Description
To cook healthy and low-calorie, however, tasty food is not easy. But how do you want! – healthy and tasty food without the extra calories and fat. The recipe that I present to your attention a low calorie, tasty, and very beautiful and looks lovely on the table, the dish is prepared fast, it combines vegetables rich in vitamins and protein, and consequently reduces the consumption of fats and cholesterol, and calories consumed remains the taste and aroma of food, as well as vitamins and nutrients. I advise everyone to cook this recipe and delight your loved ones
Ingredients
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Eggplant
1 piece
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Fish fillets
2 piece
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Tomato
4 piece
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Black pepper
0.25 tsp
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Zucchini
2 piece
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Salt
0.5 tsp
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Garlic
2 tooth
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Dill
1 coup
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Cilantro
1 coup
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Parsley
1 coup
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Vegetable oil
50 ml
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Broth
500 ml
Cooking
Let's start with the eggplant, wash, peel and cut into cubes. In the pan put the chopped eggplant, pour a little oil, season with salt and pepper, and squeeze the garlic, sauté until tender. Place on a plate.
Because eggplant takes a lot of oil, (we of course will use sunflower oil Oleina), pour slowly, and to monitor the readiness of the eggplant.
Fillet wash, dry and fry in the same pan with the juice and oil, what's left of the eggplant. Sauté 5 minutes, then place on a plate and mash with a fork. Eggplant and fish ready.
To connect the fish and the eggplant, stir, add the chopped herbs.
Now take the zucchini, wash and cut into thin strips
thin strips to put on the special tape you can use a sleeve bag, cut it having a square. On the sleeve start to work with the zucchini strips, weave the mats. Then, in the middle of the Mat put the fish with eggplant.
Raise the ends and twist tightly the bag, and tie, make toothpick holes.
Pour into a saucepan, bulen, bring to a boil. Lower the bags into the broth, I have chicken, 8 min.
Remove gently expand the bag, remove the contents on the foil and add 1 tbsp of the broth, wrap, bake 15 min.-200gr. in the oven
Tomatoes make an incision on the top and put in boiling water, peel punch in a blender,
Drain, Add the paprika red sharp the floor. tsp
Add 1H. L. oils Oleina and bring to the boil, and another 5 min. to cook.
The sauce on the plate, then the finished bags of zucchini, garnish with greens. BON APPETIT. SPRING OLEINA!
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