Hearty low-calorie recipes

Vegetable salad with eggplant and zucchini

Light, but at the same time very fulfilling warm salad.

Vegetable salad with eggplant and zucchini
Servings2 Servings
CategoryDifficultyEasy
Ingredients
 426 g Courgette/zucchini
 367 g Eggplant
 264 g Tomato
 179 g Bell pepper
 104 g Red onion
 20 g Garlic
 20 g Walnuts
 20 g Greens (cilantro, basil, dill)
 20 g Soy sauce (try not to be too salty)
 1 tsp. Seasoning tikka massala (Santa Maria)
 ½ tsp. Hot peppers
 15 g Raspberry Vinegar (or similar)
 10 g Extra virgin oil
 5 g Honey
 Salt and other spices to taste
Directions
1

Cut the eggplant and zucchini into pieces and put them in a bowl. Add paprika, tikka masala salt (or any spices of your choice), 10 g of oil (I use spray oil), and mix everything.

2

Place the vegetables in a baking pan on baking paper and bake in an oven heated to 160 degrees for 25 minutes. Set aside to cool.

3

Cut the red onion, pepper, tomato.
Place in a bowl and add crushed garlic and chopped greens.

4

In a separate bowl, mix soy sauce, raspberry vinegar, and honey and add to fresh vegetables.

5

When the fried vegetables have cooled down, add them to the fresh vegetables. Mix everything and serve.

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Nutrition Facts

Finished product weight 1230

Servings 2


1 serving contains
Calories 308
% Daily Value *
Total Fat 12.5g20%
Total Carbohydrate 42.3g15%
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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