Zucchini and tofu stew - 5:2 recipe - 160 calories

100 gram zucchini-16 cal
75 gram tofu -100 cal
35 gram bell pepper- 10 cal
1 jalapeno - 4 cal
1 tbsp Splitz tomato paste - 20 cal
1 garlic clove 
1/4 tsp oil -10 cal

160 calories

Heat oil, fry garlic, add all ingredients and saute until tofu is golden.
Add salt, turmeric powder, pinch of red chilli powder, 1 cup water and simmer for 2-3 minutes 

Week 5 / fast 9 and recipe for 200 cal eggplant lasagna

Morning coffee with 2 tsp milk ~10 cal
Lots of green tea
Chai with 3-4 tsp milk x2 ~20 cal
2 Marie biscuits ~40 cal

few pieces of watermelon~50 cal
Eggplant lasagna for dinner - 200 cals
Ended the day at 320 calories

Also managed a 250 calorie workout today- such a high and hardly any cravings or hunger pangs.

Dinner
Recipe for Eggplant Lasagna ~200 cals
1 serving

Eggplant Lasagna - Low cal dinner

Ingredients
100 gram (very thinly) sliced and boiled eggplant (in salt) ~ 35 cal
240 grams (1 cup) cooked, peeled and chopped tomatoes ~44 cal
1 tsp evoo - 40 cal
3 cloves garlic, grated
dried herbs and fresh rosemary
1 slice cheese~62 cal

Directions
In a small pan, heat olive oil. Grate garlic into it and saute for few seconds. Crush the chopped tomatoes and add to this along with some salt, pinch of sugar and bring to a simmer. Add any dried herbs along with some fresh herbs. Simmer for 5 mins and keep aside.
In a small oven proof dish, place 2 tsp of tomato sauce and spread it.
Layer eggplant on this. Top with tomato sauce.
One more layer of eggplant on this and finally add all the remaining tomato sauce. Spread evenly.
Shred the cheese slice into thin strips and place on top.
You can either bake this at 190C for 5-7 minutes until cheese melts or use grill function of microwave for 3 minutes.
Sprinkle some crushed dried herbs on top along with black pepper.
Eat while still hot.