You might not think it is possible to lose weight while on a diet plan which includes eggplant spread but it is achievable. It is crucial to not eat eggplant spread or other high calorie appetizer every day but in moderation.

For example, I allow myself these kinds of food one day per week. I eat a calorie controlled diet 6 days a week, say 1500 to 2000 calories a day, and then on the last day, I eat anything – within reason of course.

I have been sticking to this diet for the last 4 weeks and it has helped me to lose 5 kilos. I have not increased my exercise plan or taken any vitamins or diet food. I have simply been conscious of what I eat on most days and then eat whatever I like one day of the week.

I also feel it makes things easier if you have professional support when dieting and for that I signed up with the Biggest Loser club. They have lots of tools to show you how to monitor your progress and attain your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat ukrainian food. I never imagined|thought|believed I could lose 5 kilos while eating ukrainian meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some ukrainian food, I suggest|advise|propose you make eggplant spread which is one of my favourite|most admired|most adored|best loved ukrainian recipes.

Eggplant Spread (Baklazhannaia Ikra)

Serve this very cold with highly-flavored breads.

1 (1 pound) eggplant
1 medium green bell pepper
1 small onion, chopped
2 large cloves garlic, minced
1 tablespoon vegetable oil
1/4 cup tomato paste
1 tablespoon sugar
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Cocktail pumpernickel rye bread or black bread

Prick eggplant 3 or 4 times with fork. Wrap green pepper in aluminum foil. Place eggplant and green pepper in shallow baking dish. Bake at 400 degrees F until eggplant is very soft, about 35 minutes; cool. Remove skin from eggplant and seeds from green pepper; chop eggplant and green pepper.

Cook and stir onion and garlic in oil in 10-inch skillet over medium heat until onion is tender. Stir in eggplant, green pepper and remaining ingredients except bread. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 5 minutes.

Place mixture in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute. Cover and refrigerate until very cold, at least 4 hours.

Serve with bread.

Makes about 2 cups.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.