5 light eggplant recipes to help you lose weight

Eggplant is a versatile and tasty vegetable that can be a great ally for those looking to lose weight. In addition to being low in calories, it is rich in fiber, which helps keep you feeling full for 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 eggplant

Ingredients

• 2 eggplants cut into small cubes
• 2 tablespoons of olive oil
• 1 cup of tea nuts bites
• 1 1/2 cup of mashed tofu
• 1 teacup of whole wheat flour
• 1 teacup of rice flour
• 2 crushed garlic cloves
• 2 eggs
• Salt and ground black pepper to taste
• 2 tablespoons chopped basil
• 3 cups homemade tomato sauce
• Water

Method of preparation

In a container, place the wheat and rice flour, the eggs and 1 pinch of salt. Mix well until you form a homogeneous mass. Then wrap the dough in plastic wrap and place in the fridge for 30 minutes. After this period, remove the dough from the refrigerator and set aside. In a pan, heat the oil over medium heat and brown the garlic. Add the eggplant and sauté it for 5 minutes. Season with salt and pepper. Add the nuts and tofu, stir well and turn off the heat. Reserve.

Dispose of the mass on a smooth surface and open it. Then cut into 10 cm squares. Place the filling in the center of each square, fold the dough 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 until al dente. In another pan, heat the tomato sauce for 4 minutes. Transfer the ravioli to a colander. After the water drains completely, place the ravioli on a plate, cover it with the tomato sauce and sprinkle with the basil. Serve immediately.

eggplant meatballs

Ingredients

• 2 eggplants, peeled and cut into small pieces
• 1 chopped onion
• 2 crushed garlic cloves
• 4 tablespoons of flour linseed
• 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 brown the garlic and onion. Then add the eggplant, sauté for 5 minutes and turn off the heat. In the blender, beat the braised ingredients and book. In a container, place the beaten mixture, the flaxseed flour, the eggs, salt, black pepper and green smell. Mix well and take the dough to the fridge for 30 minutes. Then remove from the fridge and shape the dough into balls. Place the meatballs in a greased mold with olive oil and bake in a preheated oven at medium temperature for 25 minutes, turning them halfway through. Serve immediately.

Bell pepper salad with eggplant

Ingredients

• 1/2 red bell pepper cut into large chunks
• 1/2 pepper yellow cut into large pieces
• 1 zucchini cut into rounds
• 1 eggplant cut into slices
• 1 tablespoon olive oil
• Basil leaves, salt and ground black pepper to taste

Method of preparation

Grease a griddle pan with olive oil and place over 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 splash basil on top before serving.

colored soup

Ingredients

• 3 carrots cut into rounds
• 2 cups of green beans cut into pieces
• 1 turnip cut into pieces
• 2 chopped tomatoes
• 1 eggplant diced
• 1 chopped onion
• 2 crushed garlic cloves
• 1 tablespoon 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 sauté the garlic and onion. Then add to carrot, green beans, turnips, tomatoes and eggplant. Sauté the vegetables for approximately 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 fire, wait for the pressure to come out and open the pan. Add the parsley, stir and serve the soup.

Eggplant roll with carrot

Ingredients

• 1 eggplant
• 1 grated carrot
• 1/2 cup minced 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 skillet, heat the oil and sauté 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, mix and set aside. Cut the eggplant into thin slices and season with the other half of the salt and black pepper. In another skillet, 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 eggplant with chopped chives.