What to do if eggplant absorbs oil

When buying eggplants, common types of eggplants are short eggplants and long eggplants. Compared with short eggplants, long eggplants generally taste better. But no matter which type of eggplant, the nutrients it contains are very high. Eating more eggplant can serve as an effective nutritional supplement for the human body. However, in the process of making eggplant, most people find that eggplant absorbs oil. What are some tips to solve this problem?

Why does eggplant absorb oil?

This is because the flesh of the eggplant is soft and contains a lot of water. When cooked with oil as the medium, the water in it evaporates quickly as the temperature of the oil rises, causing the cells to rupture and the oil to enter the eggplant.

How to cook eggplant without absorbing oil

Method 1: After cutting the eggplant into pieces, sprinkle salt to drain the water, then squeeze out the water before cooking. This way the eggplant will soften easily and won’t absorb much oil. Just be careful when cooking and add less or no salt.

Method 2: This is similar to the principle of sprinkling salt above. Let the moisture in the eggplant evaporate first, and then cook it after it becomes soft. Generally, it is enough to cook a plate of eggplants on high heat for 2-3 minutes. You can adjust the power according to your own microwave.

Similar to this method is the dry stir-fry method, which is to not add oil before frying the eggplant, dry-fry to remove the moisture from the eggplant, then serve and continue with the normal procedure.

Selection of eggplant

Tender eggplants are dark in color, relatively light in weight, and have a greenish-white skin at the lower part of the calyx (the butt); older eggplants are bright in color, have thick and tight skin, and are heavy; in addition, long eggplants that are thinner are also more delicious than those that are too thick.