TOP 4 recipes with photos of dietary eggplant dishes at home. Cooking Tips and Chefs' Secrets. Video recipes.
There are so many dietary recipes that you can not only lose weight, but also surprise your loved ones with useful culinary delights. The choice of low-calorie foods is huge, and there are even more recipes from them. In this article, let's talk about eggplant. A variety of dietary eggplant dishes are great. This vegetable is especially indispensable if you follow the right diet. Indeed, 100 g contains only 25 kcal. In addition, the fruit contains a lot of fiber, which helps to remove toxins and excess fluid from the body. Eggplant is even featured on low-carb diets. In this material, we will find out the TOP-4 recipes for dietary eggplant dishes.
Cooking Tips & Chef Secrets
- For cooking, use young fruits, because they contain a low amount of solanine, which gives an unpleasant bitter taste. To completely get rid of this substance, the blue ones must be soaked for a short time in a saline solution, then rinsed and subjected to heat treatment.
- To have a truly dietary dish, do not fry the eggplants in a pan, but bake in the oven with a minimum amount of vegetable oil.
- Eggplants absorb oil like a sponge. Therefore, it is best to grill them or fry them in a non-stick skillet using a minimum of oil.
- To make the eggplants less oil-absorbing, dip them in a mixture of eggs and flour or eggs with ground breadcrumbs before cooking.
- If you want to turn eggplants into puree, caviar or ajapsandali, it is better to peel them before cooking. For grilling and roasting them, it is best to do this with the skin. It will be delicious and the eggplants will not fall apart.
Fried eggplants "Tongues" with onions
Fried eggplant "Yazychki" is a delicious eggplant dish. This is a low-calorie and moderately spicy appetizer that harmoniously complements the baked chicken breast.
- Caloric content per 100 g - 98 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Eggplant - 1 kg
- Garlic - 1 head
- Onions - 2 pcs.
- Soy sauce - 1 tablespoon
- Salt to taste
- Vegetable oil - for frying
- Greens - a bunch
- Ground red pepper - to taste
Cooking fried eggplants "Tongues" with onions:
- Wash, dry and cut the eggplants into 5 mm thick longitudinal plates. Grease a baking sheet with a thin layer of oil, put the eggplant "tongues" and bake them in the oven at 180 ° C for 15 minutes. Then turn them over to the other side, season with salt, pepper and bake until golden brown.
- Transfer the eggplant "tongues" to a paper towel to absorb the excess fat.
- In a preheated skillet with a little oil, put finely chopped onions with crushed garlic cloves and fry until golden brown over medium heat.
- Remove the fried onions from the pan, season with soy sauce, add finely chopped herbs and stir well.
- Put the fried eggplants on a plate and put the onion filling on them.
Stuffed eggplant boats with vegetables
Delicious eggplant dish - stuffed boats with vegetables. This is a bright and dietary dish with a presentable look. It has a good aroma and a pleasant spicy taste.
Ingredients:
- Eggplant - 2 pcs.
- Onions - 2 pcs.
- Sweet bell pepper - 2 pcs.
- Tomatoes - 2 pcs.
- Carrots - 2 pcs.
- Cheese - 100 g
- Salt to taste
- Vegetable oil - for frying
- Salt to taste
- Ground black pepper - a pinch
Cooking stuffed eggplant boats with vegetables:
- Rinse the blue ones, cut in half, salt and leave for half an hour. Then rinse them, dry them and free them from the pulp to make "boats". Finely chop the removed core.
- Peel and finely chop the onions. Peel and grate the carrots. Peel the sweet bell pepper from the seed box, cut into small cubes.
- Heat the vegetable oil in a skillet and fry the vegetables with the extracted eggplant pulp over medium heat until almost cooked.
- Bake eggplant "boats" in a preheated oven to 180 ° С for 15-20 minutes. Do not bring them to readiness, tk. they will still be baked with the filling.
- Stuff the baked eggplant with the vegetable filling.
- Wash the tomatoes, cut into slices or half rings and place on top of the filling.
- Grate the cheese on a coarse grater and sprinkle with the filling.
- Bake the stuffed eggplant boats with vegetables in the oven at 180 ° C for 20 minutes.
Baked eggplant salad
Baked eggplant salad is a recipe for an original, hearty and delicious dish. The appetizer is very quick and easy to prepare, so it can be made for the arrival of unexpected guests.
Ingredients:
- Eggplant - 2 pcs.
- Bulb onions - 1 pc.
- Green onions - 2 pcs.
- Cherry tomatoes - 10-12 pcs.
- Greens - a small bunch
- Garlic - 1 clove
- Flax seeds - a pinch
- Vegetable oil - 1 tablespoon
- Lemon juice - 1 tablespoon
- Thyme - dry or fresh
- Salt to taste
- Ground black pepper - a pinch
Cooking baked eggplant salad:
- Peel onions and garlic, wash and chop finely. Wash the eggplants and cut them into small cubes.
- Grease a baking sheet with a thin layer of oil, put the eggplants and send to bake in a heated oven to 180 ° C for 20-30 minutes until golden brown.
- Pour a small amount of vegetable oil into the pan, heat and send the onion and garlic. Stir for 5 minutes, stirring occasionally.
- Wash the tomatoes, cut them in half and place them in a salad bowl.
- Wash the greens, chop finely and add to the tomatoes.
- Add baked eggplant and fried onions to a bowl. Season with salt, pepper and thyme.
- Pour lemon juice over food, season with olive oil if desired, and stir.
- Arrange the finished baked eggplant diet salad on serving plates and sprinkle with flaxseeds.
Stewed eggplant with vegetables
Stewed Eggplant with Vegetables Recipe is a delicious dish that can be complemented with chunks of meat or poultry. This original appetizer can be served on its own, or with rice, pasta and cereals.
Ingredients:
- Eggplant - 1 pc.
- Tomatoes - 1-2 pcs.
- Sunflower oil - 120 g
- Garlic - 1 clove
- Salt to taste
- Carrots - 1 pc.
- Bulgarian pepper - 1 pc.
- Zucchini - 1 pc.
Cooking Stewed Eggplant with Vegetables:
- Wash the eggplants and zucchini and cut into equal medium-sized cubes.
- Peel the carrots, wash and cut into cubes slightly smaller than the eggplant.
- Peel the bell pepper from the seed box and cut into cubes or strips.
- Finely chop the peeled garlic cloves.
- Heat vegetable oil in a frying pan and send the carrots and eggplants to fry.
- After 5-7 minutes, add the bell pepper to the pan, and after another 5 minutes add the zucchini.
- Wash the tomatoes and puree with a blender until smooth. Send them to the vegetables along with the garlic.
- Season with salt, pepper, stir and simmer covered for 10 minutes.
- When serving, garnish the stewed eggplant with vegetables with finely chopped herbs.
