Who actually says that when you lose weight you can only nibble on a salad and otherwise have to look into the tube? Nonsense with sauce, we find! And literally. Because there is a better solution: oursFor filled eggplants with minced meat and butter, the perfect proof is that enjoyment and a slim waist do not have to be mutually exclusive.
Because:Eggplantare true miracle cure against belly fat. They arelow in calories, high fiber and rain the digestionto. The spicyMinced meatAlso ensures a good portion of protein in this recipe, keeps you fed up for a long time and boost fat burning. And the butter? Don't worry, the small amount brings the taste to a new level without harming the figure. Because fat is not the enemy - on the contrary! Healthy fats are essential for metabolism and even help with weight loss.
This recipe is not only figure -friendly, but also easy to prepare and incredibly tasty. Bet that you can not even taste with this that your belly fat is already saying goodbye to a long way? Have fun cooking!
Delicious belly fat killer: recipe for filled eggplants with minced meat and butter
Ingredients for 2 portions
- 2 medium -sized eggplants
- 250 g beef meat meat
- 1 small onion, finely rolled
- 2 cloves of garlic, pressed
- 1 tablespoon of tomato paste
- 1 small tomato, rolled
- 1 teaspoon olive oil, native
- 20 g butter, preferably from cows made of pasture
- 1 TL cumin
- 1 TL paprika powder, noble sweet
- Salt and pepper to taste
- 50 g of feta cheese, crumbled
- Fresh parsley for garnish
preparation
- The oven on200 ° C (top/bottom heat)Preheat.
- Halve the eggplants and carefully spoon the pulp out, leave an approximately 1 cm thick edge. Rub the hollowed out halves with a little olive oil and in the ovenBake for about 15 minutes.
- In the meantime, cut the eggplant fruit into small pieces.
- Heat olive oil in a pan and steam the onion with the garlic until translucent. Add the minced meat and fry until it is crumbly.
- Add the eggplant fruit, tomato cubes, tomato paste, cumin and paprika powder. Season with salt and pepper andLet it simmer for about 5 minutes.
- Fill the mixture into the pre -baked eggplant halves, sprinkle with feta and put a small piece of butter on it.
- Put back in the oven and foranother 15 minutesBake until the cheese is slightly golden brown.
- Garnish with fresh parsley and serve hot.
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This fits:A light yogurt dip and/or a fresh salad.
