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Spicy Diet Eggplant Salad (Low-Calorie Recipe)
I keep going with the diet recipes — you can eat recipes that you love with a couple changes. I took one of the most popular recipes out there and reduced the oil amount significantly.
Everyone knows that eggplants are like sponges — they absorb so much oil. So, is it possible for the eggplant to become soft with almost no oil? Maybe water is the solution, what do you say?
I have a method which works perfectly in an eggplant salad, and I want to tell you that I made one that turned out to be wonderful. I was so happy that I managed to reduce the oil and that it is finally possible to eat an amazing eggplant salad without worrying about gaining weight.
2 Servings, maybe 3
Ingredients:
Medium eggplant, 400 g long
Cut spicy pepper
Cut shoshaka pepper
1.5 cups water
Clove of garlic
2 tomatoes
Spray oil
A teaspoon of tomato paste
Half a teaspoon of sugar
Spices:
A teaspoon of soup powder
A teaspoon of sweet flat paprika
A third of a teaspoon of salt
Half a teaspoon of black pepper
Preparation:
1.) Cut the eggplant into small cubes, no need to peel off the skin. Preheat a wide pan on medium heat and spray oil spray. Fry, or to be exact, roast the eggplant cubes for about 10 minutes. The eggplant loses its volume, it’s important to saute every now and then so it won’t burn.
2.) Meanwhile, preheat a pot on medium – high heat, mark an “x” on each tomato, cook them for 3
minutes, drain, cool, peel and cut into small cubes.
3.) After 10 minutes, add 3 tablespoons of water to the eggplant, keep “frying” for 3 more minutes and mix sometimes. Add the tomatoes and the peppers to the eggplant. Add the garlic to the pot along with the tomato paste, sugar, water and spices.
4.) Boil, reduce to medium heat and cook for 15 minutes. Take off the lid and cook for another 15 minutes.
To sum up:
It makes 2 servings, maybe even 3, which means 112 calories per serving.
