Can you lose weight by eating eggplant? Eggplant Weight Loss Recipe

Xiaobian's mother always tells Xiaobian that eating more purple things is good for your health. So, while growing up, Xiaobian ate ate a lot of eggplant! However, as a person who is responsible for weight loss, I always feel that when eggplant is cooked with meat, it will unknowingly absorb a lot of oil and make you fat after eating it. In order to solve this doubt, Xiaobian specially compiled this article!

Can you lose weight by eating eggplant raw?

Someone actually loses weight by eating eggplant raw! I wonder how it tastes?

In fact, eggplant is one of the few purple vegetables. Weight loss has nothing to do with the type of food, but with calories intake. Eating low-calorie foods such as vegetables regularly makes it easy to lose weight, but if you insist on saying that you can lose weight by eating raw eggplant, it will be a bit reluctant.

In all vegetables, eggplant must be put in a lot of oil, otherwise the eggplant will feel very astringent, bitter and not taste good. This is probably the source of the theory that eggplant eats oil. However, it is a bit unreliable to say that raw eggplant has the effect of absorbing oil. Eggplant absorbs oil when cooking, at high temperatures. If eggplant is placed at 37 ° C, even if it is soaked in oil, it cannot absorb so much oil-and people's gastrointestinal temperature is 37 ° C, not above 100 ° C for frying. Therefore, it is incorrect to say that eating eggplant raw can eliminate oil in the human intestine.

Eggplant Weight Loss Recipe:

However, eggplant is still nutritious. Eating it occasionally can still lose weight and prevent multiple diseases. Xiaobian found several healthy recipes for eggplant for everyone.

Whole eggplant

Ingredients: 300g purple-skinned eggplant, 20g millet pepper, 6g shallot, 6 g ginger, 6g garlic cloves, 50ml soy sauce, 5 g white sugar, 15ml balsamic vinegar, appropriate amount of olive oil

Practice: 1 Prepare all ingredients and remove the eggplant for later use.

2 Cut the eggplant into bergamot shapes.

3 Put it in a boiling pot and steam for about 10 minutes.

4 While steaming the eggplant, cut the green onions, ginger and garlic into the ground, and cut the millet into circles.

5 Mix soy sauce, white sugar, and balsamic vinegar well to make seasoning juice.

6 Put the steamed eggplant on a plate and pour in the seasoning sauce.

7 Add green onions, ginger, minced garlic and millet spicy rings.

8 Use a spoon to put appropriate amount of olive oil on fire and heat it, and evenly pour it on the onions, ginger, garlic, and millet spicy rings.

2. Bean and eggplant

Ingredients: 250g of beans, 250g of eggplant, appropriate amount of oil, 35ml of oyster sauce, 4 cloves of garlic, 4 red peppers, 15ml of soy sauce

Practice: 1 Prepare the ingredients.

2 Wash the eggplant and cut it into long strips (about the thickness of your index finger). Wash the beans, remove the old tendons and cut it into sections about 8 centimeters long. Cut the red peppers into small pieces, and slice the garlic.

3 Pour the oil into the pan, heat the oil until 70% hot, and then fry the eggplant.

4 After frying until soft, remove and control the oil.

Fry 5 beans in frying pan.

6 Fry until the skin is wrinkled, fry the beans thoroughly (raw beans are not edible), and remove them to control the oil.

7 Leave a little base oil in the pan, add garlic slices and red pepper and saute until fragrant.

8 Add the eggplant and beans and stir fry.

9 Pour in soy sauce, oyster sauce, salt, and a little water and stir fry well.

Stir well over 10 high heat, and the soup is thickened.

3. Fragrant fried jacket box

Ingredients: 2 eggplant, 120g meat filling, 1 egg, appropriate amount of oil, appropriate amount of salt, appropriate amount of flour, appropriate amount of starch, appropriate amount of shredded ginger, appropriate amount of pepper, appropriate amount of cooking wine, appropriate amount of oyster sauce, appropriate amount of Thai chili sauce

Practice: 1 Add appropriate amount of shredded ginger, salt, pepper, cooking wine, oyster sauce and other seasonings to the meat filling;

2 Stir vigorously in one direction and marinate for a few minutes;

3 Cut the eggplant into slices, leaving two slices intact;

4 Spread a layer of cornflour between the two slices of eggplant;

5 Stuff the prepared meat paste into it;

6 Mix starch and flour 1:1, add an egg and appropriate amount of salt;

7 Add water to make a thin and moderately thick batter, and add a few drops of oil to it;

8 Heat the electric baking pan and brush the bottom of the baking pan with oil;

9 Put the prepared jacket box into the batter and roll it, allowing the batter to wrap the jacket box;

10 Put the batter wrapped tomato box into the electric baking pan;

11 Fry the tomato box until golden brown on both sides;

12 Take it out and set it on a plate, then pour a layer of Thai chili sauce on the surface of the jacket box.

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