Nutrition And Fitness

Eggplant good for weight loss

Is eggplant good for weight loss?

Eggplants are great vegetables for those who want to stay in shape. 

There are many types of eggplants in color and size. The most famous purple eggplant however they may be red, green, black and heirloom eggplants.

“Tip: Since eggplants are heavy enough for the stomach, nutritionists advise to eat them at lunch and try to avoid them for dinner – no, you will not gain extra pounds, but the heaviness in the stomach may appear.”

Reduce cholesterol.

Eggplant help the body to get rid of cholesterol and helps protein food to be easily digested. So you can safely combine them with meat or fish.

Eggplant supports heart health. 

This vegetable contains a lot of potassium, which is good for the heart. Moreover, eggplant cleans the body of toxins while strengthening the bone tissue.

“Interesting: the most positive effect of eggplants on the heart when it paired with tomatoes. So when you cook eggplants simply add tomatoes in your recipe to obtain more benefits.”

Eggplant rich source of vitamins.

In eggplant, you will find vitamins C, B1, B2, B5, PP, which is very good for skin and hair.

Weight watchers eggplant recipes.

Eggplant dishes are very healthy, as eggplant contains many useful elements and fiber and good for weight loss. Besides, eggplants have an original and unique flavor.

Eggplant lentil recipe.

INGREDIENTS

  • Lentils 200 g
  • Eggplants 3 pcs
  • Garlic 1/2 heads
  • Prune 10 pcs.
  • Peeled walnuts 100 g
  • Lemon juice 2 tsp
  • Olive oil
  • Salt
  • Black pepper
  • Basil
  • Ginger

COOKING INSTRUCTIONS  

1. Keep lentils soaked for 1-2 hours. Clean the eggplants, cut them into cubes and roasted with olive oil. 

2. Pour water into the lentils until it is covered and with a boil it under the lid for 15 minutes.

3. Finely cut garlic, prunes, and walnuts and add it into lentil with eggplants.

4. Add salt, herbs and lemon juice, stir and stew it for 10 minutes until it is ready. 

Eggplant hummus recipe.

INGREDIENTS

  • Eggplants 2 pcs
  • Nut 170 g
  • Onions 100 g
  • Sesame oil 40 ml
  • Lemon juice 15 ml
  • Sesame seeds up to taste
  • Pomegranate seeds up to taste
  • Black pepper 
  • Salt

COOKING INSTRUCTIONS  

 1. Put eggplant and onion in the oven, bake for 40 minutes at 180 degrees. 

 2. Place chickpeas in water, boil for an hour and a half until the chickpea skin starts to come off. 

 3. Mix the chickpea in a blender, add lemon juice.  

  4. Add eggplant, onion, salt, and pepper and blend.   

  5. Place on a plate, pour sesame oil, sprinkle with sesame seeds, pomegranate seeds and serve. 

Vegetarian eggplant lasagna recipe.

INGREDIENTS

  • Zucchini 2 pcs
  • Eggplants 2 pieces
  • Mozzarella cheese 200 g
  • Tomato sauce 20g
  • Olive oil 
  • Salt 
  • Basil 1 bundle
  • Black pepper

COOKING INSTRUCTIONS  

 1. Preheat the oven to 210 degrees. Cut the mozzarella into pieces. Cut the zucchini and eggplant slices. Add some salt, pepper and send it to the grill or oven.

  2. Slightly oil the baking pan, put out the slices of zucchini and eggplants add tomato sauce. Next layer of mozzarella. Continue layer by layers, sprinkling it with basil leaves and olive oil.  

  3. Bake for 30 minutes. Serve hot.

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