How to make eggplant on sizzling plate with less oil

Everyone wants to have a stable job, a good income, and finally a happy family. Such a life would be perfect. But at the same time as being perfect, you need to have a healthy body to enjoy it. For the sake of your health, please cook and eat at home more often. If you don’t know how, please follow me to learn how to make low-oil grilled eggplant.

1.1 Mix 1 teaspoon of salt with a basin of water, and soak the cut eggplant in it for 10 minutes (after this step, the eggplant's ability to absorb oil will decrease by 60% to 70%)

2.2 Wash the eggplant and cut it into pieces, as shown in the picture: 1. Hold the knife perpendicular to the chopping board and cut at a 45-degree angle towards your body (cut slowly, and stop when you cut to 3/4 of the eggplant without cutting through it). 2. The front side has been cut. 3 Turn the eggplant over so that the uncut side is facing up. 4. Continue to cut as shown in Figure 1, with the knife perpendicular to the cutting board, and slice in an angle towards your body. Do not cut it off. Don't be afraid of cutting it off. 5. The cut eggplant looks like this when you pick it up with your hands.

3. Heat the iron plate, add a proper amount of oil, put the soaked and drained eggplant in and fry until soft. Because it has been cut, you need to turn it over slowly and carefully, otherwise it will break easily.

The detailed method and steps for low-oil grilled eggplant have been introduced. After understanding the necessary steps, all you have to do now is put it into practice. Believe in yourself and start practicing.