Healthy snacks for a balanced diet
During this period where we are confined at homes due to the coronavirus epidemic, Trainer Chef Tolgahan Kamiloğlu of Department of Gastronomy and Culinary Arts, Izmir University of Economics (IUE) prepared 16 healthy snack recipes that can be easily prepared at home. Interested parties can watch the detailed videos on different recipes that can add zest to iftar tables at IUE’s social media accounts with a YouTube link (https://www.youtube.com/user/izmirekonomiuni)
Along the delicious and healthy recipes are “sour yeast toast with tahini and roasted eggplant”, “baked artichoke chips with cheese dip sauce”, “mini chickpea patties”, “chicken skewers with peanut butter and sesame”, “sweet crackers with cocoa”, “oat bran balls with cocoa”.
Delicious recipes that you can easily make at home
Trainer Chef Tolgahan Kamiloğlu said that he came up with recipes for a healthy, balanced diet that are perfect for these days when we are all confined to homes and go through Ramadan at the same time. Emphasizing that the recipes can be prepared quickly by those who are at home, Chef Kamiloğlu said, “I have prepared recipes with which we can create different flavors and spend time like a therapy in our kitchens. Time you spend in your kitchen would increase your creativity also. I made sure calories and ingredients are in balance in the recipes I prepared including snacks and desserts. For desserts, I preferred to use healthy substitutes such as dates and molasses instead of sugar. Those, who try these recipes, can create new, different flavors by adding their creativity.”
Baked Eggplant with Roasted Peppers and White Cheese
Ingredients
1 eggplant
2 capia red peppers
3 cloves of garlic
5 gr. oregano powder
50 gr. peanuts
100 gr. White cheese (or goat cheese)
2 slices of toast
olive oil
salt
pepper
Preparation:
Roast the peppers in the oven and take the seeds out. Grill the eggplant well on the stove until it smells of embers. Beat the garlics with salt and mix with olive oil. Then, split the eggplant longitudinally and crush the inside with a fork, and add the olive oil-garlic mix and stir. Cut the cheese into cubes, fry the peanuts and chop the roasted peppers to fill the eggplant. Bake in a preheated oven at 180 C for 7-8 minutes and serve.