At the beginning of the year I decided to pay even more attention to healthy eating. I hate dieting if it means elimination. Eating consciously has always been my food philosophy. So I started by asking myself where I could cut kcal without following a real diet :
– instead of ‘a drizzle of olive oil’ I use a table spoon or a brush.
– only bread in the morning
– no more cheese in between 😉 and even in general less cheese( I take a boiled egg in the morning)
– no more wine on weekdays
– more water in between
– reducing sugar without reducing flavor (for cakes and desserts)
Everyone can agree that this isn’t a ‘diet’ in strict terms. And…I lost almost 2 kilos without craving.
In the delicious.nl edition of February I discover an awesome alternative way of preparing eggplant. There is nothing more delicious than grilled eggplant with a good drizzle of olive oil, but not for every day. With recipes such as this lasagna you can reduce tons of olive oil without reducing flavor.
Halve 2 medium sized eggplants (700-800 grams). Put them ( skin downwards) in 2 different casseroles. Add 200 ml of water in each. Spread 1 large onion, chopped in wedges. Cover the pans and allow to steam for approximately 20 minutes. Turn the eggplant halves and continue the simmering until all water has evaporated. Chop the eggplant. Put everything in 1 casserole. Add 600 grams of canned passata, 4 chopped garlic cloves, 1 chopped chili, the zeste of 1 lemon, a handful of chopped sage and basil, pepper, salt and 2 table spoons of olive oil. Add 100 ml of extra water ( to rinse the cans). Continu to simmer for another 20 minutes. Stir now and again. Taste, add pepper and salt.
Mix the vegetables with 200 grams of mozzarella cubes and 80 grams of torn lasagna sheets. Finish with 30 grams of grated parmesan, 15 grams of pine nuts and some sage leaves. Bake in the oven at 200° for 25-30 minutes. Delicious and healthy.