Dietary recipes from pumpkin and eggplant, Ratatouille

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Prepared by: Oksana Ch.

11/30/2019 Cooking time: 2 hours 0 minutes

I really love the combination of pumpkin and meat. The dish according to this recipe, thanks to the slow cooker, turns out tender, tasty and aromatic. Pumpkin lovers will definitely love it!

How to cook “Pumpkin with meat in a slow cooker”

Prepare all ingredients.

Cut the meat into pieces.

Add mayonnaise, salt, pepper and stir. Leave for 30 minutes.

Cut the pumpkin into cubes, slightly smaller than pieces of meat.

Add onion, chopped garlic, rosemary, salt and 1 tbsp to the pumpkin, cut into thin half rings. vegetable oil.

Pour oil into the multicooker bowl, add the meat and cook it on the “Fry” mode, stirring occasionally, until lightly browned. You can add a little water during the process. Then add pumpkin.

Cook on the “Baking” or “Stewing” mode for 30 minutes. If the meat is tough, you can extend the time if necessary. But if you cook the pumpkin for longer than 20-30 minutes, it may become too soft. If you like vegetables al dente, then keep this in mind and add pumpkin only when the meat is almost ready.

Serve the dish hot. Bon appetit!

Recipe Pumpkin with eggplant. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pumpkin with Eggplant”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Pumpkin with Eggplant is 82 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Warm salad with eggplant and pumpkin

Difficulty level: Easy Cooking time: min. Number of servings: 2

Our main character of the salad is eggplant. After all, it is its taste that will be decisive here. And in company with him we will see a number of other equally tasty and, most importantly, healthy products. Pumpkin took second place in importance here! You will like this dish not only because it does not take long to prepare. And not only because it will be very tasty and satisfying. One look at the plate and you already want to try it as soon as possible. Because the bright colors that the salad has absorbed affect you in this way. This recipe is a very successful experiment. As a result, after a little manipulation, this delicious dish came out, which for those losing weight can very well become an independent dish! Children will enjoy eating this delicacy too. If you have a slow cooker, prepare the ingredients in it. If not, it doesn’t matter - you can cook in a factory steamer or by making your own device, say, from a colander or sieve. The format of the pieces is small cubes.

(Total 1 for today)

Ingredients:

• Eggplant – 70 gr
• Carrots – 50 gr
• Pumpkin – 50 gr
• Cauliflower – 50 g
• Fresh tomato – 50 g
• Bell pepper – 50 gr
• Greens - 10 g
• Celery (in tubers) - 50 g
• Olive or corn oil - 1 tablespoon

Since carrots and celery take longer to cook, we'll chop them first.

After pouring water into a multicooker or double boiler, add the first ingredients – carrots and celery – to the bowl and set the time to 15 minutes. Then the vegetables will not be overcooked, but will be pleasant and even crunchy.

And if you steam it in a double boiler or in a saucepan over steam, the steps are the same and the time is the same.

Peel part of the pumpkin and cut into cubes.

About 7 minutes after turning on the multicooker, double boiler, or in our homemade device, put the pumpkin in it. Let's continue cooking.

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During this time, we quickly chop the eggplant, and almost after the pumpkin we send it to the vegetables.

Let's separate the cauliflower into small inflorescences and immediately add them to the total mass. Mix everything and close the lid.

We cut the sweet pepper, and also into cubes. It will add a special charm to the whole dish.

Finally, the timer told us that the vegetables were ready. If you cook not in a steam or slow cooker, but over steam in a saucepan, it takes the same amount of time to cook. Just remember that the lid with which you cover the saucepan must be tightly closed. Let's put them in a bowl. Let them cool down slowly. Place the tomatoes in the already dressed salad.

And we will season it when all the ingredients have cooled, add salt and oil. By the way, you can add pepper and salt to taste, if you wish.

As we already said, last of all we cut the tomatoes in the same format. We try not to let the juice leak out of them. And put them in a bowl where the vegetables are already seasoned.

Let's stock up on herbs to decorate the salad.

This pleasant moment has come. All the vegetables, as they say, are assembled. Place in portions on a plate. Decorate with parsley, dill, or mint - it will add a very pleasant note.

The salad will be pleasantly warm. So don't keep it on the table for long.

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Dietary recipes from pumpkin and eggplant, Ratatouille

Sometimes you want to treat yourself to something tasty, despite the self-imposed restrictions for the benefit of a healthy body and a beautiful figure. However, you don’t have to cook something extremely high in calories and heavy, dripping with oil, inspiring awe with its volume and drenched in all kinds of seasonings. Why not switch your Google search from "cooking recipes" to "diet recipes" and open yourself up to a whole new world of delicious options.

Dietary pumpkin recipes

Pumpkin recipes are ideal for those on a diet. A tasty and healthy vegetable is relevant not only in October as a harbinger of everyone’s favorite Halloween and is good not only for holding candles and creating the right atmosphere. Dietary recipes from pumpkin are as varied and numerous as recipes from the most banal potatoes, except that the former guarantee a bonus to originality and unusual taste.

Many pumpkin recipes are variations on the theme of pumpkin soup with different additives and cooking methods. However, all pumpkin dishes are equally tasty, aesthetically beautiful and, importantly, not too high in calories. Pumpkin is a great ingredient for healthy recipes.

Ingredients for making pumpkin soup:

• 1 kg pumpkin
• 15 g butter
• 1 onion
• 2 cm ginger
• 1 teaspoon cumin (ground)
• 2 tsp salt
• 1.5 liters of water
• 200 ml cream

Remove the skin and core from the pumpkin, then chop into small cubes. Peel the ginger and grate it on a fine grater. Finely chop the onion and add to the pan in which the butter was previously melted. Simmer, stirring with a spoon, until the onion is soft, then add ginger and cook for about 7 minutes, stirring continuously. Sprinkle cumin into the resulting mass and stir. Only now can you throw the pumpkin into the pan and add water, covering the pumpkin a couple of centimeters. Don't forget to add salt! Bring the water to a boil, then reduce the heat, close the lid and cook for 30 minutes or until the pumpkin softens. Puree the resulting cooled combination using a blender and pour back into the pan. Having added the cream, all that remains is to heat the diet pumpkin soup without allowing it to boil.

Ratatouille recipe

This French vegetable dish, evoking associations with the animated film of the same name, will bring pleasant variety and exotic flavor to the daily culinary routine of the same dishes. The diet recipe for Ratatouille is quite simple and uses a lot of healthy vegetables such as eggplant, tomatoes, etc.

Ingredients for making Ratatouille:

• 3 tsp olive oil
• 1 onion, finely chopped
• 4 cloves garlic, peeled and finely chopped
• 1 small bay leaf
• 1 eggplant, cut into small pieces
• 1 zucchini, cut into thin slices
• 1 red pepper, cut into thin strips
• 4 small tomatoes, chopped
• 1 tsp salt
• Half cup fresh chopped basil
• Black pepper

Place a large skillet over medium heat and add the olive oil, onion, bay leaf and garlic. Cook until the onion softens, remembering to stir as you go. Then add the eggplant and continue stirring for 8 minutes until the eggplant is soft. Then add zucchini, red pepper, tomatoes, salt and cook over medium heat for 5-7 minutes until the vegetables become tender. Basil and black pepper are added at the end to taste. The dietary dish is ready!

Eggplant rolls in vegetable sauce

Dietary recipes in which eggplants appear are visible and invisible on the Internet. It is difficult to choose just one, but one of the most popular options for preparing eggplants is in the form of rolls with some kind of vegetable filling.

Ingredients for eggplant rolls:

• 4 eggplants
• 1-2 tbsp. salt
• Vegetable oil
• 1 pack of sun-dried tomatoes
• 1 large onion
• 1 carrot
• 2-3 sweet peppers
• 4-5 tomatoes
• Greens to taste
• 1 clove of garlic
• Black pepper, other seasonings to taste

Cut the eggplants into thin slices, lay them out in layers on a board or any other surface and sprinkle with salt. Cover the last layer with a board and press down with something heavy enough. For the sauce, stir-fry finely chopped onion, grated carrots and diced pepper. Add one at a time, in that order. Then grate the tomatoes, add to the rest of the vegetables and stir for 2 minutes. Add garlic to the resulting sauce, plus herbs and seasonings as desired. Bring to a boil and turn off.

Meanwhile, soak the eggplants for 2 minutes in a bowl of water, then squeeze out each slice and fry until golden brown in vegetable oil. The rolls are made by rolling half a sun-dried tomato into an eggplant slice.

To complete the dietary recipe, we create something like lasagna: pour sauce into a heat-resistant form, then lay out the rolls in layers, alternating with sauce. Then cover the mold with foil and place in an oven preheated to 180 degrees for about 40 minutes.

Diet recipes primarily help to get rid of excess weight. You may be interested in learning how to lose weight after pregnancy or how to lose weight for summer.

Step-by-step recipe with photos

Sometimes it seems to me that eggplants have the amazing ability to enhance almost any dish! Even in combination with the simplest pumpkin, as in this recipe, eggplant added seriousness and impressiveness to the dish. Stewed pumpkin with eggplant and chickpeas is actually a delicious, self-sufficient dish. This is a good addition to buckwheat porridge and boiled rice.

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As for pre-treating eggplants against bitterness with salt, see for yourself: if in doubt, it is better to salt the sliced ​​eggplants, let them stand for 15 minutes and then rinse with water to remove any possible bitterness.

For spices, I recommend using ground paprika, curry, turmeric, ground black pepper, and also asafoetida (if available) would not be superfluous; this is a real decoration for almost any dish. You can fry a little cumin and grated ginger along with the rest of the spices.

Wash the eggplant and pumpkin, peel and cut into small cubes.

Heat the vegetable oil in a frying pan, add the spices and warm them up a little.

Place the eggplants in a frying pan, fry them a little, stirring occasionally. Add chopped pumpkin and stir.

Simmer the vegetables under the lid over medium heat for 10-15 minutes, then add boiled chickpeas, tomato paste, salt, and water.

Stir all the products, after boiling, reduce the heat and simmer for 15-20 minutes.

Stewed pumpkin with eggplant and chickpeas is ready to serve. Complete the dish with fresh herbs to your taste.

How to dry and dry

Fully ripened fruits with bright orange or yellow unjuiced pulp are best suited for this harvesting method. Only the pulp, freed from the peel, can be dried.

Pumpkin preparations. The illustration for the article is used under the standard license ©ofazende.ru

It needs to be cut into pieces no more than 1 cm thick. They are laid out in 1 layer in a warm, ventilated place protected from direct sunlight. Forced drying in an oven is allowed. However, this must be done at a temperature of no more than +50...+60°C.

Dried pumpkin is a sweet product that can be used as candy. In this case, the fruit is cut into pieces about 3 cm thick. Preparation is as follows:

1. The pieces are placed in a glass jar and completely covered with sugar.
2. The jar sits in a warm place for 3 hours, and then in the cold for 12 hours.
3. The resulting syrup is poured into a saucepan and heated over low heat until it boils.
4. The pieces from the jar are transferred to the syrup, which is again heated for 5 minutes (do not boil).
5. The slices are removed from the syrup, dried first on a sieve and then in a hot oven.

The result should be something between marzipan and marmalade in a crust.

Related article:

Covering tomatoes without vinegar for the winter

Pilaf with pumpkin in a slow cooker

Such a dish as “pilaf” has become so popular in our area that it is unlikely to surprise anyone. Want to add a unique twist to an everyday dish? Then the recipe for pilaf with added pumpkin is just for you.

To prepare pilaf with pumpkin you will need:

• pumpkin – 450 gr.;
• Basmati rice - 2 multi-cups;
• melted butter - ½ multistan;
• water – 4 multi-glasses;
• salt, spices to your taste.

We prepare pilaf with the addition of pumpkin in stages.

1. Wash the pumpkin, peel it, remove seeds and strings and cut into small cubes.
2. Rinse the rice under running water, add boiling water and leave for 35 minutes.
3. When the time is up, place the rice in a sieve.
4. Place the processed pumpkin and rice in the multicooker container.
5. Fill the contents of the device with boiled water, add melted butter, salt and spices. Mix the contents.
6. Set the appliance to the “pilaf” mode and cook the dish for 50 minutes with the lid closed.

This pilaf can be served with smoked meats or fish.