Eggplants are a very common dish on our tables. Who would have thought that this vegetable, which once came from Asian countries, would be so loved by the residents of Russia.

General information about eggplants

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

In our country, eggplant did not immediately take root; 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. Nowadays it is impossible to imagine a diet without eggplants. The calorie content allows them to be consumed by people who care about their figure.

What are the benefits of eggplant

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

Eating eggplant helps 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 eggplants have a beneficial effect on the production of blood cells, which increases the hemoglobin content.

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

It is important that the vegetable retains its beneficial properties even after heat treatment. You need to use young eggplants or fruits of medium ripeness. Overripe ones are saturated with solanine (it is what gives these vegetables their bitterness).

Calorie content of eggplants

Let's look at what nutritionists say about this vegetable. Eggplants, whose calorie content 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 contains.

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

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

Stewed eggplants: recipes and calories

Stewed eggplants have the lowest calorie content. 100 grams of the dish (without any other vegetables) contains only 41.3 kcal. You can prepare eggplants this way in different ways. If you intend to consume as few calories as possible, it is better to cook without or with minimal use of oil. Using non-stick cookware will also help reduce the calorie content of stewed eggplants; you can use a multicooker for the same purpose.

The recipe is simple: cut the eggplants as you wish (into slices or small pieces). Next, you need to place them in a frying pan greased with vegetable oil (if you are using non-stick cookware, you can skip this step). Add half a glass of water, salt, add your favorite spices and simmer over low heat until tender - about 30-40 minutes. Eggplants 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, salt and add a little water so that the vegetables do not burn. Chop 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

After stewing, the next cooking method that 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 method of preparation and the ingredients used. Thus, eggplant caviar prepared for direct consumption in a slow cooker or non-stick frying pan will have the lowest calorie content.

The recipe for such caviar is as follows: fry the onion, add carrots to it, then eggplants, green peppers 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 everything 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 using a large amount of vegetable oil, as well as vinegar, is necessary for preservation. The remaining ingredients and cooking principle remain the same.

Baked eggplants: recipes and calories

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

A classic recipe for oven-baked eggplants: cut the vegetables lengthwise (you should get plates), grease them with vegetable oil (preferably olive oil), grate them with grated garlic, cut them crosswise, place them on a baking sheet and put them in the oven. After 15-20 minutes, take out the finished dish and sprinkle with chopped herbs.

You can add the filling when you bake the eggplants in the oven. The calorie content will then be slightly higher. The filling can be tomatoes, grated cheese, mushrooms, minced meat - the imagination is limitless here.

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

Fried eggplants: recipes and calories

The heaviest dish in terms of energy value is fried eggplant. Their calorie content is from 80 kcal. You can prepare eggplants in this way in various variations; let’s look at the most popular ones.

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

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

If you add fried eggplants with tomato, garlic and mayonnaise, the calorie content will be about 140 kcal. This dish is also called “Mother-in-law’s tongue.” The recipe is as follows: cut the eggplants into slices, about 0.5 centimeters thick, add salt and fry in vegetable oil. In a separate bowl, mix mayonnaise with garlic and salt. Brush fried eggplants with this sauce, place tomato slices on top, and garnish 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 along, in plates. Next - the same manipulations. When serving, the dish is laid out in the shape of a peacock's tail. If desired, after collecting the “tail”, you can sprinkle it with grated cheese and bake it for 15 minutes in the oven - this will give the dish an elegant look.

Professional chefs have several secrets in preparing eggplants. They will help make dishes not only tasty, but also reduce their calorie content.

1. Choose the right eggplants. Remember that only medium-ripe eggplants are edible. This can be determined by the stalk. It should have a rich green color; under no circumstances use a vegetable with a dry stalk. The color of a good, high-quality eggplant is rich and uniform. The vegetable should be meaty and quite heavy.
2. After cutting the eggplants, sprinkle them with lemon juice. This will prevent them from darkening.
3. Use enamel or glass dishes when serving. This way, excess fat will not accumulate in the dish.
4. You can reduce the calorie content of an eggplant dish. To do this, they are thoroughly dried and dipped in egg white.
5. Salt will help remove bitterness - soak the eggplants in it for 20 minutes before cooking, then rinse well. In addition, this method will prevent vegetables from absorbing large amounts of oil when frying.
6. Remember, eggplants are contraindicated for people with peptic ulcers, gastritis and problems with the pancreas.

Eggplant, the first mention of which dates back to the beginning of the first millennium, began to be cultivated in Europe only in the Middle Ages, and even then they were attracted not by the taste of this unique vegetable, but by its decorative properties. Thanks to the offensive nickname of eggplants, which the ancient Greeks and Romans called “mad apples,” they slowly spread throughout Europe, and the Indians were the first to appreciate their taste, and Europeans began to use eggplants for food only after the development of South America. These amazingly tasty fruits appeared in Russia at the turn of the 18th century, and were brought from Central Asia and the Caucasus. Eggplants are well cultivated and today it is one of the most popular vegetables, and among the most popular dishes is “overseas” eggplant caviar, which can be prepared at home; it has a unique taste and caviar prepared industrially. In the fight against extra pounds, many Russians try to eat healthy, they are interested in the calorie content of foods, and the question of how many calories are in eggplant caviar sounds quite often.

How many calories are in eggplant caviar?

Today there are a large number of ways to prepare eggplant caviar, and each housewife has her own special secret, while the answer to the question regarding how many calories are in homemade eggplant caviar most often depends on the method of preparation. 100 grams of product contain on average 85-100 calories, which means that the dish can be included in your diet, even if you are on a diet. Eggplant caviar contains a standard set of products, including carrots, onions, tomatoes, sweet bell peppers and vegetable oil, in which all ingredients are fried. Then the caviar undergoes additional heat treatment, but do not forget that when exposed to temperature, the beneficial properties of the product often decrease, and eggplant, as research has shown, has a beneficial effect on the body.

In raw caviar, vitamins A, C, E and some B vitamins are fully preserved, and even in caviar that has undergone heat treatment, such valuable chemical elements as potassium, which has a beneficial effect on the functioning of the heart, phosphorus, zinc and calcium, which guarantee strength, are preserved. bones and teeth. Eggplant is able to normalize water metabolism in the body, which is extremely important for people suffering from hypertension; eggplant caviar contains a large amount of fiber, which helps normalize the functioning of the gastrointestinal tract; it also removes toxins and waste from the human body.


By consuming eggplants, we get a sufficient amount of energy, while the saturation from vegetables can be compared to meat, while the calorie content of eggplant is much lower. The vegetable itself has a low calorie content - approximately 45 kcal per 100 grams, and as for the question of how many calories are in fried eggplant caviar, here the figure changes significantly and 100 grams of fried caviar prepared in the usual way contains about 100 calories. The “weight” of a dish can be reduced by frying, for example, eggplants and other vegetables on the grill; you can also reduce the calorie content by reducing the amount of vegetable oil. Salt also reduces the calorie content of eggplant, so before frying it should be kept in a salt solution for some time.

Knowing how many calories are in eggplant caviar, nutritionists recommend using it even as a dietary dish; try to eat only caviar prepared without first frying the vegetables. To prepare the dish, take stewed or baked vegetables, and if in doubt, do not forget to consult your doctor.

Eggplant caviar rich in vitamins and minerals such as: vitamin E - 12.7%, potassium - 12.8%, cobalt - 15%, manganese - 11.3%, copper - 13.6%, molybdenum - 13.4%

Benefits of eggplant caviar

• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.

You can see a complete guide to the most useful products in the appendix.

Summer and early autumn are a real feast for lovers of vegetables and fruits, as well as people who want to lose weight. By including plenty of vegetables in your diet, you can be calm about the calories you consume and the threat of constant hunger. One of the healthiest summer vegetables is eggplant. The advantage of this vegetable is its versatility. Using eggplant, skillful housewives can prepare a large number of dietary dishes that are perfectly filling and have an amazing taste. At the same time, in terms of calorie content, eggplants are on a par with low-calorie vegetables such 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, which, however, did not immediately appreciate its taste. The problem was that many Europeans did not know about the methods of preparing eggplant, and, of course, they cannot be enjoyed raw. Due to improper cultivation and incorrect storage methods, toxins accumulate in the peel of eggplants, causing poisoning. They are accompanied by hallucinations and mental hyperactivity. Europeans even dubbed eggplants crazy apples. Now chefs have learned to prepare dietary dishes from eggplants for weight loss that do not cause harm to health.

Beneficial properties and possible harm of vegetables

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 cholesterol levels in the blood and even prevent the development of atherosclerosis. Scientists note the beneficial effect eggplants have on the functioning 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 decrease in weight and the disappearance of swelling in various parts of the body.

Eggplants contain the following vitamins and beneficial microelements:

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

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

Eggplants also contain a large amount of fiber. It improves intestinal motility and cleanses its walls from the remains of decayed foods and feces. Eggplant juice is no less useful. Taking a small amount before meals will help your stomach absorb less fat.

Along with the great benefits that eggplants bring 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 have been diagnosed with gastritis in the acute phase and intestinal disorder, it is recommended not to include eggplants in your menu. Due to their high fiber content, these ailments may cause the patient’s condition to worsen.

Eggplants can also aggravate the symptoms of diseases such as cystitis and arthritis. And if you like blues fried in oil, keep in mind that they have a negative effect on the kidneys, liver and heart. In addition, carefully select fresh vegetables at the market or store.

Eating overripe eggplants is dangerous to health due to the high content of solanine alkaloid in such fruits. Having been poisoned by this toxic substance, a person may experience such troubles as shortness of breath, upset stomach with diarrhea, nausea and vomiting. In particularly serious cases, a poisoned person may even experience convulsions.

Calorie content of eggplants and dishes based on them

One hundred grams of raw vegetable contains only 24 calories. This figure can captivate any person. Of course, during the preparation of various dishes and the addition of other ingredients with spices, the calorie content changes greatly towards growth. But still, this figure rarely exceeds one hundred calories per one 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 stewed blue vegetables, the caloric content is slightly lower - 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. The calorie content of eggplant caviar prepared at home is on average 83.5 calories. And for canned eggplants, which are often used to make caviar in winter, 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.

Fans of oriental dishes can try Korean 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 prepare a hearty dish: bulgur porridge with eggplants. In this case, the value will be slightly lower - 98 calories. But the calorie content of eggplant with cheese is 95 calories per 100-gram serving. The calorie content of “blue” baked with vegetables will be much lower. This dish is only 50 calories.

Many people love fried eggplants with a crispy crust and mild taste. But this dish's calorie content reaches 132 calories per hundred grams. And this is without using mayonnaise. And if, according to tradition, you grease them with mayonnaise and garlic, then the energy value will increase to 140 calories.

But there is an easy way to make fried eggplants less caloric. The problem is that during frying they absorb a huge amount of vegetable oil, which increases their calorie content. To avoid this, chefs recommend soaking sliced ​​vegetables in clean water for several hours before frying. Thanks to this, they will be saturated with much less oil during frying.

The total calorie content of fried eggplants prepared in a cunning way (with soaking) will not exceed 90 calories per hundred grams.

Light dietary vegetable dishes

Before preparing any dish from “blue” vegetables, you need to prepare them properly to remove the bitterness from the skin. For this purpose, 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 peel of which has a very low solanine content. Initially, this variety is famous for its softer and more delicate taste. There is no need to pre-soak them in water.

You can prepare an appetizing dietary snack based on any variety of eggplant. You will need the following set of products:

• eggplants - 2.5 kg;
• tomatoes - 1.2 kg;
• onion - 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 just covers the vegetables. Cook until they become soft. 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 mixture. Mix thoroughly and transfer to jars with screw-on lids. Close them tightly and cover them with a blanket so that they cool slowly under it. 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 method. Suitable for those for whom sports activities are contraindicated.

You can make a vegetable stew based on eggplants.

According to the recipe, cut all vegetables into medium-sized cubes. Place them in a deep frying pan, fry them, add a little water, add some salt, cover with a lid and simmer until done. If desired, you can use a slow cooker instead of a frying pan.

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

To do this, use a blender to mix flour with butter and tomato paste. Add salt to taste and add finely chopped fresh herbs if desired. Pour the dressing into the vegetables in the pan and stir. The stew is ready.

You can also cook eggplants with walnuts. For this you will need:

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

First of all, the “blue” ones need to be peeled, cut into small cubes and salted. Thoroughly grease the baking dish with vegetable oil and place the chopped vegetables in it. Peel the tomatoes and cut into cubes. Using a blender, chop the tomatoes, nuts and garlic. Add salt and pepper to taste and stir. Pour in the sauce and bake in the oven preheated to 180 degrees for 20 minutes.

Classic dishes with eggplants

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

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

Cut the eggplants and tomatoes into medium-thick slices. The onion needs to be cut into half rings, and the garlic should be finely chopped or passed through a press. Grease a baking dish with vegetable oil and place the eggplant layer on it. By the way, if you don’t have a special baking dish on hand, you can use foil for this purpose.

Add salt and pepper to the eggplant layer. On top of it is a layer of chopped tomatoes. Also add salt, sprinkle with vegetable oil, and sprinkle with garlic. Place a layer of onion on top. There is an eggplant layer on it, which needs to be sprinkled with vegetable oil, salt and pepper. Cover the pan with a lid or cover thoroughly with foil. Preheat the oven to two hundred degrees and cook the dish in it for forty minutes.

To prepare stewed vegetables, you will need:

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

Peel the “blue” ones, cut into rings, cover with water and let sit for ten minutes. After this, squeeze them out to remove excess water. Peel and chop the remaining vegetables in any order. Place all ingredients in alternating layers in a saucepan and simmer over low heat for seven to ten minutes. Then pour sour cream over them, season and cook until fully cooked for 1-2 minutes.

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

• eggplants - 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 crosswise into large pieces and boil for 15 minutes in salted water. Then drain them in a colander and cool. Grate the cheese on a coarse grater. In a container, mix it with cottage cheese, egg and finely chopped garlic. Add finely chopped herbs and salt and pepper there. Remove a small amount of pulp from boiled eggplant pieces by scooping them out with a spoon. Place the cheese mixture 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 summer, it is recommended to make a fresh version with 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 have selected very large vegetables, then it is permissible to cut them, and not just pierce them. Preheat the oven to 160 degrees and bake them until they are soft. You can also boil them rather than bake them, but many chefs testify that baked “blues” are more tasty and juicy. Remove the cooked vegetables from the oven and let them cool completely.

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

Eggplants are a real find for those people who want to follow a low-calorie diet, but do not like to be limited to monotonous dishes. Eggplant recipes open up great opportunities for real gourmets, because on their basis it is possible to create real culinary masterpieces in the kitchen.

The calorie content per 100 grams of fresh eggplant is 24 kcal. 100 g of 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.

The calorie content of baked eggplants 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 carbohydrates.

Oven-baked eggplants are an excellent low-calorie dietary dish. With this method of preparation, the vegetable retains almost all vitamins and minerals.

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

Calorie content of fried eggplants per 100 grams

Calorie content of fried eggplants per 100 grams is 131 kcal. In 100 g of dish there is 1 g of protein, 7.9 g of fat, 10.1 g of carbohydrates.

If you want to reduce the number of calories in a vegetable when frying 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 eggplants with cheese per 100 grams

Calorie content of eggplants with cheese per 100 grams is 94 kcal. 100 g of dish contains:

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

Recipe:

• 1 kg of eggplants is cut lengthwise, boiled in lightly salted water for 15 minutes, cooled in a colander;
• in a bowl mix 0.2 kg of grated cheese, 0.25 kg of low-fat cottage cheese, 1 egg, several cloves of garlic, parsley, dill, ground black pepper and salt (the last 4 ingredients are added to taste);
• Remove a small amount of pulp from the boiled eggplant halves with a spoon and place 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, the finished eggplants with cheese are topped with sour cream.

Calorie content of stewed eggplants with tomatoes per 100 grams

The calorie content of stewed eggplants per 100 grams is 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;
• Finely chop 2 onions into a bowl, rub 2 medium-sized carrots into thin strips. Vegetables are fried one by one in a frying pan;
• dried eggplants are cut into small pieces and mixed with fried vegetables. The resulting mixture is simmered with the lid closed for 10 - 15 minutes;
• stewed vegetables are mixed with 0.5 kg of coarsely chopped tomatoes, 3 cloves of garlic, dill and parsley (added 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.

To prepare caviar, tomatoes, eggplants, onions, carrots, and bell peppers are used. The dish is rich in cobalt, calcium, zinc, potassium, phosphorus, copper, vitamins A, C, E, and group B.

Calorie content of Korean eggplant per 100 grams

The calorie content of Korean eggplant per 100 grams is 109 kcal. In 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 rich in magnesium, copper, iron, potassium, and 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 during exacerbations of gastrointestinal diseases. At the same time, this product is saturated with beneficial pectins and has pronounced detoxifying properties.

With regular consumption 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 diced fresh eggplants into boiling 2.5 liters of water with 10 tablespoons of 9 percent vinegar and 1.5 tablespoons of salt;
• boil the eggplants for 5 minutes, place in a colander and allow to cool for 50 - 60 minutes;
• chopped dill and 6 cloves of garlic, 1.5 tablespoons of sunflower oil are mixed with boiled vegetables;
• put the eggplants in jars, cover with lids and put in the refrigerator;
• The dish can be stored in the refrigerator for no more than 14 days.

Benefits of eggplant

The following benefits of eggplant have been proven:

• Boiled, baked and pickled eggplants have a low calorie content, so they are included in the diet during a diet and when losing weight;
• the product is rich in potassium, which is good for the heart, blood vessels, and nervous system;
• eggplants have a pronounced diuretic effect and help prevent swelling;
• Regular consumption of eggplants helps prevent cancer;

• eggplants are rich in coarse fibers, therefore they stimulate the functioning of the gastrointestinal tract;
• the vegetable helps reduce cholesterol levels in the blood;
• Eggplants contain nicotinic acid, so they are recommended for those who want to quit smoking.

Harm of eggplants

Eggplants have a number of contraindications, including the use of the product should be avoided if:

• exacerbations of gastrointestinal diseases. The vegetable is rich in fiber, which is quite difficult to process by sick intestines and stomach;
• diseases of the pancreas;
• arthrosis;
• kidney diseases;
• during exacerbations of gout.