You may not accept that you could lose weight while on a diet which includes israeli eggplant salad but it is obtainable. It is fundamental to not eat israeli eggplant salad or other high calorie salads every day but in moderation.

This is what I do, I allow myself these kinds of food one day per week. I eat a reduced calorie diet for most of the week, say 1200 to 1600 calories per day, and then 1 day, I eat whatever I want – within reason of course.

I have been using this method for the last month and it has aided me to lose 5 kilos. I have not changed my exercise regime or taken any supplements or diet drinks. I have just been careful of what I eat 6 days per week and then eat whatever I like one day of the week.

I also think it is helpful if you have a little support when dieting and for that I signed up with the Biggest Loser club. They have numerous tools to enable you to monitor your progress and achieve 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 middle eastern food. I never imagined|thought|believed I could lose 5 kilos while eating middle eastern 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 middle eastern food, I suggest|advise|propose you make israeli eggplant salad which is one of my favourite|most admired|most adored|best loved middle eastern recipes.

Israeli Eggplant Salad

1 medium eggplant (about 1 pound)
1 small onion, coarsely grated
2 hard-cooked eggs, coarsely grated
1/8 teaspoon garlic powder or to taste
1/2 teaspoon salt or to taste
1/8 teaspoon black pepper or to taste
2 tablespoons mayonnaise
Crackers or raw vegetables

Line rectangular baking pan with foil. Cut eggplant in half lengthwise and place, cut side down, on prepared pan. Bake at 350 degrees F until crispy and skin is slightly charred, about 30 minutes.

Set sieve over a bowl and place cooked eggplant in sieve to drain 2 to 3 minutes.

Meanwhile, place onion and eggs in large wooden bowl. Scoop out eggplant pulp from blackened shells and add to egg mixture. Coarsely chop them together. Stir in garlic powder, salt and pepper to taste, and mayonnaise.

Serve as a dip with crackers or vegetables.

Makes about 1 cup.

Per serving (dip only): 63 calories; 4 g fat (1 g saturated fat; 57 percent calories from fat); 5 g carbohydrates; 66 mg cholesterol; 118 mg sodium; 2.5 g protein; 1 g fiber

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%.