Eggplant and its calorie content in diet meals. How many calories are in eggplant caviar Eggplant caviar per 100 grams

11.08.2020

Summer and early autumn are a real feast for lovers of fruits and vegetables, as well as people who want to lose weight. By including a lot of vegetables in your diet, you can be calm about the calories consumed and the threat of constant hunger. One of the most healthy vegetables the summer season is the eggplant. The advantage of this vegetable is its versatility. Skillful housewives can prepare a large number of dietary meals based on eggplant, which perfectly saturate and have an amazing taste. At the same time, in terms of calorie content, eggplants are on a par with such low-calorie vegetables as cucumbers.

Interestingly, the tradition of eating eggplants originated in Asian countries, where the Arabs learned about them. Centuries later, they brought this dark blue vegetable to old Europe, who, however, did not immediately appreciate its taste. The problem was that many Europeans did not know about the methods of cooking eggplant, and, of course, it is impossible to feast on them raw. Due to improper cultivation and incorrect storage method, toxins accumulate in the peel of eggplants, causing poisoning. They are accompanied by hallucinations and mental hyperactivity. Europeans even dubbed eggplants crazy apples. Now culinary specialists have learned how to prepare dietary dishes from eggplant for weight loss, which are not harmful to health.

Useful properties and possible harm of a vegetable

Eggplants are famous not only for their low calorie content, but also for their beneficial properties that help a person lose weight. In particular, they are able to normalize blood cholesterol levels and even prevent the development of atherosclerosis. Scientists note the beneficial effect of eggplants on the work of the cardiovascular system. Thanks to its mild diuretic effect, eggplants naturally remove excess fluid from the human body. Therefore, those who prefer the eggplant diet note a rapid change in weight towards a decrease and the disappearance of puffiness in various parts of the body.

Eggplant contains the following vitamins and minerals:

vitamins of groups A, B, C and P;
natural sugars;
sodium;
iron;
magnesium;
manganese;
zinc;
cobalt;
phosphorus;
calcium.

Along with a mild diuretic effect, eggplant has the ability to effectively cleanse the intestines and biliary tract, which also contributes to weight loss. The pectin contained in these vegetables stimulates the digestive tract, preventing bile from stagnating. If you plan on dieting for a while, be sure to include eggplant in your diet. They will delight you with their low calorie content, while you will receive a large amount of slow carbohydrates. They are noted for one important property - the body spends a lot of energy and time on processing complex carbohydrates. This means that by eating an eggplant-based dish, even with a low calorie content, you will remain full for a long time.

Eggplant also contains a large amount of fiber. It improves intestinal motility and cleans its walls from the remnants of the decay of food and feces. Eggplant juice is no less useful. Taking a small amount before meals can help your stomach absorb less fat.

Along with the great benefits that eggplant brings to human health, in some cases it is recommended to refrain from eating them. In particular, people suffering from duodenal ulcers and stomach ulcers should be careful with dishes based on it. If you are diagnosed with acute gastritis and intestinal upset, it is recommended not to include eggplant in your menu. Due to the high fiber content in them, with these ailments, the patient's condition may deteriorate.

Eggplant can also exacerbate the symptoms of diseases such as cystitis and arthritis. And if you like fried in oil "blues", keep in mind that they have Negative influence on the kidneys, liver and heart. Also, choose fresh vegetables from the market or store carefully.

Eating overripe eggplants is dangerous to health due to the high content of solanine alkaloid in such fruits. Poisoned by this poisonous substance, a person may experience such troubles as shortness of breath, indigestion with diarrhea, nausea and vomiting. In especially serious cases, a poisoned person may even have seizures.

Calorie content of eggplants and dishes based on them

In a hundred grams raw vegetable contains only 24 calories. Such a figure is capable of conquering any person. Of course, during the preparation of various dishes and the addition of other ingredients with spices, the calorie content greatly changes in the direction of growth. But still, this figure rarely exceeds one hundred calories per hundred gram serving, which allows them to be considered dietary.

For example, eggplant baked in the oven has a calorie content of 57.3 calories per 100 grams. For stews blue vegetables the calorie index is slightly less - about 53 calories per hundred grams. But it is best to grill eggplants for dietary purposes, since the energy value in this case is only 29 calories. Home-cooked eggplant caviar has an average of 83.5 calories. And at canned eggplant, which are often used in winter to prepare caviar, it is about 50 calories per hundred grams of product. This figure is slightly higher for pickled blue vegetables. Their calorie content reaches 63 calories. Therefore, if you wish, you can safely pickle blue vegetables.

Lovers oriental dishes can taste Korean style eggplant. But you need to be prepared for the fact that with a 100-gram serving, you will get almost 110 calories. You can also cook hearty dish: Bulgur porridge with eggplant. In this case, the value will be slightly lower - 98 calories. But the calorie content of eggplant with cheese is 95 calories per hundred gram serving. The calorie content of "blue" baked with vegetables will be much lower. This dish will only add 50 calories.

Many people like fried eggplant, which is crispy and mild in flavor. But this dish has a calorie content of 132 calories per hundred grams. And this is without the use of mayonnaise. And if, according to tradition, grease them with mayonnaise with garlic, then the energy value will increase to 140 calories.

But there is an easy way to make fried eggplant less high in calories. The whole problem is that during frying, they draw in a huge amount of vegetable oil, which overestimates their calorie content. To avoid this, culinary experts recommend soaking vegetables cut into slices for several hours in clean water before frying. Due to this, during frying, they are saturated with much less oil.

Total calories cooked in a tricky way (with soaking) fried eggplant will not exceed 90 calories per hundred grams.

Light Diet Vegetable Meals

Before you cook any blue vegetable dish, you need to prepare it properly to remove the bitterness from the skin. To this end, simply salt the sliced eggplants and leave them for half an hour at room temperature... During this time, they will release juice, with which all the bitterness will come out. After half an hour, drain the juice and rinse the vegetables thoroughly.

Breeders have developed a white variety of eggplant, the skin of which is very low in solanine. Initially, this variety is famous for its softer and delicate taste... They do not need to be pre-soaked in water.

On the basis of any kind of eggplant, you can prepare an appetizing dietary snack. You will need the following set of products:

eggplant - 2.5 kg;
tomatoes - 1.2 kg;
onions - 1 kg;
zucchini - 1.2 kg;
bell pepper- 1 kg;
olive oil - 100 ml;
basil - a bunch;
garlic to taste;
salt to taste.

Chop the vegetables into small cubes and place in a saucepan. Fill them with water so that it only covers the vegetables. Cook until tender. Then use a slotted spoon to remove them from the water into another container. You can also use a colander for this purpose, which will speed up the process.

Add oil, salt, chopped basil and finely chopped garlic to the vegetable mass. Stir well and transfer to screw-top jars. Close them tightly and cover them with a blanket to cool slowly underneath. When the dish has cooled completely, it can be served. It can be eaten as a separate dish or as a snack spread on black bread.

Advice from nutritionist Irina Shilina
Pay attention to the latest weight loss techniques. Suitable for those for whom sports activities are contraindicated.

You can make a vegetable stew based on eggplant

According to the recipe, cut all vegetables into medium-sized cubes. Put them in a deep speed, fry the layer, add a little water, salt, cover and simmer until tender. If desired, you can use a multicooker instead of a frying pan.

While the vegetables are stewing, prepare a tomato dressing for them.

To do this, use a blender to mix flour with butter and tomato paste... Salt to taste and add finely chopped fresh herbs if desired. Place the dressing in the vegetables in a skillet and toss. The stew is ready.

You can also cook eggplants with walnuts... To do this, you will need:

eggplant - 3 pcs.;
tomatoes - 3 pcs.;
garlic - 1 prong;
walnuts - 50 g;
vegetable oil- 25 ml;
salt and pepper to taste.

First of all, the "blue" ones must be peeled and cut into small cubes and salted. Grease a baking dish thoroughly with vegetable oil and put the chopped vegetables in it. Peel the tomatoes and cut into cubes. Use a blender to chop the tomatoes, nuts and garlic. Season with salt and pepper to taste and stir. Pour over the sauce and bake in an oven preheated to 180 degrees for 20 minutes.

Classic dishes with eggplant

"Blue" can be baked with vegetables in the oven. To make this recipe you will need the following ingredients:

eggplant - 2 pcs.;
tomatoes - 2 pcs.;
garlic to taste;
onion - 1 pc. (large);
vegetable oil - 25 ml;
salt and pepper to taste.

Cut the eggplants with tomatoes into circles of medium thickness. Chop the onion into half rings, and finely chop the garlic or pass through a press. Grease a baking dish with vegetable oil and put the eggplant layer on it. By the way, if you do not have a special baking dish on hand, you can use foil for this purpose.

Salt the eggplant layer and sprinkle with pepper. On top of it is a layer of chopped tomatoes. Also add salt, sprinkle with vegetable oil, sprinkle with garlic. Lay the onion layer on top. An eggplant layer goes on it, which must be sprinkled with vegetable oil, salt and pepper. Cover the dish with a lid or carefully cover with foil. Preheat the oven to two hundred degrees and cook the dish in it for forty minutes.

To prepare vegetable stew, you will need:

eggplant - 2 pcs.;
tomatoes - 2 pcs.;
onions - 2 pcs.;
bell pepper - 3 pcs.;
low-fat sour cream - 100 ml;
salt to taste.

"Blue" peel, cut into rings, cover with water and let it brew for ten minutes. After that, squeeze them out to remove excess water. Peel and chop the rest of the vegetables in random order. Put all the ingredients in alternating layers in a saucepan and simmer over low heat for seven to ten minutes. Then fill them with sour cream, season and bring to full readiness for 1-2 minutes.

To prepare savory eggplant with cheese, you will need the following ingredients:

eggplant - 1 kg;
hard cheese- 300 g;
egg - 1 pc.;
cottage cheese - 200 g;
garlic to taste;
dill and parsley to taste;
salt and pepper to taste.

Cut the eggplants across into large pieces and boil for 15 minutes in salted water. Then discard them in a colander and cool. Grate the cheese on a coarse grater. In a bowl, mix it with cottage cheese, egg and finely chopped garlic. Send finely chopped herbs and salt and pepper there. Remove a small amount of pulp from the boiled eggplant pieces by spooning it out. Put the cheese mass into these containers.

Preheat the oven to 180 degrees and bake the dish in it for 30 minutes.

Traditional eggplant caviar

This is one of the most famous summer dishes. In winter, it is prepared from pickled or canned vegetables, but in the summer - it is recommended to make a fresh version with a low calorie content. To prepare the classic recipe for this dish, you will need the following ingredients:

large eggplants - 2 pcs.;
tomatoes - 4 pcs.;
onion - 1 pc.;
lemon - 1 pc.;
salt and pepper to taste.

Pierce thoroughly washed eggplants in several places and remove their tails. If you picked up a very large vegetables, then it is permissible to cut them, and not just pierce them. Preheat oven to 160 degrees and bake them in it until tender. You can also boil them rather than bake them, but many cooks testify that baked "blues" are tastier and more juicy. Remove the cooked vegetables from the oven and let cool completely.

After that, remove the skin, which will easily peel off while the eggplant is warm. Remove seeds if there are a lot of them. Cut the eggplant pulp into small cubes. Do the same with onions. By the way, ideally for this recipe it is good to use red Yalta onions. Cut the tomatoes into small cubes. Put onions and eggplants in a wide salad bowl, and tomatoes on top. Drizzle with lemon juice to taste and add spices. Mix thoroughly - and the eggplant caviar is ready.

Eggplants are a real boon for those people who wish to observe dietary diet low-calorie food, but they do not like to be limited to monotonous dishes. Eggplant recipes open up wide opportunities for real gourmets, because on their basis it is possible to create real culinary masterpieces in the kitchen.

Nutritional value and chemical composition fresh eggplant caviar

To prepare eggplant caviar, vegetables are boiled in water or baked in the oven, while tomatoes, bell peppers and onions remain raw, crushed and all components are seasoned with vegetable oil and spices. Classic recipe eggplant caviar includes, in addition to the eggplant themselves, tomatoes, carrots, bell peppers and onions. At heat treatment vegetables retain a significant part of the nutrients. The composition of vitamins includes vitamins B1, B9, A, C, E, and the chemical composition is rich in copper, potassium, calcium, zinc, phosphorus, cobalt, etc.

100 g of eggplant caviar contains:

Proteins - 0.6.
Fats - 7.
Carbohydrates - 6.
Kcal - 90.

Useful properties of eggplant caviar and contraindications to its use

Benefit:

Eating eggplant improves blood composition.
Potassium contained in eggplants normalizes water metabolism, which is especially necessary for hypertensive patients and heart patients.
Dietary fibers, which are found in large quantities in eggplants, have a beneficial effect on the work of the gastrointestinal tract, remove toxins, toxins from the body and contribute to the normal functioning of the intestines.
The iron contained in eggplants has a beneficial effect on the processes of hematopoiesis.
Eggplant juice is used for cuts and for wound healing.

Harm:

It is not advisable to use eggplants for inflammation of the duodenum and gastric disorders.
Overripe fruits contain a lot of solanine, which can be poisoned, so it is better not to use them for food. Symptoms of poisoning with this vegetable are nausea, diarrhea, vomiting, intestinal colic and shortness of breath.

How to choose quality eggplants and cooking caviar at home

When buying eggplants, you should choose fruits that are dark blue and young, since their peel is thinner, there is almost no bitterness, few seeds and solanine.

The peoples of the whole world are very fond of eggplants, preparing amazing delicious dishes... For example, in Greece, eggplant is the main ingredient in the "Musaka" casserole, Armenians prepare salads from eggplant and the national vegetable stew "Aylazan", which is considered a universal dish. In Georgia, eggplants are prepared with walnuts and garlic, and in Turkey they are stuffed with all kinds of fillings for every taste. Eggplant caviar truly the National dish Soviet cuisine. Here traditional recipe .

Ingredients:

800 g eggplant;
500 g of tomatoes;
1 piece of onion;
2 cloves of garlic;
½ tablespoon of wine vinegar;
2 pieces of sweet pepper;
Salt to taste.

Preparation:

Cut the eggplants and peppers in half and bake in the oven for about 20 minutes.
When the vegetables have cooled, they should be peeled and cut into small pieces.
Scald the tomatoes with boiling water, peel and chop.
Grate the onion and squeeze the juice, finely chop the garlic and mix with olive oil to a thick gruel.
Mix all the vegetables, season with garlic, wine vinegar, salt and serve with black bread.

Eggplant caviar recipe without tomatoes.

Ingredients:

3 medium sized eggplants;
2 sweet peppers;
2 pieces of onions;
2 carrots;
Ground black pepper, 1 clove of garlic;
1 tablespoon vinegar, sugar and salt to taste.

Preparation:

Bake the eggplants in the oven, cutting in half for 30 minutes.
After cooking, peel them.
Peel and finely grate the carrots, finely chop the onion and pepper. Put everything together with the eggplants in a frying pan drizzled with vegetable oil, and fry for 5 minutes, adding sugar, salt and ground pepper. At the end of frying, add vinegar and taste.
You can grind the entire contents in a blender, or you can leave it in pieces, it all depends on your taste preferences. The finished dish is served with hot toast.

Eggplant is a very common dish on our tables. Who would have thought that this vegetable, which at one time came from Asian countries, would be so fond of the inhabitants of Russia.

General information about eggplant

The journey of eggplant to our country was long: first, it was taken to Africa and the Mediterranean countries from India, and then the inhabitants of Russia were able to taste this vegetable.

Our eggplant did not take root right away, initially, in the 17th-18th centuries, it was a highlight on the tables of the aristocracy, and only a couple of hundred years later it began to be widely cultivated in the southern regions. It is currently impossible to imagine a diet without eggplant. Calorie content allows them to be consumed by people who care about the figure.

What are the benefits of eggplant

Eggplant is very useful product... It is recommended for people with diseases of the heart and blood vessels. After all, eggplant contains useful substances, primarily potassium, which has a positive effect on the work of the heart and the normalization of the water-salt balance (with edema).

Eating eggplant can help reduce bad cholesterol... This fact makes the vegetable one of the main ones in the diet of people suffering from atherosclerosis. In addition, the substances contained in eggplant have a beneficial effect on the production of blood cells, which allows you to increase the hemoglobin content.

Eggplant is good for people with digestive problems. It has very soft fibers that cleanse the intestines without disturbing the integrity of the mucous membrane.

Important, that beneficial features the vegetable also retains after heat treatment. You need to use young eggplants or fruits of medium ripeness. Overripe are saturated with solanine (it is he who gives these vegetables their bitterness).

Calorie content of eggplant

Let's take a look at what nutritionists say about this vegetable. Eggplants, the calorie content of which is 24 kcal per 100 grams, have the so-called negative calorie content. This is a phenomenon when the body needs more calories to process a product than it has in itself.

The fiber found in eggplant allows the body to give the body a fairly long-lasting feeling of fullness. Moreover, a person does not feel "hard" in the stomach, as happens when eating meat. On the contrary, when a person eats an eggplant, he is not overcome by the feeling of overeating: food is digested for a long time, but quite easily.

Let's clarify that the conversation is about raw eggplant, the calorie content per 100 grams was indicated for them. Unfortunately, they cannot be used like that. However, you should consider the energy value when combining eggplant with other foods during the cooking process. Cooked vegetables have a slightly higher calorie content. But this does not in the least reduce their beneficial effects on the body. Fortunately, there is a huge number of eggplant dishes. Their calorie content is different. Let's consider this parameter from the smallest to the largest.

Stewed eggplant: recipes and calories

The smallest calorie content of stewed eggplants. In 100 grams of a dish (without any other vegetables), only 41.3 kcal. You can cook eggplants in this way in different ways. If you intend to consume as few calories as possible, then it is best to cook without using oil or with minimal use of it. Also, the use of dishes with a non-stick coating will help to reduce the calorie content of stewed eggplants; for the same purpose, you can use a multicooker.

The recipe is simple: cut the eggplants as you like (slices or small pieces). Next, you need to put them in a frying pan greased with vegetable oil (if you are using dishes with a non-stick coating, you can skip this step). Add half a glass of water, salt, add your favorite spices and simmer until tender - about 30-40 minutes. Eggplant prepared in this way will have a calorie content of about 45 kcal.

You can diversify the stewed eggplants by adding onions, carrots, bell peppers and tomatoes to them, salt and add a little water so that the vegetables do not burn. Cut the greens 15 minutes before the end of cooking. The calorie content of such a dish will be about 170 kcal.

Eggplant caviar: recipes and calories

The next cooking method after stewing, which is suitable for people who care about their figure, is eggplant caviar. Its calorie content varies from 46 to 148 kcal. It all depends on the preparation method and the ingredients used. So, eggplant caviar prepared for direct use in a multicooker or non-stick pan will have the lowest calorie content.

The recipe for such caviar is as follows: fry the onion, add carrots to it, then eggplant, Green pepper and chopped tomatoes (use a blender or grate them after removing the skin). You also need to add salt, a teaspoon of sugar and herbs to taste. Simmer all together for 40 minutes over low heat.

You can prepare such healthy eggplant caviar for the winter. The calorie content of such a dish reaches 150 kcal. The thing is that the use of a large amount of vegetable oil, as well as vinegar, is necessary for conservation. The rest of the ingredients and the principle of preparation remain the same.

Baked eggplant: recipes and calories

The next cooking method is baked eggplants. Their calorie content is from 66 kcal per 100 grams. As in the previous methods, further energy values will vary depending on the additional products used.

A classic recipe for baked eggplants in the oven: cut vegetables lengthwise (you should get plates), grease them with vegetable oil (it is better to give preference to olive oil), grate with grated garlic, cut crosswise, put on a baking sheet and put in the oven. Get it in 15-20 minutes ready meal and sprinkle with chopped herbs.

You can add the filling when you bake the eggplant in the oven. The calorie content will then be slightly higher. Tomatoes, grated cheese, mushrooms, chopped meat- the fantasy is limitless here.

As an example, we will give a recipe for eggplant "boats", the calorie content of which is only 83 kcal. So, we cut the washed eggplants lengthwise into two parts, cut out the core, leaving about 1 centimeter from the edges. We put the blanks, "boats" in the oven for 20 minutes. Grind tomatoes (without peel), mushrooms ( better champignons), garlic and herbs. Fry, adding the eggplant pulp. After 20 minutes of stewing, mix with minced meat (it is better to give preference to low-fat meat). We start the eggplant halves ready for this moment, pour cream (10%), sprinkle with cheese and set to bake for 30 minutes.

Fried eggplant: recipes and calories

The most "heavy" dish in terms of energy value is fried eggplants. Their calorie content is from 80 kcal. You can cook eggplants in this way in various variations, we will analyze the most popular ones.

If you just want to fry the eggplants, cut them into slices, salt and fry in vegetable oil.

You can diversify the preparation using batter: egg, flour and milk.

If you supplement fried eggplant with tomato, garlic and mayonnaise, the calorie content will be about 140 kcal. This dish is also called "Mother-in-law's language". The recipe is as follows: cut the eggplants into slices about 0.5 centimeters thick, salt and fry in vegetable oil. In a separate bowl, mix mayonnaise with garlic, salt. Grease fried eggplants with this sauce, put tomato slices on top, decorate with herbs.

A variation of this recipe is the Peacock Tail dish. In this case, before frying, the eggplants must be cut not across, in circles, but lengthwise, in plates. Further - the same manipulations. When serving, the dish is laid out in the shape of a peacock's tail. If you wish, having collected the "tail", you can sprinkle it with grated cheese and bake for 15 minutes in the oven - this will give the dish an elegant look.

Have professional chefs There are a few secrets to eggplant cooking. They will help make dishes not only tasty, but also reduce their calorie content.

Choose the right eggplant. Remember that only medium-ripe eggplants are suitable for food. This can be determined by the stalk. It should have a rich green color, in no case use a vegetable with a dry stalk. The color of a good, high-quality eggplant is rich and uniform. The vegetable should be fleshy and heavy enough.
After chopping the eggplant, drizzle it over lemon juice... This will prevent them from darkening.
Use enamel or glassware when serving. This prevents excess fat from accumulating in the dish.
You can lower the calorie content of an eggplant dish. To do this, they are well dried and dipped in egg white.
Salt will help remove bitterness - soak the eggplants in it for 20 minutes before cooking, then rinse well. It also prevents the vegetables from absorbing large amounts of oil when frying.
Remember, eggplant is contraindicated for people with peptic ulcers, gastritis and problems with the pancreas.

The calorie content per 100 grams of fresh eggplant is 24 kcal. 100 g of a vegetable contains:

1.23 g protein;
0.11 g fat;
4.49 g carbohydrates.

The vitamin and mineral composition of the product is represented by iron, phosphorus, sodium, magnesium, potassium, calcium, vitamins B2, C, PP, beta carotene.

Calorie content baked eggplant per 100 grams is 43.1 kcal. A 100-gram serving of the dish contains:

1.38 g protein;
2.2 g fat;
4.4 g of carbohydrates.

Oven-baked eggplant is a great low-calorie dietary meal. With this method of preparation, the vegetable retains almost all vitamins and minerals.

In this case, you can use ground pepper and spices as a seasoning. Such additives improve the taste of eggplant, activate the fat-burning properties of the vegetable.

Calorie content of fried eggplants per 100 grams

The calorie content of fried eggplants per 100 grams is 131 kcal. 100 g of a dish contains 1 g of protein, 7.9 g of fat, 10.1 g of carbohydrates.

If you want to reduce the amount of calories in a vegetable when you fry it, use one very simple method. To do this, before frying, the eggplants are cut into halves and soaked in water for several hours. The calorie content of fried soaked eggplants will not exceed 90 kcal.

Calorie content of eggplant with cheese per 100 grams

The calorie content of eggplant with cheese per 100 grams is 94 kcal. 100 g of the dish contains:

7.18 g protein;
5.45 g fat;
3.6 g of carbohydrates.

Recipe:

1 kg of eggplants is cut lengthwise, boiled in lightly salted water for 15 minutes, cooled in a colander;
mix 0.2 kg in a bowl grated cheese, 0.25 kg of low-fat cottage cheese, 1 egg, a few cloves of garlic, parsley, dill, ground black pepper and salt (the last 4 ingredients are added to taste);
take out a small amount of pulp from the boiled eggplant halves with a spoon, spread the cheese mixture into the resulting cavities;
stuffed eggplants are baked in an oven preheated to 180 ° C for half an hour;
for a richer taste, ready-made eggplants with cheese are poured with sour cream on top.

Calorie content of stewed eggplant with tomatoes per 100 grams

Calorie content stewed eggplant per 100 grams 40 kcal. A 100-gram serving of the dish contains 1.18 g of protein, 1.87 g of fat, 5 g of carbohydrates.

Cooking steps:

1.2 kg of eggplants are cut into halves and dried in the oven for 40 minutes;
2 onions are finely chopped into a bowl, 2 medium-sized carrots are rubbed into thin strips. Vegetables are alternately fried in a pan;
dried eggplants are cut into small pieces, mixed with fried vegetables. The resulting mixture is stewed at closed lid within 10 - 15 minutes;
stewed vegetables are mixed with coarsely chopped 0.5 kg of tomatoes, 3 cloves of garlic, dill and parsley (add to taste);
the dish is stewed for 10 - 12 minutes.

Calorie content of eggplant caviar per 100 grams

Calorie content of eggplant caviar per 100 grams is 90 kcal. 100 g of product contains 0.59 g of protein, 7.1 g of fat, 6 g of carbohydrates.

For the preparation of caviar, tomatoes, eggplants are used, onion, carrots, bell peppers. The dish is saturated with cobalt, calcium, zinc, potassium, phosphorus, copper, vitamins A, C, E, group B.

Calorie eggplant in Korean per 100 grams

The calorie content of Korean eggplant per 100 grams is 109 kcal. 100 g of product:

0 g protein;
8.9 g fat;
6.52 g carbohydrates.

To prepare eggplants in Korean, you need eggplants, bell peppers, vegetable oil, garlic, spices, and carrots. The product is saturated with magnesium, copper, iron, potassium, contains many B vitamins.

Calorie content of canned eggplants per 100 grams

The calorie content of canned eggplants per 100 grams is 48.7 kcal. 100 g of product contains 0.92 g of protein, 0.69 g of fat, 7.31 g of carbohydrates.

Canned eggplants are contraindicated in exacerbations of gastrointestinal diseases. In the same time this product saturated with useful pectins, has pronounced detoxifying properties.

With the regular use of canned eggplants, the risk of developing bone tissue diseases is reduced, and atherosclerosis is prevented.

Calorie content of pickled eggplants per 100 grams

The calorie content of pickled eggplants per 100 grams is 63 kcal. 100 g of product contains 0.62 g of protein, 5.5 g of fat, 2.2 g of carbohydrates.

Pickled eggplant recipe:

pour 2 kg of fresh eggplant diced into boiling 2.5 liters of water with 10 tablespoons of 9 percent vinegar and 1.5 tablespoons of salt;
boil eggplants for 5 minutes, put in a colander and allow to cool for 50-60 minutes;
chopped dill and 6 cloves of garlic, 1.5 tablespoons sunflower oil mixed with boiled vegetables;
eggplants are laid out in jars, covered with lids and placed in the refrigerator;
the dish is stored in the refrigerator for no more than 14 days.

The benefits of eggplant

The following benefits of eggplant have been proven:

boiled, baked and pickled eggplants have a low calorie content, therefore they are included in the diet during a diet and when losing weight;
the product is saturated with potassium, which is good for the heart, blood vessels, nervous system;
eggplants have a pronounced diuretic effect, help prevent swelling;
regular consumption of eggplant - prevention of cancer;

the eggplant is full coarse fibers, therefore, stimulate the work of the digestive tract;
the vegetable helps to reduce the concentration of cholesterol in the blood;
eggplants contain nicotinic acid, therefore they are shown to those wishing to quit smoking.

Eggplant harm

Eggplants have a number of contraindications, including the use of the product should be discarded when:

exacerbations of gastrointestinal diseases. The vegetable is saturated with fiber, which is rather difficult for the diseased intestines and stomach to process;
diseases of the pancreas;
arthrosis;
kidney disease;
with exacerbations of gout.