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 an interview, she reveals how she lost it 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, 56) who, after the suicide of his first wife many years ago, now lives with her sister Mona (Habermann).
A serious accident ties Mona to her bed, she numbs her pain with medication and alcohol. The role of the depressive woman was not only a big task for Habermann psychologically, it also had to fit physically. The actress was given the task of gaining 15 kilograms. “It was an experiment for me. All my life I’ve only been cast in pretty roles 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 it yourself.
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 garlic
- 1 eggplant
- 125 g cherry tomatoes
- 50 g cashew nuts
- 2 teaspoons 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 yoghurt
Preparation:
- Preheat the oven to 220 degrees (top/bottom heat) or 200 degrees (convection) and line a baking tray with baking paper.
- Wash the aubergine, cut in half lengthways and then cut into squares.
- Heat the oil in a pan (medium heat) and fry the aubergines on the skin side for 3-4 minutes until golden brown.
- Then turn and fry for another 3-4 minutes, after which the vegetables come out of the pan.
- Now stir the vegetable broth and prepare the couscous in it (according to the instructions on the packet), then loosen it up a bit with a fork.
- Wash and dry the lemon, grate the zest and squeeze the juice.
- Mix together the oil, miso, maple syrup, lemon juice and zest along with the cayenne pepper to taste until you have a thick marinade.
- If necessary, season the marinade with salt and pepper.
- Brush the aubergines on the flesh side with the marinade, place skin-side down on the baking sheet and cook in the oven for 5 minutes (until the marinade starts to bubble).
- Meanwhile, peel and chop the garlic and roughly chop the cashew nuts.
- Wash the mint and parsley, shake dry and also chop finely.
- Wash and halve tomatoes.
- Add the ras el hanout, cashews, tomatoes and half the herbs to the couscous, mix and season with salt and pepper.
- Mix the soy yoghurt, lemon juice, garlic, remaining herbs, salt and pepper into a dip.
- Arrange the aubergines, couscous and dip on a plate and serve sprinkled with sesame seeds.
Sources used: mdr.de, filmstarts.de