Just 3 simple tricks to make delicious, less-oily eggplant.

As is well known, cooking eggplant generally requires several times more oil than other dishes, otherwise it is difficult to cook through. However, this poses a dilemma for people with high blood pressure, high cholesterol, or those who are trying to lose weight. They want to eat eggplant but don't want to consume too much oil. So, what can be done?

Actually, there are three ways to cook eggplant that not only save oil but also do not diminish its flavor at all. Come and learn them quickly!

Cold-dressed Eggplant

Eggplant Method 1: Cold-dressed Eggplant Strips

Method:

1. Cut a long, thick eggplant in half lengthwise and then crosswise.

2. Place the cut eggplant in a steamer for 10 minutes, then remove and drain the water. Note that do not squeeze out all the juice from the eggplant to avoid losing more nutrients.

3. Then cut, or preferably tear by hand, into strips.

4. Add salt, vinegar, minced garlic, sesame paste, cilantro leaves, etc., and mix evenly for a cold-dressed dish. It is ready to eat.

Tomato-braised Eggplant

Eggplant Method 2: Stir-fried Eggplant and Tomato Dices

Method:

1. Cut the eggplant into dices the size of a finger joint. Crush the garlic cloves and set aside.

2. Place 2 teaspoons of cooking oil in a wok, add the eggplant dices and minced garlic, and stir-fry.

3. Add a little vinegar.

4. Reduce the heat, cover, and simmer for 2 minutes. When the eggplant becomes soft, add salt, then add small pieces of tomato, stir-fry a few times, and it can be served.

Braised Eggplant

Eggplant Method 3: Di San Xian (Three Freshes from the Ground) and Braised Eggplant

When making these two traditional dishes, you can use a method of first blanching the eggplant and then quickly stir-frying it with oil to avoid deep-frying, which can reduce the amount of oil absorbed by the eggplant.

In addition, when making other dishes, you can also use some techniques to make eggplant less oily and still delicious.

(1) Do not cut the eggplant too large; if cutting into strips, make them thinner; if slicing, make them thinner; if dicing, make them smaller.

(2) Before cooking, sprinkle salt on the cut eggplant to draw out the moisture, then cook it.

(3) After heating the wok, first stir-fry the eggplant dry to reduce its moisture content before adding oil for pan-frying.