Eggplant Recipe To Dry 5kg in 1 Week

The Eggplant Recipe to Dry 5kg in 1 Week is a great diet option . In addition, eggplant is rich in essential nutrients that support the overall health of the body. For a healthier diet, learn how to incorporate eggplant into your diet . This legume, a source of iron , can be consumed roasted, boiled, raw in salads and even fried.

Benefits of Eggplant: Rich in vitamins such as A, B, C, and in proteins, in addition to containing a large amount of mineral salts such as calcium, potassium and iron . Eggplant can be your ally to maintain the well-being of the body , providing several health benefits. Among its main ones, according to nutritionist Anete Mecenas, who has a Master’s degree in Pharmaceutical Sciences from UFRJ, the following stand out:

Eggplant can be consumed in several ways, the main ones include:

Eggplant Water: Eggplant water isone of the best ways to consume eggplant , in addition to having many health benefits, such as: Elimination of toxins, hydration of the body , combating swelling , increasing the feeling of satiety and improving work intestinal function, as well as performance during physical activities, are the main benefits of eggplant water for those who want to lose extra pounds.

Combined with a balanced diet, eggplant water promises a faster and healthier weight loss. The liquid has a high content of soluble fibers, which form a gel in the stomach , generating satiety. In the same way as flour, water also helps in controlling cholesterol. The daily recommendation of eggplant water and 1 glass (250 ml) in the morning, still on an empty stomach.

Eggplant Flour: Eggplant flour isnot as well known as the other types, but it is one of the means of consumption of Eggplant . The highlight of the flour version is its high concentration of soluble fibers compared to the in natura vegetable. This version helps to reduce cholesterol and triglyceride levels.

When the flour reaches the stomach , the fibers dissolve, forming a gel that captures part of the fat and sugars in the food, which end up being discarded with digestion. That is, there is less accumulation of calories. Just 2 tablespoons a day, added to yogurts, soups, salads or whatever else you prefer, are enough to increase your daily fiber consumption. Flour is found in health food stores, but it can be prepared at home.

Eggplant in Capsules: In capsule form, Eggplant can be found in pharmacies and nutrition stores. The version offers large amounts of fiber, decreasing appetite. Among other benefits are: regular functioning of the intestine , decrease in blood sugar level and reduction of cellulite, due to substances contained in the vegetable. The amount ingested varies according to the product and your need. Consult a doctor to find the right dosage for you.

So, now that we already know the beneficial properties of eggplant and some of its forms of consumption, check out the Eggplant Recipe to Dry 5kg in 1 Week .

SEASONED EGGPLANT:

INGREDIENTS:

• 2 large cubed eggplants
• 1 large half-moon onion
• 1 green pepper , diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 2 sliced ​​garlic cloves
• 1 bay leaf
• 3 tablespoons of oil
• Salt and black pepper to taste
• 1/2 cup (tea) of chopped black olives o2 tablespoons of chopped parsley

PREPARATION MODE:

• In a pressure cooker, place the eggplant , onion ,  pepper , garlic, bay leaf, olive oil, salt and pepper to taste. Cover and cook on low heat for 3 minutes, after pressure starts. Turn it off and let the pressure drop naturally. Open, mix the olives, dispense the bay leaf and transfer to a platter. Sprinkle with parsley and serve with meat or bread and toast.

EGGPLANT STROGONOFF:

INGREDIENTS:

• 3 cups diced eggplant or salt and pepper to taste
• 2 tablespoons of light margarine
• 1 chopped onion
• 2 tomatoes, chopped 1/4 cup (50ml) beef stock
• 1 can (350g) light cream
• Rice to accompany (optional)

PREPARATION MODE:

• Sprinkle the eggplant cubes with salt and let it rest for 30 minutes. Wash and dry with absorbent paper. Heat the margarine in a pan and sauté the onion over medium heat for 2 minutes. Add eggplant and tomato and cook for 4 minutes. Pour the beef broth into the pan. Add the cream, salt and pepper and bring to a boil. Serve with rice.

MACARONI WITH BASIL AND EGGPLANT:

INGREDIENTS:

• 200g whole-wheat noodles
• 2 crushed garlic cloves
• 1 chopped onion
• 2 chopped eggplants
• 2 chopped tomatoes
• 1/2 cup (100m1) of olive oil
• Salt and black pepper to taste
• 5 basil leaves
• 1 cup (200m1) of hot water.
• 200g of chopped fresh cheese.
• Basil leaves to decorate.

PREPARATION MODE:

• Cook the macaroni and set aside. In a pan, sauté the garlic, onion , eggplant and tomato in olive oil. Season with salt and pepper to taste. Add the basil, water and cook until the eggplant is cooked. Remove, mix the cheese and add to the macaroni and decorate with basil leaves to taste. Serve it hot.