How to make eggplant non-greasy?

Eggplant is a very common vegetable in our daily life. It is rich in nutrients and has certain benefits for the body. However, the reason why many people don’t like to eat eggplant is mainly because most of the preparations of eggplant are relatively greasy. Eating too much will make you fat and may also put your life in danger due to the three highs. So the question is, how to make eggplant not greasy?

Because eggplant absorbs oil well, the eggplant we stir-fry is usually very greasy. For girls and men who want to lose weight, it is very necessary to know how to make a dish of eggplant with less oil.

1. Material preparation:

(1) Main ingredients:

One eggplant, one green pepper, one scallion, a small piece of ginger, and two cloves of garlic.

(2) Auxiliary materials:

Appropriate amounts of cooking oil, Pixian chili sauce and salt, one spoon of balsamic vinegar, one spoon of cooking wine, half a spoon of starch, half a spoon of soy sauce, and half a spoon of white sugar.

2. Method breakdown:

(1) Wash the eggplant and peel it with a peeler. (You can choose not to peel it, it depends on your preference.)

(2) Cut the eggplant into strips or slices. Take a small bowl and put the cut eggplant into the bowl.

(3) Then, sprinkle an appropriate amount of salt on the eggplant, stir evenly, and wait for about thirty minutes.

(4) During this time, wash the green onions, ginger and garlic separately, then chop them into small pieces and set aside.

(5) Wash the green peppers and cut them into strips or cubes as you like.

(6) In a small bowl, add half a spoon of soy sauce, half a spoon of starch, half a spoon of sugar, one spoon of cooking wine, and one spoon of balsamic vinegar and mix well to make fish sauce.

(7) When the time is almost up, pour out the water that has seeped out of the eggplants. Then squeeze the eggplants with your hands and pour out the squeezed water.

(8) Pour an appropriate amount of cooking oil into the pot. When the oil is about 50% to 60% hot, pour in the Pixian chili sauce and stir-fry over low heat until the oil turns red. Be careful not to burn the pot.

(9) Then, add the chopped green onion, ginger and garlic and stir-fry until fragrant.

(10) Add the reserved eggplant, stir-fry for a while, then add the chopped green pepper. (The green pepper should be added last and does not need to be fried for too long.)

(11) Add the prepared fish sauce, stir-fry for a few times, then serve. (The eggplant has already been salted, and the chili sauce has a strong flavor, so there is no need to add additional salt.)