8 Steps To A (Free) Mediterranean Diet Recipe

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Tip! Reduce the damage already done. The diets called ‘Fat burner’ or ‘Fat loss accelerator’ attempt to break the fat stored in your body and ‘escort’ it out through the normal body waste.

We all like to have something we can come home to that is tasty and quick. What about something that is tasty, quick, nutritious, and slimming at the same time. You can eat it cold or warmed up if you like. You can prepare one or two of these each week and you and anyone else in your household can help themselves any time they like and you’ll know it’s doing them good.

I thought you may enjoy a quick little Mediterranean diet snack recipe that I enjoy and can be slapped together any time quickly as long as you have the ingredients handy. Keeps well in the fridge for days. Let me know if you like it and from time to time I’ll send you more recipes.

Tip! Substitute ‘non-fat producing foods’ for the high calories offenders. Those diets attempt to educate consumers in the basics of good nutrition.

With Fetta Cheese, Eggplant and Cashew Nuts In Pasta Salad

This Mediterranean recipe is used commonly not only in the Mediterranean diet regions but across the western world as well. It was once prepared for me, and I have been using it ever since. You can even eat it with the eggplant still warm and it still tastes great.

Tip! Inter-meal diets could be avoided since you won’t be hungry between meals.

Here we go,

2 eggplant (diced)

250g penne pasta (any paste will do!)

3/4 small cup of olive oil

4 tablespoons balsamic vinegar

3 garlic cloves, crushed

1 cup of freshly chopped mint leaves

black pepper

250g fetta cheese, grated coarsely or packet

100g unsalted cashews

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Makes 6-8 servings

Change to: servings US Metric

30 minutes 30 mins prep

1. Soak chopped eggplant in cold salted water (around 2 tbsp salt to ½ litre of water) for about ½ hour.

2. Drain, rinse and dry off on a clean tea towel.

3. Heat a little olive oil in a pan and fry the cubes until golden, remove and drain on paper kitchen towels. Place in large bowl.

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4. Cook pasta as per instructions, drain, rinse and then add to the eggplant.

5. Mix (you can shake in an empty jar) olive oil, Balsamic vinegar, garlic, mint, and black pepper to taste

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6. Pour over the pasta mixture and mix carefully and thoroughly.

7. Grate the cheese over the top and sprinkle your cashew nuts on top (the nuts are important to the success of this dish).

8. Enjoy

Author Ray Darken – Ray often writes for and works with The Mediterranean Diet. If this link is not working you can paste this one into your browser safe-and-easy-weightloss.com or if you’d like more news and broader access to diet and nutrition information try Diet Reviews & Tips. If this link isn’t working, you can paste this one into your browser diet-reviews-and-tips.com

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