Eggplant diet recipes fast. Obvious benefits of eggplant

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Eggplant diet recipes for your diet and weight loss

If you want to lose weight, the first step is to review your eating habits and give up high-calorie snacks in favor of healthy food. 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 eggplant. But the main thing is to cook them correctly, and then eggplant diet dishes will diversify your diet and help make the path to harmony easier and tastier.

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

So that eggplant dishes allow you to achieve the desired result in losing weight, and also satisfy your taste qualities, remember the following:

• only young fruits are suitable for cooking dietary dishes;
• eggplants will be tastier if, before cooking, the already peeled and chopped vegetables are held a little in salted water, so the bitterness will go away;
• so that the dishes are really dietary and low-calorie - forget about the frying pan and sunflower oil, and remember the oven - almost all recipes that require frying can be repeated by 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 caloric content of the diet is calculated individually);
• for the results to be fixed, along with eggplant dishes, only healthy foods should appear on your menu.

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

Eggplant diet recipes and the process of their preparation

To start losing weight with the help of eggplant, we suggest stocking up on recipes for their preparation so that the menu is dietary and varied, and most importantly, delicious.

1. Dietary eggplant salad with avocado

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

2. Boiled eggplant with cauliflower

• boil separately 2-3 eggplants and half a medium cauliflower in salted water for 7 minutes;
• cool and cut vegetables;
• finely chop 1 leaf of celery, a sprig of parsley and dill;
• mix vegetables with herbs and salt;
• dress 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;
• put the vegetables in a cast iron bowl or in a slow cooker, pour a little olive oil and put out a few minutes;
• add 1 chopped onion (red or white) to them, mix and turn off;
• combine chilled 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 garlic clove, 1 teaspoon of mustard and 1 teaspoon of lemon juice;
• dress salad with dressing.

4. Diet eggplant pate

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

5. Eggplant caviar for losing weight

First option:

• Grind 3 medium eggplants, 2 tomatoes, 1 carrot, 1 onion, 1 bell pepper in a meat grinder or blender;
• simmer the resulting composition 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 vegetables into 2-4 parts and bake for 30 minutes in the oven, of which the first 15 minutes - 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 a soft consistency.

6. Baked eggplant in yogurt

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

7. Diet eggplant rolls

• Cut 2 eggplants into slices and send to the oven for 10 minutes;
• squeeze 1 clove of garlic and mix with 150 g of low-fat cheese;
• grease our cooled eggplants with this mass;
• 2 tomatoes cut into slices;
• put 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 we put on fire 1 onion and 1 carrot, diced (1 tablespoon of olive oil is enough), sauté until soft;
• after them add chopped half of the cabbage and 1 bell pepper;
• when the vegetables are almost ready, add 2 peeled eggplants and 100 grams of peas to them (can be frozen);
• at the end of cooking, salt and pepper lightly.

Water is added as needed so that the mass does not turn out to be too liquid. Vegetables let out juice well and sometimes this is quite enough for a stew.

9. Eggplant with chicken in pots

• 300 gr boiled chicken breast, 150 g of champignons and 1 eggplant without skin cut into cubes;
• 1 sweet pepper cut into strips and chop 1 onion with 1 carrot;
• mix all the 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 g 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 saucepan and cook with the addition of black peppercorns and bay leaf until ready;
• at the end of cooking, add meat to vegetables, diced 1 eggplant, 1 tomato, salt and boil for several minutes;
• before turning off, add parsley, thyme, hot peppers.

Another recipe that we have already shared before is eggplant boats, stuffed chicken with tomatoes and cheese. Recipe with photo - link. remember, that hard cheese high calorie, so look in the supermarket diet varieties with low fat content. Due to the great demand, manufacturers took care of the release of such products.

Dietary eggplant dishes are low-calorie, while they saturate the body well, therefore they are great for losing weight, and are also useful for the person as a whole.

www.mybodyflex.ru

The popular word "diet" connects our notions of exhausting days of eating certain foods, sometimes not very pleasant in taste and color. Moreover, such a diet can be not only beneficial, but quite specific harm. Therefore, why complicate your life if you can lose weight deliciously and with health benefits along with your favorite vegetables. Eggplant diet dishes 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, trace elements for the body is in abundance. The entry of these elements into the body contributes to its release from toxins, lowering cholesterol, and normalizing metabolic processes.

We offer you to learn how to cook eggplant for health and figure benefits.

1. Eggplant diet in the oven
2. Braised eggplant with chicken fillet in pots
3. Light eggplant salad
4. Eggplant and apple salad

1. Diet eggplant 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 decoration of the table of any celebration. So, for starters, 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, herbs.
• 1 st. a spoonful of vegetable oil (any).
• Salt to taste.
• Spices.

How to cook

1. Under running water wash vegetables thoroughly. We take an eggplant and, without removing the peel, cut it into not thick circles, about 1 cm. To eliminate excessive bitterness, place the blue ones in a saucepan with cold water for half an hour.
2. We also cut the tomatoes into circles.
3. Next, remove the seeds from the bell peppers and cut them lengthwise. The resulting parts should turn out to be equal to a slice of eggplant in order to cover it from above. On average, 1 pepper should make three to four slices.
4. Mince the garlic using a garlic press or knife. It is better to chop greens.
5. Let's get started with the vegetables. To begin with, grease the baking dish with oil, and then lay 1 layer of eggplants. Lightly salt and pepper on top, adding a small amount of greens to each piece.
6. We take the bell pepper and lay it evenly, forming the second layer of the dish. top layer definitely becomes a tomato. Chopped tomato slices will release juice that will soak through all the layers of roasted vegetables. To do this, place the form in an oven preheated to 180 C.

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

2. Stewed eggplant with chicken fillet in pots

Fans of experimenting with vegetables and meat dishes will love this recipe, which will be the solution to a hearty, but at the same time, low-calorie lunch.

We will need:

• Clay pots.
• loin medium chicken(400 g).
• Bulgarian pepper (300 g).
• 1 young eggplant
• 1 carrot.
• 2 medium tomatoes.
• 1 bulb.
• 1-2 cloves of garlic.
• Salt to taste.
• Greens, spices.

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

Next, go to bookmark. constituent parts in baking pots. We will put vegetables in certain sequence, not forgetting to lightly salt, pepper and sprinkle each layer with herbs. So, first we immerse chicken meat in containers with the addition of two or three tbsp. tablespoons of water, followed by layers of onions, eggplant, carrots, tomatoes. After completing the entire procedure, we place our dishes for stewing in the oven for 40-45 minutes. at t 40С.

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

3. Light eggplant salad

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

To do this, we will get 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.
• Greens any 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 off the shell.

We free the eggplant from the peel and cut into cubes of medium thickness. For 2-3 minutes, put them on a pre-hot frying pan with the addition of a small amount vegetable oil and lightly fry. Next, put the fried eggplants on a plate and let them cool.

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

Need to take into account important point that you do not need to additionally season the salad with oil, because a sufficient amount of it gets into the dish along with the eggplant. Well, for the aesthetics of the salad, before serving, we advise you to decorate it with herbs.

4. Eggplant and apple salad

Many of the fair sex arrange for themselves a kind fasting days. In addition to vegetables and abundant water intake, 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 one by one.

Our meals will include:

• 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 art. l. natural yogurt.
• 0.5 tsp ready mustard.
• Salt.
• 1 dessert spoon vegetable oil.

We clean the onion and cut it into half rings. We cut the eggplant into cubes and, together with the onion, fry in a pan with the addition of vegetable oil. Until the vegetables reach the desired state, chop the egg with a fork and finely chop the apple. When all the ingredients are ready, put them in one salad bowl, no matter in what order, lightly salt and mix. Our salad dressing will be unusual sauce. And we will get it like this: add a clove of garlic grated in a garlic press to yogurt and mustard for piquancy, mix. We fill our salad with the resulting mass. Having decorated our dish with greens on top, we get yummy for our diet menu.

Marianna Pavley

sait-pro-dachu.ru

Oven baked eggplant - tasty addition to the main course and side dish. They are also used to prepare various dietary eggplant dishes. Eggplants in the oven are cooked with a minimum of refined olive oil, after pre-soak V saline solution, which allows you to get rid of vegetables from the characteristic eggplant bitterness due to the presence of the substance solanine, to fill the pores with water that absorb fats abundantly during traditional frying in a pan. Eggplants in the oven are also prepared without breading to reduce the consumption of vegetable oil during baking. Eggplants baked in the oven with the use of unrefined olive oil are more low-calorie and easily digestible. To obtain a soft juicy dish, it is enough to form a thin oily crust on the vegetables, which prevents the liquid from evaporating during cooking. Eggplants baked in the oven do not overcook, are not saturated with fats, retain valuable dietary properties, vitamins, macro and microelements contained in the pulp and peel of the fetus.

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

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

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

Ingredients

• Eggplant - 3 pcs
• Refined olive oil - 2 tbsp.
• Coarse table salt - 2 tbsp.

Oven baked eggplant - recipe

1. Wash eggplant thoroughly. We do not remove the skin. We cut into circles or longitudinal plates with plates 5-7 cm thick.
2. We make a weak solution saline solution, dissolving 2 tbsp. table salt in two liters of cold boiled water.
3. For two hours, we soak the prepared eggplant circles or plates in a saline solution so that the characteristic bitterness of the vegetable is gone. Then we recline them in a colander, let the solution drain. You can squeeze the circles or plates slightly, but not much, so that the oil is not absorbed during cooking.
4. Lubricate the prepared eggplant slices with a thin layer of refined olive oil and spread on a baking sheet or wire rack. Cooking on a wire rack allows excess oil to drip down. I don't salt. The vegetables were salted with saline.
5. Preheat the oven to 180 degrees.
6. Place the baking sheet on the middle level or evenly distribute the baking sheets along the height of the oven.
7. Eggplants baked in the oven are cooked at a temperature of 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 cut vegetables.
8. Don't expect a crispy crust. The dish is ready when the vegetables are soft.
9. We serve eggplant baked in the oven with chopped herbs and garlic as a side dish or use it as an ingredient for cooking various dishes.

Eggplant is a vitamin (C, B1, B2, B5, PP) and very low calorie vegetable. In 100 g fresh eggplant contains only 24 kcal. And, thanks to the pectin, which is part of it, it helps to fight against overweight. This polysaccharide prevents cholesterol from being absorbed and cleanses the body of toxic deposits. In PP eggplant - indispensable product. We offer you recipes with which you can cook the most tasty dish from eggplant in the oven or in a pan.

Eggplant baked with tomatoes and mushrooms

Ingredients:

• eggplant (large) - 1 pc.
• tomatoes - 2 pcs.
• mushrooms (cooked, any variety) - 200 g
• cheese (low-calorie) - 100 g
• sour cream (10%) - 3 tbsp. l.
• garlic - 2 cloves
• spices

How to cook?

1. Wash the eggplants, peel them, then cut into rings about 1 cm thick, salt and set aside for 30 minutes.
2. In the meantime, cut the tomatoes and mushrooms cooked in advance into rings. Grind cheese on a fine grater.
3. Mix sour cream with finely chopped garlic.
4. Rinse eggplant in cold water and place in a baking dish. Place tomatoes on top of them, then mushrooms, 1 teaspoon sour cream and grated cheese.
5. Bake a delicious eggplant dish in the oven for 30-35 minutes at 180 degrees.

Serve eggplant to the table, garnished with fresh herbs.

Delicious eggplant dish in the oven for lunch

©tanjusha_miller

Ingredients:

• eggplant - 400 g
• minced chicken - 400 g
• tomatoes - 400 g
• tomato paste ( home cooking) - 1 tbsp. l.
• garlic - 3-4 cloves

How to cook?

1. Cut the eggplant into slices and soak them in salted water for 30 minutes.
2. Meanwhile, fry the onion minced chicken in a skillet without oil. When the ingredients are simmered, add to them tomato paste, garlic and spices.
3. Put in a saucepan in layers: eggplant, minced meat, tomatoes. Last layer sprinkle with cheese and send to the oven.
4. Bake it for 30 minutes at 180 degrees. Check the readiness of the eggplants with a fork, they should become soft.

Eggplant stuffed with ground beef and egg

©wownochca

Ingredients:

• eggplant - 1 pc.
• lean minced beef - 200 g
• tomatoes - 2 pcs.
• eggs - 2 pcs.
• bulb - 1 pc.
• garlic - 2 cloves
• olive oil - 1 tbsp. l.

How to cook?

1. Wash the eggplant and cut lengthwise into two parts, brush each half with olive oil and put in the oven for 20 minutes. Bake 20 minutes until done.
2. Meanwhile, fry finely chopped garlic, tomatoes and minced meat in a skillet without oil.
3. Take out the baked vegetables, fill them with stuffing, break an egg nearby.
4. Send the eggplants to the oven preheated to 180 degrees for 15 minutes.

Eggplant rolls

©pp_vkusnyye_resepty

Ingredients:

• eggplant - 1 pc.
• cottage cheese (2%) - 100 g
• natural yogurt - 100 ml
• greenery
• pepper

How to cook?

1. Wash the eggplant and cut into thin slices.
2. Fry the plates in a skillet without oil or cook on the grill.
3. Lubricate each strip of eggplant with yogurt, then put a mixture of cottage cheese with herbs and spices on it.
4. Gently roll the eggplant to form a roll.

Serve the dish to the table immediately.

Stuffed eggplant for dinner

©amikhelkevich_food_pp

Ingredients:

• eggplant - 2 pcs.
• chicken fillet- 2 pcs. (230-250 g)
• tomato - 1 pc.
• onion - ½ pc.
• natural yogurt - 3 tbsp. l.
• cheese (low-calorie) - 25-30 g
• greenery
• spices

How to cook?

1. Wash the eggplant, use a fork to make punctures in it and send it to the oven for 20-25 minutes. Bake the vegetable at 180 degrees.
2. Meanwhile, fry the chicken fillet in a pan without oil.
3. Make the eggplant filling: finely chop the fried chicken fillet, tomato, onion and herbs. Mix all the ingredients, adding spices and yogurt.
4. Cut the cooled vegetable lengthwise and gently mash the flesh with a fork. Then stuff and garnish with grated cheese.
5. Bake a delicious eggplant dish in the oven for 25 minutes at 180 degrees.

lazy eggplant

©a_iriskaa

Ingredients:

• eggplant - 1 pc.
• tomatoes - 2-3 pcs.
• low-calorie cottage cheese
• natural yogurt (sour cream)
• parsley

How to cook?

1. Wash the eggplant, cut it into rings, salt and send to the pan without oil.
2. Meanwhile, cut the tomatoes into rings, and mix the cottage cheese with natural yogurt, spices and finely chopped parsley.
3. When the eggplant rings have cooled, assemble the appetizer. Place a slice of tomato on each eggplant ring, followed by the curd-yogurt mixture.

Decorate before serving diet dish fresh parsley or any other herb.

Eggplant with chicken, tomatoes and peppers

Ingredients:

• eggplant - 2 pcs.
• tomatoes - 2 pcs.
• chicken fillet - 2 pcs.
• Bulgarian red pepper - 1 pc.
• hard cheese (any non-calorie) - 50-100 g
• dill
• spices

How to cook?

1. Wash the eggplant, do not remove the tail. Next, cut each of them into plates, without cutting to the end.
2. Cut the fillet thin slices, pepper - in half rings, tomato - in rings.
3. Finely chop the dill and grate the cheese. Then mix these ingredients.
4. Stuff each eggplant with the prepared ingredients in any order, placing them between the plates. Don't forget to season the chicken with some salt and pepper.
5. Arrange the eggplants on a foil-lined baking sheet, topping each vegetable with the dill-cheese mixture. Bake the dish at 180 degrees for about 30 minutes.

When preparing eggplant dishes, do not use overripe fruits. They contain the alkaloid solanine, a poisonous substance that contributes to diarrhea and intestinal colic.

Save our selection to cook the most delicious eggplant dish in the oven or in a skillet. By the way, more recipes diet food can be found. Dishes prepared according to our recipes are healthy and low-calorie.

Cook with love, eat with pleasure!

Prepared by Tatyana Krysyuk

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

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

The benefits of an eggplant diet

Useful properties are enhanced if eggplants are stewed or baked, and not fried.

Eggplant diet improves metabolism and has a positive effect on the digestive tract. Due to this, getting rid of excess weight. Eggplant helps to remove from the body harmful substances and improve liver function.

An eggplant diet provides the body with vitamins and nutrients. Eggplant contains calcium, phosphorus, iron and vitamins PP, A, B, C.

Harm eggplant diet

The eggplant diet contains almost no protein, so the muscles begin to “burn out” after 36 hours. Do not harm the body will help the use 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 can slow down, and in order to lose weight, you will have to follow a low-calorie diet.

Before trying the eggplant diet for yourself, consult your doctor.

What you can and can not eat on a diet

Can be eaten:

• Berries in raw, boiled and stewed form;
• Low-fat dairy products;
• Bread with bran;
• water;
• Green tea;
• Unsweetened coffee.

You can not eat and drink:

• Confectionery;
• Fatty sauces, mayonnaise, ketchup;
• fried foods;
• Sweet drinks.

Eggplant diet contraindications

Eggplant diet can not be followed if you have a tendency to indigestion, ulcers and exacerbation of gastritis.

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

Eggplant in the oven with garlic

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

Watch the calorie content of the diet, it should not be less than 1000 kcal. Otherwise, you will lose weight quickly, but after leaving the diet, it will return back in a week.

Eggplants, perceived by most people as vegetables, but in reality being berries of the nightshade family, are called protein products in many sources, although they contain 10 times more carbohydrates. Another thing is important: eggplants are also considered one of the best products for weight loss and they make excellent dietary dishes.

In this article, we will talk with you about why eggplants make you lose weight, and we will offer tasty, healthy and diet recipes from eggplant.

Fat burning composition

Cultivated in India more than 10 centuries ago, eggplant has a unique composition for weight loss: it is easier to get enough of them than other vegetables, and then the appetite “does not wake up” for much longer.

Useful composition of eggplant for weight loss

It is better to eat eggplant with fatty foods (for example, cheese or olive oil) - then their fat-soluble vitamins (beta-carotene, A, E and K) will be absorbed perfectly. Other vitamins - C and group B (as many as 7), a large amount of fiber, organic acids and minerals: calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, selenium.

Pectin, which helps to “collect waste”, neutralize fats and sugars, eggplants are also rich. But there are few calories in them, 20-35 kcal - the so-called negative calorie, however, the effect of eggplant on appetite is really similar to protein.

Eggplants also contain saponins that improve digestion and normalize sugar levels - this also contributes to weight loss. But even more interesting is chlorogenic acid with a bright antioxidant action, regulating metabolism, normalizing cholesterol and accelerating the process of fat burning.

What else is eggplant useful for weight loss? Eggplants also relieve swelling, increase urination, normalize metabolic processes (especially lipid and water-salt) and have many other medicinal properties.

hot recipes

It's hard to believe that hearty stew from eggplant with chicken helps to really get rid of excess weight, but it's true. Saturated fats are not used, but you can add vegetable oil - it will be delicious. 400 g of chicken breast are cut into pieces, onion and 1-2 sweet peppers - in half rings, carrots - on coarse grater, big eggplant and 2 fresh tomatoes- cubes. Layers put chicken, onions, eggplants, peppers, carrots, tomatoes in pots or a thick-walled pan, add oil and 2-3 tbsp. water, 2 finely chopped garlic cloves, a little salt. Close the lid, cook in the oven at 140˚ or on the stove, over low heat: you get a fragrant “stew in own juice". When serving, sprinkle with chopped parsley or dill.

Excellent saturate and eggplant, stuffed with vegetables and rice. Boil 150 g in vegetable broth for 15 minutes over low heat brown rice with thyme (½ tsp), lightly salted. While cooking, cut 4 eggplants in half lengthwise and carefully clean the pulp: the “boats” should turn out to be about 1.5 cm thick, sprinkle them with salt and leave for 15 minutes; the pulp is finely chopped. The onion is also finely chopped, a clove of garlic is chopped. Bell pepper(1 piece) and 2 large tomatoes- small cubes. Eggplant halves are washed, placed in a deep dish and stuffed. First, the mixture - onions, garlic, tomatoes, peppers, eggplant pulp, sage (½ tsp) and broth (1-2 tbsp), boiled rice on top, cheese (mozzarella, ricotta) cut into thin slices , feta or other low-fat, 120-130 g). Put in the oven at 200˚ for 35-40 minutes, sprinkle with green onions before serving.

Diet salads

Eggplant lovers will also be pleased with salads. We offer you 2 diet salad recipes:

Fry eggplant cubes for 5-7 minutes over medium heat in olive oil (1-2 tablespoons). In a salad bowl, put finely chopped boiled eggs (3 pcs.) And onion greens, 2-3 tbsp. canned corn and cooled eggplant. Pour over lemon juice, mix, sprinkle with chopped herbs.

A little bit more hearty salad also suitable for winter. Sliced ​​eggplant (2 pcs.) Fry with onion (half rings) until soft. finely chop Big apple and 1-2 boiled eggs. Now everything is prepared - in a salad bowl, add 3 tbsp. green peas. Sauce: 3 tablespoons natural yogurt, chopped garlic clove, mustard (½ tsp) - mix thoroughly, season the salad and sprinkle with herbs.

Bake in the oven

For lovers of "lighter" dishes - eggplant pate and baked eggplant.

A couple of eggplants are baked whole, in a peel, cooled, the pulp is taken out with a spoon. Mixed with onion poached in olive oil and chopped boiled eggs(3 pcs.), add salt and black pepper to taste, turn into a pate in a blender.

If you bake eggplants (3 pcs.) Together with zucchini, it will be tastier and more satisfying, and the calorie content will hardly increase. Peeled fruits, cut into large cubes, are placed in layers in pots, poured with natural yogurt and baked for 40 minutes in the oven at 180˚. The hot dish is sprinkled with low-fat grated cheese.

eggplant diet

There are many eggplant diet options for weight loss. In fact, they differ in the use and preparation of the main ingredient of the diet - eggplant: for example, they are combined with meat, fish, cheese, eggs, other vegetables, whole grain breads and cereals. Here we present a diet on "overseas" eggplant caviar prepared in a dietary way.

Eggplant caviar recipe for weight loss

At 180˚, bake in the oven for 30 minutes, eggplants (3 large) and bell peppers (3 pcs.), Cut in length, are pierced in the peel in a deep form; peeled onions (3 pcs.) and carrots (2 large ones) cut into 4 pieces, juicy tomatoes(4 pieces wrapped in foil). Remove the skin from baked peppers, tomatoes and eggplants, turn them into caviar in a blender together with carrots and onions (rub through a sieve), add 2 tbsp. olive oil, spices and a little salt to taste.

Diet menu for weight loss for 5 days

The eggplant weight loss diet includes proteins, carbohydrates from fruits and vegetables and a minimum of vegetable oil; calculated for 5 days.

1st day - eggplant caviar and raw vegetable salads;
2nd - caviar and boiled chicken without skin;
3rd - chicken, 2 hard-boiled eggs and eggplant caviar;
4th - caviar, fruits (not bananas and grapes), vegetables, cottage cheese, eggs;
5th - boiled fish, fruits, caviar, kefir.

Caviar can be eaten up to 500 g per day, supplementing with other products; incompatible products(cottage cheese and chicken, caviar and kefir, etc.) do not mix in one go. If you follow a diet with eggplant, weight loss of 5 kg is promised. According to various reviews, it is possible to get rid of 3-6 kg. Not a bad result, right? At the same time, the diet is tasty and not hungry.

Success Secrets

Experts allow you to "sit on eggplant for weight loss" up to 2 weeks. In the future, in order not to gain weight, it is necessary to include them in the menu more often, and smoked meats, sweets, saturated fats and white flour exclude.

Eggplants are better not to fry, but to bake or stew (you can first lightly stew in oil).

Before cooking, chop, salt, press down with oppression for 30 minutes, so that bitterness and substances that irritate the digestive tract go away; Plus, they absorb less oil.

A recipe for weight loss on eggplant juice is widespread, and in many sources it is proposed to drink it raw, ½ cup half an hour before meals. Don't do it - raw juice toxic, but you can boil it for 10-15 minutes. The properties of eggplant juice that are beneficial for weight loss are preserved.

Harm and contraindications

Eggplants will bring harm only with illiterate use - in raw or overripe form. Buy ripe (preferably young) fruits with a shiny and smooth skin no stains, but not soft or wrinkled. Press your finger near the stalk: there is no “hole” left - the fruit is good.

When cooking, also be more careful: the pulp should be white and not darken in the first minutes after cutting the fruit; too dark seeds with a pungent odor are also a sign of overripeness.

There are few contraindications for eating eggplant: peptic ulcer and gastritis in the acute stage, gastrointestinal disorders.

Eggplant is very easy and simple, and also delicious! Many people love this vegetable!

Here we will understand why eggplant is perfect vegetable for weight loss.

Almost no calories!

100 g eggplant (raw) contains only 17 kcal.

Besides

1.2 g proteins
0.2 g fat
2.5 g carbohydrates

1 medium eggplant weighs approximately 200 g, that is, it contains 34 kcal.

1. extremely valuable in that they stimulate metabolism, that is, metabolism, and also neutralize acids that are formed as a result of metabolic metabolism. This is due to high content potassium (229 mg), and at the same time very low sodium content in eggplant.
2. do not contain cholesterol, but fiber, ascorbic acid, iron, magnesium and calcium. In addition, vitamins A and vitamin B6.
3. This vegetable is low in calories and stimulates the metabolism.
   Eggplant is one of the few vegetables that stimulate catabolic metabolism. Eggplant promotes healthy heart function and maintains a balanced level blood pressure or blood sugar.

So eggplant is perfect for weight loss.

1. stimulate digestion.
2. reduce pain, prevent the appearance of cancer cells.
   The rich color indicates the presence of anthocyanins. These vegetable pigments preserve genetic material from damage, they are antioxidants.
3. stimulate the liver and pancreas.
4. It is important that eggplant are a good remedy against cellulite.

Native to Asia. At least it has been cultivated there for over 4000 years.
European cuisine uses eggplant, mainly in Italy, France, Greece and Turkey.
varied:

• this and small round fruits in India and China, with white and yellow skins, dark red and purple fruits;
• in Europe and North America more often elongated large eggplants - from dark purple to almost black.

Even though the eggplant looks very dry when sliced, it contains more than 90 percent from water.

Very tasty, healthy, you can cook many dishes from them. Everyone knows this.

Now the most interesting is the answer to the question:

how to lose weight with eggplant!

The problem is that raw eggplants are inedible (because they contain a toxin for human body- solanine), which means that eggplants should be cooked first, and we do this most often, using a large amount fat, which eggplants soak up like a sponge!
Pickles and marinades are also completely unsuitable for weight loss, because salt retains fluid in the body and disrupts the metabolic process.

Is it possible to lose weight - with eggplant? Let's say: Yes!
Another question... How?

This juice provides detoxification of the body, improves kidney function, as it has a dehydrating effect.
In addition, the digestive function is stimulated due to the consumption of seeds rich in fibers.
Prevents constipation or intestinal irritation.

If you want to lose weight, you must, of course, eat low-fat foods, do not forget about sports - dedicate 30 minutes to movement a day.
Eggplant juice will help in weight loss, but only if you follow the rules of a balanced diet.

juice recipe

Ingredients

• 1 fairly large eggplant
• 1/2 l water
• juice of one lemon

Cooking

1. Peel the eggplant and cut into cubes.
2. Then soak the eggplant in 1/2 liter of water for several hours. Better to do it in a day.
3. Then boil the eggplant for at least 15 minutes.
4. After the water boils, add lemon juice.
5. Turn off the heat and let stand for another 10 minutes.
6. Then puree the boiled eggplant with water - that's the juice.

How variant- Instead of lemon, add the juice of 2 oranges.

Drink this juice every day 15 minutes before meals until you lose excess weight.

At the same time, cholesterol levels are reduced. This juice also removes toxins from the body.

In addition, you should eat eggplant dishes.

Basically, it should be eggplant, cooked Grilled , boiled , baked .

Eggplants tolerate strong spices, especially garlic, chili peppers.
When grilled, eggplant develops an intense flavor and aroma.

Important for an eggplant diet, Right cook eggplant - only then you can lose weight.
Check out eggplant recipes with low calorie And low fat.

Like this one, for example...

In 1 serving 285 kcal;
The dish is prepared in 1 hour 20 minutes;
An easy recipe.

Products for 4 servings

• 700 ml vegetable broth
• 150 g whole rice
• ½ teaspoon dry thyme and sage
• 4 eggplants (250 g each)
• salt pepper
• 3 small onions (40 g each)
• 1 clove of garlic
• 1 yellow pepper (200 g)
• 125 g mozzarella
• 400 g canned tomatoes(1 bank)
• paprika powder
• ½ bunch green onions

Cooking

1. Bring 400 ml of vegetable stock in a saucepan to a boil.
Add rice and thyme, boil, cover and simmer over low heat for about 15 minutes.

2. At the same time, cut the eggplant in half horizontally, using a knife, mark a 1.5 cm wide edge on each half.

3. Remove the pulp without touching the edges. Finely chop the pulp.

4. Sprinkle the eggplant halves generously with salt and leave for 10-12 minutes.

5. Peel the onion and cut into small cubes.
Peel the garlic and chop finely.

6. Cut the pepper, remove the seeds and cut into cubes about 1 cm.
Add the pepper and half the onion to the rice and cook for another 10 minutes.

7. Dry the eggplant paper towel and put in big shape(about 3 liters in volume).

8. Drain the mozzarella.

9. Mix the remaining onion, garlic, eggplant pulp, sage, tomatoes and the remaining vegetable broth in a bowl.

Season rice with vegetables with salt and pepper and put in eggplant halves.
Cut the mozzarella into thin slices and arrange on the eggplant.

10. Season with salt, pepper and paprika and bake in a preheated oven at 200°C for 35 minutes.

rinse green onion, shake dry and cut into rings.
Sprinkle over eggplant before serving.

Caviar "overseas" in Turkish

There are 197 kcal in 100 g of caviar.

Serve with bread or tortillas as a spread. Good snack.

Products for 4 servings

• large or two small eggplants
• five cloves of garlic
• four tablespoons of olive oil
• 125 g feta cheese
• oregano, ground hot pepper, salt and pepper to taste

Cooking

• Cut the eggplant in half lengthwise, cut off the stem and brush the surface of the eggplant with olive oil.
• Place the foil on a baking sheet, put the eggplant skin side up.
• Bake for 40 minutes at 220°C in the oven.
• Let cool slightly and peel off the skin.
• Feta cheese, eggplant, garlic, or finely chopped with a knife or grind with a blender.
• Season with salt, chili, pepper and oregano.
• Serve with lemon, olives, cucumbers or lettuce to the cakes.
• Sprinkle with pomegranate seeds - additional vitamins and it will be completely Turkish.
• For more bright color add 1 roasted red paprika or 1-2 tablespoons of tomato paste.

Open eggplant pie

In 1 serving 343 kcal.

Products for 8 servings

• 1 eggplant
• 1 zucchini
• 220 g flour
• 125 g herb butter
• 300 g sour cream
• 150 g Parma ham
• salt and fresh pepper

Cooking

Dough

• flour,
• two tablespoons of melted butter with herbs,
• half a teaspoon of salt
• and 100 ml of cold water

knead,

wrap in foil
and leave for 30 minutes.

Filling

Cut eggplant and zucchini into pieces and fry in butter six (6 tablespoons) and season with salt and pepper.

Pie

1. Divide the dough into 2 parts, roll each piece very thinly and put on two baking sheets.
2. Mix sour cream and the remaining butter, grease the dough - and put the eggplant and zucchini.
3. Cut the ham slices in half and place on top of the vegetables.
4. Bake in a preheated oven at 240°C until golden color about eight to ten minutes.
5. Serve immediately.

Can you lose weight with eggplant? - Yes, it will be tasty and healthy.

And yet, do not forget that you should not lose weight without first consulting a doctor or nutritionist!

And I will continue to publish recipes with delicious eggplant.