Eva Habermann
With this recipe she lost 15 kilos
The actress Eva Habermann at an event.
© Tristar Media / Contributor / Getty Images
Eva Habermann had to gain a few kilograms for a film role. In the interview, she reveals how she lost them again in a delicious way.
For Eva Habermann, 47, her role in the film “The True Beauty” was a challenge – on more than one level, as she reveals in an interview with “Brisant”. The film is about a writer (Marcus Grüsser, 57) who, after his first wife committed suicide many years ago, now lives with her sister Mona (Habermann).
A serious accident leaves Mona confined to bed and she numbs her pain with medication and alcohol. The role of the depressed woman was not only a big task for Habermann psychologically, it also had to fit physically. The actress had the task of gaining 15 kilograms. “It was an experiment for me. I’ve only ever been cast in pretty roles my whole life and it was exciting to play the opposite,” says Habermann in an interview with MDR magazine.
But how did the actress manage to regain her normal weight after filming ended? Among other things, with a very tasty recipe that encourages you to cook again.
Eva Habermann: Your recipe for losing weight
Ingredients for 2 servings
- 125 g couscous (whole grain)
- 1 lemon
- 1 bunch of fresh mint
- 1 bunch of parsley
- 1-2 cloves of garlic
- 1 eggplant
- 125 g cherry tomatoes
- 50 g cashew nuts
- 2 tsp sesame
- 1 tbsp miso
- 2 tbsp olive oil
- Salt pepper
- Some Ras el-Hanout (spice)
- 250 ml vegetable broth
- 1 tsp maple syrup
- 125 g soy yogurt
Preparation:
- Preheat the oven to 220 degrees (top/bottom heat) or 200 degrees (fan oven) and line a baking tray with baking paper.
- Wash the eggplant, cut it in half lengthways and then cut it squarely.
- Heat the oil in a pan (medium heat) and fry the eggplant on the skin side until golden brown, 3-4 minutes.
- Then turn and fry for another 3-4 minutes, then the vegetables come out of the pan.
- Now mix the vegetable broth and prepare couscous in it (according to the instructions on the package), then loosen it up a little with a fork.
- Wash the lemon, dry it, rub the peel and squeeze out the juice.
- To taste, mix the oil, miso, maple syrup, lemon juice and zest together with the cayenne pepper until a thick marinade is formed.
- If necessary, season the marinade with salt and pepper.
- Now brush the flesh side of the eggplants with the marinade, place them on the baking tray with the skin side down and cook in the oven for 5 minutes (until the marinade bubbles).
- Meanwhile, peel and chop the garlic and also roughly chop the cashews.
- Wash the mint and parsley, shake dry and also chop them finely.
- Wash and halve tomatoes.
- Add Ras el-Hanout, cashews, tomatoes and half of the herbs to the couscous, mix everything together and season with salt and pepper.
- Mix soy yogurt, lemon juice, garlic, the remaining herbs, salt and pepper into a dip.
- Arrange the eggplant, couscous and dip on a plate and serve sprinkled with sesame seeds.
Sources used: mdr.de, filmstarts.de