Eggplant itself has certain nutritional value and is one of the low-calorie and low-fat vegetables. It contains 1.3 grams of dietary fiber per 100 grams and is also a high-fiber vegetable. So, during weight loss, how can you make eggplant low in calories, nutritious and delicious? We can pair it with ingredients that are equally low in calories and nutritious.

There are three types of eggplants commonly available on the market: round eggplants, long eggplants and green eggplants. Light purple eggplants with lines are relatively rare. Fried eggplant with tomatoes, 36 kcal per 100g.

Reason for recommendation: Tomatoes are also low-calorie, low-fat vegetables with high vitamin content, low overall calories and comprehensive nutrition.

Ingredients: round purple eggplant, tomatoes, garlic, salt, sugar, sesame oil, a little starch

——Method——

1. Remove the eggplant Peel or not peel, slice or small pieces, rinse with water and drain.

2. Blanch the tomatoes first, remove the skin, and cut into small pieces for later use.

3. Heat the oil in a pan, slice the garlic, stir-fry until fragrant, then add the eggplant and stir-fry quickly over high heat, add a little sugar, wait until the eggplant becomes soft, add a small amount of light soy sauce, and then add the tomatoes Stir-fry.

4. Change to medium heat and stir-fry. After the eggplant is cooked, add an appropriate amount of salt and stir-fry for a few times, add a little gravy, add a little sesame oil, and remove from the pan.

TIPS:

1. When frying eggplants, do not add water, which is equivalent to dry-stirring eggplants. Pay attention to the heat and add a little sugar, so that the fried eggplants taste good.

2. Some tomatoes have a lot of juice, so there is no need to add more water. It depends on the situation. If the pot is dry, you can add a little water and be flexible. Eggplant mixed with sesame sauce, 52 kcal per 100g

Reason for recommendation: This dish is more suitable for summer, refreshing and delicious. Tahini is a high-calorie seasoning sauce. It contains high calcium and is a good calcium supplement. We can reduce the amount to adjust this contradiction, or prepare another sauce (attached).

Ingredients: long purple eggplant, garlic, coriander, 1 tablespoon pure sesame paste, soy sauce, vinegar, sesame oil, salt, honey

1. Wash the eggplant, no need to peel it , cut into small long pieces. After the water in the steamer boils, steam it for 10 minutes.

2. Take a spoonful of pure sesame paste, add an appropriate amount of soy sauce, vinegar, sesame oil, a little salt and honey, an appropriate amount of water, mix well, and make a sesame sauce.

3. After the steamed eggplant is cooled, tear it into small strips with your hands. Pat the garlic and cut it into minced garlic, cut the coriander into small pieces, put them on the eggplant, then pour in the sesame sauce and mix well.

1. Water will come out when steaming eggplants. This is normal. Discard the water when cold, or place it directly on the steamer when steaming.

2. When steaming eggplants, lay them flat to avoid uneven heating. Adjust the steaming time according to the thickness of the eggplant, just pierce it easily with chopsticks.

3. Replace the sauce: light soy sauce, oil, vinegar, salt, honey, white sesame seeds. If you like spicy food, you can add some chili oil or pickled peppers and mix well. Extended answer

Eggplant is a cold vegetable and contains solanine. Do not eat eggplant raw. Friends with poor gastrointestinal issues should eat less. The elderly should eat less oil.