Learn how to prepare dishes that will help you control your appetite and lose weight without sacrificing taste
Eggplant is a versatile and tasty vegetable that can be an excellent ally for those trying to lose weight. In addition to being low in calories, it’s high in fiber, which helps you feel full longer and helps control hunger throughout the day. Below, see light and healthy recipes to include in your diet. Try and discover new ways to prepare this nutritious vegetable!
Ravioli stuffed with aubergines
ingredients
- 2 aubergines cut into cubes
- 2 tablespoons of olive oil
- 1 cup of tea peanuts bites
- 1 1/2 cups mashed tofu
- 1 teacup of wholemeal flour
- 1 teacup of rice flour
- 2 crushed garlic cloves
- 2 eggs
- Salt and ground black pepper to taste
- 2 tablespoons of chopped basil
- 3 cups of homemade tomato sauce
- Waterfall
Method of preparation
In a bowl put the wheat and rice flour, the eggs and 1 pinch of salt. Mix well until a homogeneous mass is formed. Then wrap the dough in cling film and put it in the refrigerator for 30 minutes. After this time, remove the dough from the refrigerator and set it aside. In a pan, heat the oil over medium heat and brown the garlic. Add the aubergines and brown them for 5 minutes. Season with salt and pepper. Add the walnuts and tofu, mix well and turn off the heat. Reserve.
Dispose of the mass on a smooth surface and unfold it. Then cut into 10cm squares. Arrange the filling in the center of each square, fold the pastry in half and seal the ends tightly. In a large pot, add water and bring to medium heat. Once it starts to boil, add the ravioli and a pinch of salt and cook al dente. In another pan, heat the tomato sauce for 4 minutes. Transfer the ravioli to a colander. After the water has completely drained, place the ravioli on a plate, cover them with the tomato sauce and sprinkle with the basil. Serve immediately.
eggplant meatballs
ingredients
- 2 aubergines, peeled and cut into small pieces
- 1 chopped onion
- 2 crushed garlic cloves
- 4 tablespoons of flour flax seed
- 2 eggs
- Olive oil, salt, ground black pepper and chopped parsley to taste
Method of preparation
In a skillet, heat the oil over medium heat and sauté the garlic and onion. Then add the aubergines, sauté for 5 minutes and turn off the heat. In blender, whisk braised ingredients and reserve. Put the beaten mixture, the flaxseed flour, the egg, salt, black pepper and green odor. Mix well and refrigerate the dough for 30 minutes. Then remove from the fridge and form balls with the dough. Arrange the meatballs in a mold greased with olive oil and cook in a preheated oven at medium temperature for 25 minutes, turning them halfway through cooking. Serve immediately.
Pepper salad with eggplant
ingredients
- 1/2 red pepper cut into large pieces
- 1/2 pepper yellow cut into large pieces
- 1 courgette cut into slices
- 1 aubergine cut into slices
- 1 tablespoon of olive oil
- Basil leaves, salt and ground black pepper to taste
Method of preparation
Grease a non-stick pan with olive oil and put it on low heat. Add the peppers, zucchini and eggplant and season with salt and black pepper. Grill the vegetables until lightly browned and tender. Transfer them to a salad bowl and sprinkle with basil before serving.
colorful soup
ingredients
- 3 carrots cut into rings
- 2 cups of chopped green beans
- 1 turnip cut into pieces
- 2 chopped tomatoes
- 1 eggplant diced
- 1 chopped onion
- 2 crushed garlic cloves
- 1 tablespoon of olive oil
- 1 liter of water
- Salt, ground black pepper and chopped parsley to taste
Method of preparation
In a pressure cooker, heat the oil over medium heat and saute the garlic and onion. Then add to carrot, green beans, turnips, tomatoes and aubergines. Saute the vegetables for about 3 minutes. Add salt and pepper and mix well. Put the water and cover the pan. Cook for 35 minutes after starting the pressure. Turn off the heat, wait for the pressure to release and open the pan. Add the parsley, stir and serve the soup.
Eggplant roll with carrots
ingredients
- 1 eggplant
- 1 grated carrot
- 1/2 cup chopped leek tea
- 2 crushed garlic cloves
- 1/2 chopped onion
- Olive oil and chopped chives to taste
- 1 teaspoon of salt
- 1 teaspoon ground black pepper
- 3 tablespoons of water
Method of preparation
In a pan, heat the oil and fry the garlic, onion and leek. Add the carrot and sauté for another 2 minutes. Add the water and cook for another 3 minutes. Turn off the heat, season with half the salt and black pepper, stir and set aside. Cut the aubergines into thin slices and season them with the other half of the salt and black pepper. In another pan, heat the oil over medium heat and place the eggplant slices. Cook on both sides of the eggplant until tender. Stuff the slices with the braised vegetables and roll up. Serve the aubergines with the chopped chives.
Source: Terra
Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.
