The 2 Eggplant Recipes to Lose 5kg in 10 Days

Eggplant lasagna

Ingredients:

• Sauce
• 5 skinless ripe tomatoes
• 2 minced garlic cloves
• Salt, basil, pepper to taste
• Massa
• 3 thinly sliced ​​eggplants
• salt to taste
• 300g of mashed ricotta
• 2 pots (400g) light cream cheese
• ½ cup of chopped parsley
• 300g sliced ​​turkey breast
• oil for greasing

preparation mode:

• For the sauce, mix all the ingredients in a blender and set aside.
• For the pasta, place the eggplant in a pan with water and salt and cook for 2 minutes or until al dente.
• Drain and reserve. In a bowl, mix the ricotta, curd and parsley .
• Reserve.
• In a greased medium refractory, make layers of eggplant , turkey breast, ricotta cream and sauce.
• Repeat the layers until the ingredients are used up, ending with the sauce.
• Bake in a preheated oven for 20 minutes.

Vegetable Roast Recipe:

Ingredients:

• 3 potatoes cut into wedges
• 1 zucchini cut into rounds
• salt to taste
• 2 eggplants cut into rounds
• 2 red peppers, sliced ​​into rings
• Olive oil for greasing and drizzling
• 1 bunch of kale , chopped into strips
• 2 tomatoes, sliced ​​into rings
• 200g sliced ​​into rounds
• 200g grated fresh cheese
• oregano to sprinkle

Preparation mode:

• Cook the potato and zucchini in salted water until al dente.
• Drain and reserve.
• Place the eggplant and peppers in a skillet greased with olive oil and sauté for 3 minutes.
• Season with salt and set aside.
• In a refractory, make layers of potato and zucchini , eggplant with peppers and cabbage .
• Then cover with tomato and drizzle with olive oil.
• Sprinkle with cheese and oregano and place in a medium oven, preheated, for 10 minutes.
• Remove and serve immediately.