Dietary eggplant recipes. Do you know exactly how to cook healthy eggplants?

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Dietary eggplant recipes for your diet and weight loss

If you want to lose weight, the first step is to reconsider your eating habits and give up high-calorie snacks in favor of healthy foods. The summer-autumn period, with its priceless gifts for humans - vegetables and fruits, is the most favorable time for such a transition. There are many options for preparing dishes for weight loss from various vegetables, including delicious and healthy eggplants. But the main thing is to prepare them correctly, and then dietary eggplant dishes will diversify your diet and help make the path to slimness easier and tastier.

Eggplant - herbaceous plant the nightshade family, which came to the European continent back in the Middle Ages from India. In Middle Eastern countries, eggplant is called a vegetable of longevity and they prefer to eat it constantly.

In order for eggplant dishes to allow you to achieve the desired result in losing weight, as well as satisfy your taste, you need to remember the following:

Only young fruits are suitable for preparing dietary dishes;
eggplants will be more tasty if, before cooking, the already peeled and chopped vegetables are kept in salted water for a while, this will remove the bitterness;
so that the dishes are truly dietary and low-calorie - forget about the frying pan and sunflower oil, and think about the oven - almost all recipes that require frying can be repeated, replacing this process with baking;
stick to moderate calorie intake, this figure should be within 1200-1400 kcal/day if your goal is weight loss (the recommended calorie intake is calculated individually);
In order for the results to last, along with eggplant dishes, only healthy foods should appear on your menu.

More useful tips about eggplants for weight loss, their health benefits, contraindications, features of selection and preparation, read our previous article at this link.

Recipes for dietary eggplant dishes and the process of their preparation

To start losing weight with the help of eggplants, we suggest stocking up on recipes for preparing them so that the menu is dietary and varied, and most importantly, tasty.

1. Dietary eggplant salad with avocado

Cut 2 eggplants into rings of medium thickness, add salt and let stand for 10 minutes;
bake vegetables for 15 minutes in the oven;
remove the eggplants, cool and cut into strips;
add chopped: 1 tomato, 1 pepper and 1 avocado;
salt, season olive oil and sprinkle with parsley.

2. Boiled eggplants with cauliflower

boil 2-3 eggplants and half a medium cauliflower separately in salted water for 7 minutes;
cool and chop vegetables;
finely chop 1 leaf of celery, a sprig of parsley and dill;
mix vegetables with herbs and add salt;
season the salad with olive oil and add a little apple cider vinegar.

3. Eggplant salad with green peas and apple in sauce

peel 2 eggplants and cut into slices;
Place the vegetables in a cast iron bowl or slow cooker, pour in a little olive oil and simmer for a few minutes;
add 1 chopped onion (red or white), stir and turn off;
combine cooled vegetables with finely chopped 1 apple, 1 boiled egg and 100 grams of young peas;
prepare a sauce from 0.5 cups of low-fat sour cream, 1 crushed clove of garlic, 1 teaspoon of mustard and 1 teaspoon of lemon juice;
season the salad with sauce.

4. Dietary eggplant pate

bake 2 whole eggplants for about 15 minutes;
cool and scrape out the middle of them with a spoon;
lightly fry 1 onion (white or red);
3 boiled eggs, place the eggplant pulp and onion in a blender container and process to a paste-like consistency;
add salt and pepper and a little vegetable oil.

5. Eggplant caviar for losing weight

First option:

3 medium eggplants, 2 tomatoes, 1 carrot, 1 onion, 1 Bell pepper grind in a meat grinder or blender;
simmer the resulting mixture for about 30 minutes, adding water as needed;
salt, pepper, add 1 tbsp. tomato paste and simmer for another 10 minutes;
at the end add 1 tbsp. apple cider vinegar and crushed garlic clove.

Second option:

cut all the vegetables into 2-4 parts and bake for 30 minutes in the oven, of which the first 15 minutes are in foil;
then cool, cut everything into cubes, add pasta and a little water and simmer for 20-25 minutes;
at the end add garlic, vinegar, salt and pepper;
Cool again and beat with a blender until smooth.

6. Baked eggplants in yogurt

Peel 2-3 eggplants and 1 zucchini, cut into cubes and, adding salt, place in layers in baking pots;
add natural yogurt(for half a pot);
bake at 180 degrees for 35-40 minutes;
Before serving, sprinkle with grated low-fat cheese.

7. Diet eggplant rolls

Cut 2 eggplants into slices and place in the oven for 10 minutes;
squeeze 1 clove of garlic and mix with 150 grams of low-fat cheese;
brush our cooled eggplants with this mixture;
2 tomatoes cut into slices;
place a tomato on each eggplant slice and roll it into a tube;
Bake the resulting rolls at 180 degrees for about 5 minutes.

8. Vegetable stew with eggplant

First, put on the fire 1 onion and 1 carrot, diced (1 tablespoon of olive oil is enough), sauté until soft;
followed by adding chopped half the cabbage and 1 bell pepper;
when the vegetables are almost ready, add 2 peeled eggplants and 100 grams of peas (can be frozen);
At the end of cooking, add salt and lightly pepper.

Water is added as needed to prevent the mixture from becoming too runny. Vegetables release juice well and sometimes this is quite enough for a stew.

9. Eggplant with chicken in pots

300 g boiled chicken breast, 150 grams of champignons and 1 eggplant without skin, cut into cubes;
Cut 1 sweet pepper into strips and chop 1 onion with 1 carrot;
mix all ingredients with finely chopped 2 cloves of garlic, salt, pepper and juice of 2 tomatoes;
prepare 3 pots, fill them with the resulting semi-finished products;
add 50 ml of water to each pot and bake for 30-40 minutes in the oven at 180°.

10. Eggplant and lamb soup

boil 250 grams of lamb (can be replaced with veal), cool and cut into cubes;
peel and chop 2 large potatoes, 1 bell pepper, 1 carrot, 1 small onion;
put the vegetables in a pan and cook with the addition of black peppercorns and bay leaf until ready;
at the end of cooking, add meat to the vegetables, diced 1 eggplant, 1 tomato, add salt and boil for a few minutes;
before turning off add parsley, thyme, hot peppers.

Another recipe we've shared before is eggplant boats. stuffed with chicken with tomatoes and cheese. Recipe with photo - follow the link. remember, that hard cheese quite high in calories, so look for it in the supermarket dietary varieties with low fat content. Due to great demand, manufacturers took care of producing such products.

Dietary dishes made from eggplants are low-calorie, but they saturate the body well, so they are great for weight loss, and are also beneficial for the person in general.

www.mybodyflex.ru

The popular word “diet” connects our ideas about exhausting days of eating certain foods, sometimes not very pleasant in taste and color. Moreover, from such a diet there can be not only benefits, but also very specific harm. Therefore, why complicate your life if you can lose weight deliciously and with health benefits along with your favorite vegetables. Dietary dishes made from eggplant for weight loss are not only effective, but also incredibly tasty and useful way for women in the fight against hated kilograms.

The calorie content of eggplant is quite low, and the content of fiber, pectin, vitamins, and microelements for the body is abundant. The entry of these elements into the body helps to rid it of toxins, lower cholesterol, and normalize metabolic processes.

We invite you to learn how to cook eggplants for health and figure benefits.

Dietary eggplants in the oven
Stewed eggplant with chicken fillet in pots
Light eggplant salad
Eggplant and apple salad

1. Diet eggplants in the oven

Baked vegetables significantly reduce the calorie content of the dish, giving it lightness and piquancy. And its attractiveness will allow it to become a table decoration for any celebration. So, first, let's prepare the components of our future culinary invention.

One medium eggplant.
Two large bell peppers (preferably different colors).
Two tomatoes.
One clove of garlic, greens.
1 tbsp. spoon of vegetable oil (any).
Salt to taste.
Spices.

How to cook

Wash the vegetables thoroughly under running water. We take an eggplant and, without removing the peel, cut it into thin circles, about 1 cm. To eliminate excess bitterness, place the blue ones in a saucepan for half an hour with cold water.
We also cut the tomatoes into slices.
Next, remove the seeds from the bell peppers and cut them lengthwise. The resulting parts should be equal to an eggplant slice in order to cover it on top. On average, 1 pepper should yield three to four slices.
Using a garlic press or knife, chop the garlic. It is better to chop the greens.
Let's start arranging the vegetables. First, grease the baking dish with oil, and then add 1 layer of eggplant. Lightly add salt and pepper on top, checking each piece big amount greenery
Take the bell pepper and place it evenly, forming the second layer of the dish. The top layer must be tomato. Cut tomato pieces will release juice, which will soak all layers of baked vegetables. To do this, place the mold in an oven preheated to 180 C.

In half an hour we get a healthy, incredibly tasty and juicy dietary dish that can be used as independent dish and as a side dish for meat or fish.

2. Stewed eggplants with chicken fillet in pots

Those who like experimenting with dishes made from vegetables and meat will love this recipe, which will be the solution to a satisfying, but at the same time, low-calorie lunch.

We will need:

Clay pots.
Medium chicken loin (400 g).
Bell pepper (300 g).
1 young eggplant.
1 carrot.
2 medium tomatoes.
1 onion.
1-2 cloves of garlic.
Salt to taste.
Herbs, spices.

We take chicken meat and try to cut it into equal medium-sized pieces on a cutting board. Purified onion cut into half rings. Cut the pre-washed eggplant into cubes. Chop carrots into coarse grater or finely chop with a knife. We extract the seeds from bell pepper and cut it. We also cut the tomatoes into small pieces.

Next, we move on to placing the components into baking pots. We will place the vegetables in a certain sequence, not forgetting to lightly salt, pepper and sprinkle each layer with herbs. So, first we immerse the chicken meat in containers with the addition of two or three tbsp. tablespoons of water, followed by layers of onion, eggplant, carrots, and tomato. After completing the entire procedure, place our stewing vessels in the oven for 40-45 minutes. at t 40C.

The impeccable taste of the dish will not leave anyone indifferent. The meat is so tender and saturated vegetable juice that even the most demanding gourmet will appreciate your lunch.

3. Light eggplant salad

A salad of young eggplants will be a light dinner or even a side dish.

To do this, take simple products from the refrigerator:

2-3 chicken eggs.
One medium sized eggplant.
3 tbsp. sweet canned corn.
1-2 tbsp. vegetable oil.
A bunch of green onions.
Salt.
Any greens to taste.

First, we wash the vegetables under running water, put the eggs in cold water and cook from the moment of boiling for 10 minutes, after which we cool them in cold water and peel them.

Peel the eggplant and cut into medium-thick cubes. Place them on a pre-heated frying pan for 2-3 minutes with the addition of small quantity vegetable oil and lightly fry. Next, place the fried eggplants on a plate and let them cool.

Let's move on to chopping the onions and herbs. Then finely chop the eggs and add corn to them. Next, put all the ingredients in one salad bowl, pepper, salt, and taste.

An important point to take into account is that there is no need to additionally season the salad with oil, because a sufficient amount of it ends up in the dish along with the eggplants. Well, to make the salad aesthetically pleasing, we recommend garnishing it with herbs before serving.

4. Eggplant and apple salad

Many representatives of the fair sex arrange for themselves peculiar fasting days. In addition to vegetables and plenty of water consumption, fruits are included in the diet. The proposed salad recipe will allow you to combine these ingredients organically and tasty, so to speak, “in one cup,” and not separately.

The ingredients of our dish will be:

2 medium sized eggplants.
1 large apple (preferably sour).
2-3 tbsp. l. canned green peas from brain varieties.
1 egg.
1 clove of garlic.
3 tbsp. l. natural yogurt.
0.5 tsp ready mustard.
Salt.
1 dessert spoon vegetable oil.

Peel the onion and cut it into half rings. Cut the eggplant into cubes and fry together with the onion in a frying pan with the addition of vegetable oil. While the vegetables reach the desired state, chop the egg with a fork and finely chop the apple. When all the ingredients are ready, place them in one salad container, no matter in what order, lightly salt and mix. The dressing for our salad will be unusual sauce. And we get it like this: add a clove of garlic crushed in a garlic press to the yogurt and mustard for piquancy, mix. We season our salad with the resulting mass. By decorating our dish with herbs on top, we get a yummy addition to our diet menu.

Marianna Pavley

sait-pro-dachu.ru

Eggplant baked in the oven - tasty addition for the main dish and side dish. They are also used for preparing various dietary dishes from eggplants. Eggplants in the oven are prepared with a minimum of refined olive oil, after pre-soaking in saline solution, which allows you to rid vegetables of the characteristic eggplant bitterness caused by the presence of the substance solanine, and fill the pores with water, which abundantly absorb fats when traditional frying in a frying pan. Eggplants in the oven are also prepared without breading to reduce the consumption of vegetable oil during baking. Eggplants baked in the oven using unrefined olive oil are lower in calories and more easily digestible. To obtain a soft juicy dish It is enough to form a thin oily crust on the vegetables, which prevents the evaporation of the liquid during cooking. Eggplants baked in the oven are not overcooked, are not saturated with fats, and retain valuable dietary properties, vitamins, macro and microelements contained in the pulp and peel of the fruit.

The eggplant peel has a distinct purple color due to high content in the neutral environment of the vegetable, antioxidant substances - anthocyanins. Anthocyanins determine the common name for blue vegetables. Consumption of blueberries with peel has an adaptogenic, antispasmodic, choleretic, anti-inflammatory, anticancer, antiallergic, diuretic, laxative, photosensitizing, stimulating effect on the body; reduces fragility and permeability of capillaries, increases the elasticity of blood vessels; reduces cholesterol levels; increases visual acuity, normalizes intraocular pressure.

To prepare the dish, you should choose young, even slightly unripe fruits with undeveloped soft seeds. Ripe and overripe vegetables contain a large number of toxic substance solanine, the solution helps get rid of excess table salt.

The dish is suitable for dietary, vegetarian and healthy eating. The photo shows eggplants baked in the oven in circles, prepared as an addition to dietary side dish. The dish is served hot with chopped herbs and garlic.

Ingredients

Eggplants – 3 pcs.
Refined olive oil – 2 tbsp.
Coarse table salt – 2 tbsp.

Oven baked eggplants - recipe

Wash the eggplants thoroughly. We do not remove the peel. Cut into circles or longitudinal slices with plates 5-7 cm thick.
We make a weak salt solution by dissolving 2 tbsp. table salt in two liters of cold boiled water.
Soak the prepared eggplant slices or plates in a salty solution for two hours to remove the characteristic bitterness of the vegetable. Then we put them in a colander and let the solution drain. You can squeeze the circles or plates slightly, but not too much, so that the oil is not absorbed during cooking.
Grease the prepared eggplant slices with a thin layer of refined olive oil and place on a baking sheet or wire rack. Cooking on a rack allows excess oil to drip down. We don't add salt. Vegetables were salted with brine.
Preheat the oven to 180 degrees.
Place the baking sheet on the middle level or evenly distribute the baking sheets along the height of the oven.
Eggplants baked in the oven are cooked at 180 degrees for 15 minutes. Cooking time is selected individually. Depends on the power characteristics of the electric stove, the electrical network of the house, the variety and thickness of the vegetables.
Don't wait for a crispy crust. The dish is ready when the vegetables become soft.
Serve eggplant baked in the oven as a side dish with chopped herbs and garlic, or use it as an ingredient for preparing various dishes.

Hello, dear readers! Today I want to tell you about the benefits of eggplants and offer several recipes that are tasty, healthy and, at the same time, low-calorie dishes based on them. Try to diversify your diet with them and prepare dietary dishes from eggplants

About the benefits of eggplants

People who choose a healthy lifestyle often cook dietary eggplant dishes . Their choice is easy to understand: it’s tasty, healthy and doesn’t lead to weight gain. extra pounds. It is interesting that, being such a familiar and familiar plant, eggplant, nevertheless, is “non-native” to us.

Eggplant was given to the world by the mysterious ancient India. More than 1,500 years ago, local residents cultivated this vegetable (from a culinary point of view, it is just a vegetable) and began to eat it.

Since then, the dark purple fruit has been grown in China and Central Asia. The Arabs brought them to Europe, thereby contributing to the spread and popularization of the plant.

The closest “relatives” of eggplant in the Solanaceae family, to which it belongs, are tomatoes and potatoes.

Includes:

Anthocyanins, which help strengthen the body's protective properties;
Potassium, which has a beneficial effect on the condition of the heart and blood vessels;
Vitamins A, B, C that are beneficial for the skin and not only;
Nicotinic acid, which makes it easier to quit cigarettes, and many other useful things.

It is very useful to eat “blue” ones for atherosclerosis, arthritis, gout. They have a lot of protein, so they will be very useful during a diet.

How to lose weight?

Eggplant can do a good job of health and figure, being an effective remedy for weight loss.

This fruit with an unusual but pleasant taste contains many essential microelements and is not at all rich in calories - 100 g of product contains 22 kcal.

But it's not just about the calories: eggplant helps lock in fat deposits. It becomes possiblethanks to pectin, which removes harmful substances from the body, antioxidants, fiber and chlorogenic acid.

The main thing, if you want to get rid of extra pounds, is not to cook “little ones” with a lot of butter, otherwise you won’t achieve the result.

I offer you several low-calorie recipes dishes. Rate them pleasant taste and ease of preparation!

Light eggplant dishes

And now from words to action. All the recipes presented do not require any culinary skill from you. The main thing is to take quality products and spend some time experimenting. Perhaps some of these dishes will become your favorites.

Diet rolls

Ingredients:

2 eggplants;
2 tomatoes;
50 ml natural yoghurt;
1 clove of garlic;

Preparation:

Cut the eggplants into strips and cook for 2 minutes in boiling water.
Chop the tomatoes into cubes.
Mix yogurt with garlic;
Spread yoghurt on an eggplant plate, add tomato, wrap;
Place the resulting rolls into the oven for 10 minutes.

Baked eggplant

Ingredients:

1 eggplant;
2 tomatoes;
2 bell peppers;
1 clove of garlic;
1 tbsp. spoon of olive oil;
Herbs, salt, spices - to taste.

Preparation:

Slice the eggplants into 1cm thick slices;
Place them in a bowl of cold water for 20 minutes to remove the bitterness;
Cut the tomatoes into slices;
Peel the peppers and cut them into 3 or 4 strips - they should be of such size as to cover the eggplants;
Finely chop the herbs and garlic;
Grease the pan with oil;
Place the eggplant rounds in a baking dish and drizzle with a little oil;
Sprinkle a little spices, herbs and garlic onto each circle;
Then add the pepper. There is no need to lubricate it;
The third layer is tomatoes. During the baking process they will release juice;
Bake vegetables for 30 minutes at 180 degrees.

Lenten eggplant rolls with zucchini

Ingredients:

2 zucchini;
1 eggplant;
150 g green peas;
2 cloves of garlic;
100 ml
3 g greens;
200 g rice;
2 tbsp. spoons of vegetable oil.

Preparation:

What to remember

To get the most out of eggplants possible benefit and not harm the body, follow safety rules when preparing and consuming them.

Consume these vegetables only after heat treatment, and never raw! They contain the harmful alkaloid solanine, which has a toxic effect on human body. If you eat eggplant raw, you will get a headache or stomach ache.

As stated above, do not cook fruits in a huge number oils - harmful carcinogens formed during the cooking process will load the liver with toxins, forcing it to work in emergency mode.

People with gastrointestinal problems, including peptic ulcers, should avoid eating eggplants. Excess fiber can damage the delicate walls of the digestive organs.

To sum up what has been said, I can say that the benefits of eggplants can and should be applied - but wisely. Otherwise, it is easy to harm your body. Study the question before approaching the practice, and you will have beauty and health.

Eggplant is perhaps one of the most favorite vegetables in the cuisine of many countries around the world. In our country they love it very much and every housewife has her own signature recipe. IN eastern countries Pilaf made from this vegetable is popular. There are many in Korea spicy dishes from eggplants, which, by the way, are no less loved by us. So what did this vegetable deserve worldwide love for?

The obvious benefits of eggplant

The love for this vegetable is not accidental. In addition to excellent taste qualities, little blue ones (as they are popularly called) have one more unique property- you can cook incredibly large quantities from them variety of dishes. Even using eggplants as the main product, you will be able to avoid repeating food for a long time. culinary masterpieces. Dietary ones will not only bring a lot of pleasure from eating food, but will also help improve the health of the body. Because this vegetable is incredibly useful. Yogis list eggplants among their top ten foods that should be eaten at least once a week. This vegetable contains a large amount of potassium, which is necessary for normal heart function. Even blue ones should be included in the diet of people suffering from blood diseases, since the optimal ratio of iron, copper, and manganese salts stimulate the formation of new blood cells. For obese people, dietary eggplant dishes must be present in the diet. Firstly, the “little blue ones” have a mild diuretic property, secondly, they normalize metabolism, and thirdly, they are low in calories. This article presents some dietary eggplant dishes that you can prepare for your loved ones. But before that, I would like to emphasize one more advantage of this vegetable - its affordable price.

Dietary eggplant dishes: recipes

As noted above, a great variety of dishes can be prepared from this vegetable. Here are some of them.

Baked eggplant salad

Take four medium eggplants. Peel the skin and cut into longitudinal strips the thickness of a finger. Then steam them using a double boiler or a special grill. As soon as you see that the vegetable has changed color (becomes a little darker), it means it is ready. Next step: finely chop green onions and mix with the blue ones. While the eggplants are cooling, prepare the sauce: take the juice of half a lemon, squeeze a couple of cloves of garlic into it, add three tablespoons of soy sauce and vegetable oil. There is no need to add salt to the salad. Since salt is in soy sauce. Mix everything thoroughly and leave until completely cool. Delicious!

With tomato and cheese

Dietary eggplant dishes are very popular among people who adhere to the principles of healthy eating. Try cooking vegetables using this recipe. Cut the blue ones into large circles, place them on a baking sheet and sprinkle them with vegetable oil. Also cut the tomato into slices - place on top of the eggplants and add salt. Place the vegetables in the preheated oven. Meanwhile, grind the garlic cloves with parsley and cilantro and grate the hard cheese on a coarse grater. When the eggplants are almost ready, place the greens with garlic on top and sprinkle with grated cheese. Leave in the oven for another five minutes.

Gravy

As you have already seen, dietary eggplant dishes are extremely simple to prepare. If you love pasta, then prepare eggplant sauce for it. Cut the “blue ones” into small cubes, sprinkle with salt and leave for a couple of hours. When they release juice, squeeze them out - this will remove the bitterness. Chop one large onion. Peel a few carrots and also cut into small cubes. Pour a little vegetable oil into a frying pan and lightly fry the vegetables. Then grate a couple of pink tomatoes and add the resulting pulp to the vegetables. Simmer for another five minutes, add hot water(about 200 ml) and cook over low heat until cooked. Spoon the sauce over the pasta. Be sure to make these delicious eggplant recipes that will surely occupy the first pages of your cookbook.

Autumn is a harvest time. And this applies, first of all, to vegetables. Seasonal dishes include tomatoes, zucchini, different types cabbage, carrots, red beets. But the most popular autumn vegetable is undoubtedly eggplant. The number of delicacies that can be prepared from eggplants is quite large. Among them there are those who have decent energy value, and those that, by virtue of their dietary properties They will never spoil the figure of a gourmand. In this article we will touch on low-calorie, dietary eggplant dishes and tell you recipes for preparing them at home.

Secrets of success

The vegetable, which has a rich purple peel, contains saponins - special substances that destroy free radicals in body tissues, reduce the level of “bad” cholesterol in the blood and break down fat. However, they also give raw eggplant bitter taste.

To get rid of the latter, it is necessary before cooking plant product Soak the vegetable in well-salted water for 30-40 minutes. After the specified period, rinse the eggplants well with running water at room temperature.

To avoid blackening of the eggplant pulp, which often happens during heat treatment of the vegetable, cook a dish from this product over high heat. And to reduce the degree of oil absorption by eggplants when stewing and frying, first scald the vegetables with boiling water.

How to cook moussaka

An eggplant recipe called moussaka is considered very tasty and dietary. Ingredients: Ground beef- 0.8 kg, the same amount of eggplants, potatoes - 0.5 kg, tomatoes - 300 g, hard cheese - 50 g, 1 onion, a little olive oil, 0.5 cups of sour cream, 2 eggs.

Recipe. Onions are cut into half rings, eggplants are turned into circles, tomatoes (scalded, without skin) and potatoes into cubes. Eggplants are pre-fried in oil on both sides, then placed on paper napkins to drain. excess fat. Next heat treatment minced meat and onions are exposed. The ingredients are placed in a fireproof form in layers: minced meat with onions, potatoes, tomatoes, and eggplant slices on top. If necessary, layers are repeated. Beat eggs with sour cream, pour this sauce over the dish and sprinkle with grated cheese. In the oven, the moussaka should be baked from half an hour to 40 minutes at a temperature of 180ºC.

Diet rolls

Low-calorie eggplant rolls are quick and easy to prepare. Necessary components: half a kilo of eggplants, cream cheese in the amount of 100 g, vegetable oil, several garlic cloves, a bunch of herbs, ground kernels walnuts, salt and pepper - to taste.

The eggplants are washed, dried, then cut into thin slices. Having previously removed the bitter taste from the vegetables, they are stewed in a frying pan or baked in the oven. The greens are chopped with a knife, garlic - using a press. This combination is added to cream cheese. The resulting paste is spread on eggplant preparations, each of which is then wrapped in rolls and fastened using toothpicks. The appetizer is placed on a flat dish and chopped nuts are sprinkled on top.

Eggplant heh

Ingredients: 1.5 kg of eggplant, 6 cloves of garlic, Bell pepper- 1 pc., paprika - 100 g, vegetable oil - a couple of tablespoons, a little vinegar.

Eggplants should be cut into pieces and de-bittered in the manner described above. Then fry them in oil. Grate the garlic and chop the pepper, turning it into thin rings. Place the vegetables in layers in a food container: first the blue ones, then the garlic and lastly the hot peppers. Now sprinkle the top layer with vinegar and sprinkle with paprika. Repeat layers until you run out of ingredients. Close the container with a lid and place it in the refrigerator for a day.

Healthy salads

The most useful and easiest to prepare recipes are dietary salads from eggplants.

Diet salad with eggplant and corn

Composition: 2 chicken eggs, 1 large eggplant, half an onion, 5 tbsp. canned corn, lemon juice. Cut the eggplants soaked in salted water into strips and fry in vegetable oil. Do the same with chopped onions.

Hard boil the eggs, peel and cut into cubes. Combine the prepared products in a salad bowl and add corn. Season the food lemon juice. It is recommended to sprinkle the dish with finely chopped herbs on top.

Salad recipe with eggplant and peas

Composition: green canned peas- 100 g, eggplants - 0.3 kg, 1 hard-boiled egg, onions - 150 g, 1 medium apple, sunflower oil; lemon juice and salt to taste. Peel the eggplants, cut into pieces and simmer. Then add diced onion to them. After 2 minutes, place the vegetables in a cup and cool. After a while, combine them with peas, grated eggs and apple straws. Lightly salt the salad, add lemon juice, stir.

Try ratatouille

Such a dietary masterpiece as ratatouille is incredibly tasty and healthy. He is vegetable stew, which also includes eggplants. You will need: 3 small young zucchini, 1 large “blue” one, 2 tomatoes, half a red and the same amount of green bell pepper, olive oil (50 ml), 3 sprigs of basil, a little salt. Two zucchini need to be cut in half and then turned into flat longitudinal plates.

The third zucchini should be cut into cubes, like eggplants with tomatoes and peppers. Season the chopped vegetables with olive oil and stir. Add chopped basil to the mixture. Place a spoonful of the resulting stew on each strip of zucchini and roll it up. Place the finished appetizer on a plate. Eat ratatouille hot.

How to bake in the oven

Of all kinds culinary processing, baking is the most useful, as it helps preserve most of the nutrients in foods. Try cooking dietary eggplant in the oven.

You will need: 1 medium-sized eggplant, 2 large tomatoes, 2 large sweet peppers, vegetable oil (1 tbsp), 1 garlic clove, dried herbs and salt. All vegetables need to be washed. Cut the eggplant into slices directly in the peel and immerse in salted cold water for 30 minutes. Tomatoes should also be turned into circles, and each seeded pepper should be divided into 4 longitudinal parts. The garlic needs to be chopped with a knife. In a baking dish, greased with oil, place a layer of eggplants, then sprinkle with herbs, and place a layer of bell peppers. The third layer is tomato pieces. All three layers must be salted a little. Bake the dish in the oven at 180-200ºС. Cooking time is half an hour.

Boiled eggplants for a slim figure

Surprisingly, even boiled eggplants- quite a tasty and dietary dish. Losing weight with them will not be difficult at all. To prepare this dish, stock up on three medium eggplants, 1/2 head of cauliflower, sprigs of dill, parsley and celery (2 from each plant). Boil the vegetables in salted water for seven minutes. Cut the cooled eggplants into strips, disassemble the cabbage into inflorescences. Combine vegetables with finely chopped herbs. Pour olive oil and a little apple cider vinegar over the dish and stir.

You can cook a lot more things from eggplants: pates, soups, dishes in pots, caviar. This vegetable opens up endless possibilities for culinary fantasy- take advantage of this for the benefit of your health and that of your loved ones!

The eggplant diet will show results if you follow its rules for 2 weeks. The essence of the diet is that you should eat eggplants 3 times a day.

The diet allows you to get rid of 5-7 kg in 14 days. Further and refusal of junk food will help to consolidate the result.

Benefits of the eggplant diet

The beneficial properties are enhanced if eggplants are stewed or baked rather than fried.

The eggplant diet improves metabolism and has a positive effect on the functioning of the gastrointestinal tract. Due to this, we get rid of excess weight. Eggplants help remove harmful substances from the body and improve liver function.

An eggplant diet supplies the body with vitamins and nutrients. Eggplants contain calcium, phosphorus, iron and vitamins PP, A, B, C.

Harm of the eggplant diet

The eggplant diet contains almost no protein, so the muscles begin to “burn” after 36 hours. Consumption will help prevent harm to the body. white meat chicken and turkey and tofu cheese along with eggplant.

Do not abuse this diet and do not stick to such a monotonous diet for more than 2 weeks. Metabolism may slow down, and in order to lose weight you will have to stick to a low-calorie diet.

Before trying the eggplant diet, consult your doctor.

What you can and cannot eat on a diet

Can be eaten:

Berries in raw, boiled and stewed form;
Low-fat fermented milk products;
Bran bread;
Water;
Green tea;
Unsweetened coffee.

You can't eat or drink:

Confectionery;
Fatty sauces, mayonnaise, ketchup;
Fried foods;
Sweet drinks.

Contraindications for the eggplant diet

The eggplant diet should not be followed if you have a tendency to have an upset stomach, ulcers, or an exacerbation of gastritis.

Nutrition on a diet can be varied, for this, pay attention to popular recipes using eggplants.

Eggplant in the oven with garlic

Divide the berry lengthwise into two parts and put chopped garlic inside. After this, combine the eggplant and bake in the oven.

Monitor your caloric intake; it should not be less than 1000 kcal. Otherwise, you will lose weight quickly, but after leaving the diet, it will return back within a week.