, lemon, and garlic. Their shared roasted eggplant gives them some smoky flavor.
How do you get a smoky flavor in Eggplant Purée (Begendi)?
For a smoky Eggplant Purée (Begendi), roast the eggplants directly over a gas flame or on a grill until the skins are charred and the flesh is tender. Oven roasting works too, but usually gives a milder smoky taste.
Can you make Eggplant Purée (Begendi) ahead of time?
Yes, you can roast and peel the eggplants ahead of time, then make the purée closer to serving. If you prepare the whole dish in advance, reheat it gently over low heat and stir in a little milk if it has thickened.
How long does Eggplant Purée (Begendi) keep in the fridge?
Eggplant Purée (Begendi) keeps for up to 3 days in a covered container in the refrigerator. Cool it promptly after cooking, and reheat only the portion you plan to serve, stirring often so the bottom does not scorch.
Can Eggplant Purée (Begendi) be frozen?
Yes, Eggplant Purée (Begendi) can be frozen, although its creamy texture may separate slightly after thawing. Freeze it in an airtight container, thaw it in the refrigerator, then warm it gently while stirring until smooth.
Why is my Eggplant Purée (Begendi) watery?
Eggplant Purée (Begendi) can turn watery when the roasted eggplant retains too much moisture or the milk mixture is too loose. Let peeled eggplant drain briefly, then cook the finished purée over low heat while stirring to evaporate excess liquid.
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Nutrition data compiled from USDA FoodData Central and scientific sources.