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If you’re looking for a light and refreshing meal that is both delicious and healthy, look no further than these simple recipes for Light Aubergine Parmigiana and a variety of delectable salads. Packed with vitamins, fiber, and essential nutrients, these dishes will leave you satisfied and nourished.
Let’s start with the Light Aubergine Parmigiana. Traditionally, this Italian dish is a cheesy and decadent delight. However, we have tweaked the recipe to make it lighter and healthier without compromising on taste.
To make this dish, you will need:
– 2 medium-sized aubergines (eggplants)
– 1 cup tomato sauce
– 1 cup low-fat mozzarella cheese, grated
– 1/4 cup Parmesan cheese, grated
– Salt and pepper to taste
– Fresh basil leaves for garnish
First, preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Slice the aubergines into half-inch rounds and sprinkle them with salt. Leave them for about 30 minutes to draw out any excess moisture. Rinse the slices well and pat them dry using a kitchen towel.
Next, grill the aubergine slices on a non-stick pan or grill using a small amount of olive oil until they turn a golden brown color on both sides. Transfer them to a baking dish and layer them with tomato sauce, mozzarella cheese, and a sprinkle of Parmesan cheese. Repeat the layers until all the ingredients are used.
Bake the dish for around 20 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil leaves and a sprinkle of black pepper. This light version of the classic Parmigiana is a fantastic alternative that is both satisfying and guilt-free.
Now, let’s move on to some delicious salad recipes that will accompany your light Aubergine Parmigiana perfectly.
1. Classic Greek Salad:
– 2 cups chopped tomatoes
– 1 cup cucumber, diced
– 1/2 cup red onion, thinly sliced
– 1/2 cup Kalamata olives
– 1/2 cup feta cheese, crumbled
– 1/4 cup extra virgin olive oil
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
In a large salad bowl, combine the tomatoes, cucumber, red onion, and Kalamata olives. In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Drizzle the dressing over the salad and toss gently. Finally, sprinkle the crumbled feta cheese on top. This refreshing Greek salad is bursting with flavors and textures.
2. Quinoa and Roasted Vegetable Salad:
– 1 cup quinoa, cooked according to package instructions
– 1 small red bell pepper, roasted and chopped
– 1 small yellow bell pepper, roasted and chopped
– 1 small zucchini, roasted and chopped
– 1 small eggplant, roasted and chopped
– 1/4 cup fresh parsley, chopped
– Juice of 1 lemon
– 2 tablespoons extra virgin olive oil
– Salt and pepper to taste
In a large bowl, combine the cooked quinoa, roasted bell peppers, zucchini, eggplant, and parsley. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to coat. This vibrant and nutritious salad is a complete meal in itself.
By incorporating these light Aubergine Parmigiana and refreshing salad recipes into your weekly meal plan, you’ll not only be treating your taste buds but also nourishing your body with wholesome and healthy ingredients. Enjoy the vibrant flavors guilt-free and reap the benefits of a nutritious meal that will leave you feeling refreshed and satisfied.
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