Eggplant in Sesame

Ready in about: 15 minutes | Serves: 4
2 Eggplant
5 tbsp Sesame seeds
1 Egg
2 tbsp Olive oil
Eggplant cut into slices half a centimeter thick and salt.
Beat the egg, soak the eggplant in it and roll in the sesame.
Fry in oil on both sides until golden brown, and then spread on a napkin
so that excess oil is absorbed. Serve hot.
Nutritional info per serving: Calories: 187 Kcal
Fat: 16 g. | Protein: 5.2 g. | Carbs: 6.9 g.

Scallop Ceviche

Ready in about: 5 minutes | Serves: 4
2 Lime
7 oz Scallop
1 oz Ginger
1 oz Cilantro
1 fl. oz Olive oil
1 tbsp Soy sauce
2 Garlic, clove
Pepper black ground, to taste
Mix the juice of two lemons with a fork in any suitable container with
lightly salted soy sauce.
Add chopped hard garlic cloves. Add a pinch of coarse black pepper, a
pinch of coarse sea salt, grated ginger, grape seed oil, and coarsely
chopped fresh cilantro leaves. Stir.
Scallop mussels cut into thin slices, cover with sauce and roast for five
Nutritional info per serving: Calories: 89 Kcal
Fat: 4.5 g. | Protein: 7.1 g. | Carbs: 5.8 g.


Cabbage with Shrimps and Lemongrass

Ready in about: 25 minutes | Serves: 4
1 White cabbage
1 lb. Shrimps
4 fl. oz Rice vinegar
1 Cilantro, bundle
1 White onion
2 oz Ginger
4 fl. oz Olive oil
2 tbsp Soy sauce
4 Lemongrass
5 Garlic, cloves
2 Bay leaf
In a heated wok, fry the onion and ginger in olive oil.
Add the chopped cabbage and simmer, stirring gently, until soft.
Add soy sauce, finely chopped garlic, bay leaf, and sliced lemongrass.
Simmer for 5-7 minutes, then add rice vinegar. Stir, stew for another
couple of minutes, add shrimp and mix with cabbage.
As soon as the shrimps are ready, sprinkle the contents of the wok with
minced cilantro, stir and serve.
Nutritional info per serving: Calories: 81 Kcal
Fat: 3.5 g. | Protein: 5 g. | Carbs: 8.8 g.

Chicken with Tomatoes, Prunes, Cinnamon, and

Ready in about: 70 minutes | Serves: 6
1 Chicken
9 oz Tomatoes
9 fl. oz Dry white wine
16 Prunes without stones
5 fl. oz Water
2.5 tbsp Butter
2 tbsp Red wine vinegar
2 tsp Sugar
1 Cinnamon, stick
Cut the carcass of the chicken into 8 parts, salt, and pepper to taste. Fry
the pieces in butter in a heavy skillet for 5 minutes.
After roasting, put all the chicken pieces tightly in the pan, add the wine
and bring to a boil. Boil for 4 minutes until the liquid has evaporated to
about half.
Add water to the pan, add peeled and chopped tomatoes, 1 cinnamon
stick, 3/4 teaspoon salt, 1/4 teaspoon pepper and bring to a boil again.
Continue to cook, covered with a lid, on low heat for 20 minutes.
Add the chopped prunes, vinegar and sugar, and bring to the boil again.
After turning down the heat, cover and cook for 10 minutes. Remove the
pieces of chicken from the pan, put on a dish and cover with foil.
Bring the sauce remaining in the pan to a boil and cook on high heat for
8-10 minutes. The sauce should thicken and evaporate to about 300 ml.
Lay the chicken on plates at the rate of 2 pieces per 1 person. Serve
with cooked tomato and prune sauce.