1 cup (medium) of Green Bean, Potato and Eggplant Stew (220 g) has 161 calories. That works out to 73 calories per 100 g. It contains 21.6 g of carbs, 3.5 g of protein, 7.5 g of fat and 6.2 g of fiber. Its 0.3 mg of Copper covers 29% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.

What is Green Bean, Potato and Eggplant Stew?

Green Bean, Potato and Eggplant Stew brings together tender green beans, potatoes and eggplant, commonly cooked with onion and tomato in a Turkish home-style türlü. As the vegetables soften, they take on the flavour of the savoury tomato sauce and olive oil, making a gently rich, comforting dish rather than a sharply seasoned stew.

In Turkey it is served warm as a main or alongside other dishes, often with rice or bread; it is also pleasant at room temperature. For English-speaking readers, it works well as a plant-based centrepiece or as a side with grains. The vegetables provide fibre and potassium, with 2.8 g of fibre per 100 g. Use oil sparingly for a lighter version.

Green Bean, Potato and Eggplant Stew Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

9.8g

· 4% DV

Protein

1.6g

· 3% DV

Fat

3.4g

· 4% DV

Fiber

2.8g

· 10% DV

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

Calories come from: Carbs 51% · Protein 8% · Fat 41%

Green Bean, Potato and Eggplant Stew Vitamins & Minerals

Vitamins

Vitamin C

10.5mg · 12% DV

0.18mg · 11% DV

Vitamin K

10.5µg · 9% DV

0.07mg · 6% DV

Minerals

Potassium ⭐

285mg · 8% DV

Iron

1mg · 6% DV

Sodium

145mg · 6% DV

Phosphorus

42mg · 6% DV

How Nutritious Is Green Bean, Potato and Eggplant Stew?

Nutrient density

High

70/ 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

49/ 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.

Green Bean, Potato and Eggplant Stew Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

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

How to Burn Off Green Bean, Potato and Eggplant Stew

To burn the 73 calories in 100 g:

🚶

18min

Walking (5 km/h)

🏃

7min

Running (8 km/h)

🚴

10min

Cycling

🏊

9min

Swimming

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

Is Green Bean, Potato and Eggplant Stew 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 Green Bean, Potato and Eggplant Stew Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Green Bean, Potato and Eggplant Stew Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Green Bean, Potato and Eggplant Stew Fat Profile

SATURATED

0.48g

MONOUNSATURATED

2.15g

POLYUNSATURATED

0.46g

⚖️

Omega 6:3 ratio 14:1

Above the ideal 4:1 (14:1).

Compare Green Bean, Potato and Eggplant Stew

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🍅

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18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

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31 kcal

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44 kcal

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20 kcal

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Frequently Asked Questions About Green Bean, Potato and Eggplant Stew

What is in green bean, potato and eggplant stew?

Green bean, potato and eggplant stew is built around those three vegetables, usually cooked with onion, tomato or tomato paste, olive oil, and seasonings. Some home versions add garlic, peppers, herbs, or meat, so recipes vary.

How do you make green bean, potato and eggplant stew?

To make green bean, potato and eggplant stew, soften onion with oil and tomato paste, add the chopped vegetables and a little water, then simmer until tender. Cut the potatoes and eggplant into similar-sized pieces so they cook evenly.

Where does green bean, potato and eggplant stew come from?

Green bean, potato and eggplant stew is a home-style vegetable stew associated with Turkish türlü, rather than a dish with one agreed place of origin. The word türlü refers to a mix of vegetables, and its ingredients change with the season and household.

Can you add meat to green bean, potato and eggplant stew?

Yes, green bean, potato and eggplant stew can be made with meat. Brown small pieces of beef or lamb with the onion first and cook them until tender before adding the vegetables; the dish is also commonly served as a meat-free stew.

What can you serve with green bean, potato and eggplant stew?

Serve green bean, potato and eggplant stew with crusty bread, rice, or bulgur to make a filling meal. A crisp salad or plain yogurt also complements its soft, tomato-rich vegetables.

How do you keep eggplant from soaking up too much oil in green bean, potato and eggplant stew?

Use only a little oil when cooking green bean, potato and eggplant stew, and simmer the eggplant in the sauce rather than frying it first. Cutting it into chunks instead of thin slices also helps it hold its shape as it cooks.

Can you make green bean, potato and eggplant stew in a slow cooker?

Yes, green bean, potato and eggplant stew can be cooked in a slow cooker. Add the vegetables, onion, tomato, seasonings, and only a small amount of liquid; check near the end, since potatoes and green beans should be tender but not falling apart.

How long does green bean, potato and eggplant stew last in the fridge?

Green bean, potato and eggplant stew keeps in a covered container in the refrigerator for up to three days. Cool it promptly after cooking, and reheat only the portion you plan to eat until it is steaming hot.

Can you freeze green bean, potato and eggplant stew?

Yes, you can freeze green bean, potato and eggplant stew in airtight, meal-sized containers. The potatoes may become slightly grainy and the eggplant softer after thawing, so let it defrost in the refrigerator and stir gently while reheating.

How can you make green bean, potato and eggplant stew taste richer without meat?

For a deeper meat-free flavor in green bean, potato and eggplant stew, brown the onion well and let the tomato paste cook briefly before adding the vegetables. Garlic, black pepper, and fresh herbs add depth without overwhelming the eggplant.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 25, 2026