Frying eggplant can be an oil-consuming problem, which is quite a dilemma. Using too much oil isn't good for your health, but without enough oil, the eggplant doesn't turn out tasty. So, what's the solution?
Eggplant is highly nutritious. Its rich vitamin content helps protect cardiovascular health, and eating it regularly can help remove freckles and has anti-aging benefits. However, despite its health advantages, eggplant can be tricky to cook deliciously. Stir-frying it requires a large amount of oil, and this cooking method can diminish the nutritional value of the dish. How can you have the best of both worlds? Let me share a little secret with you now, allowing you to make delicious stir-fried eggplant using only the normal amount of oil you would use for any other vegetable.
It's best not to peel the eggplant. Many people find the skin of the eggplant to be a bit tough and usually peel it before cooking. However, the skin and the area just beneath it are rich in Vitamin P. Vitamin P can enhance the adhesion of human cells, soften the walls of blood vessels, increase the elasticity of capillaries, and prevent microvascular hemorrhage. Therefore, it is very beneficial for preventing and treating cardiovascular diseases and other related conditions. For this reason, it's best not to peel the eggplant.
Soaking the cubed eggplant in water for a short while can reduce the amount of oil needed. After being cut into cubes, eggplant can easily turn black. Therefore, you should soak the cubed eggplant in cold water or a low-concentration saltwater solution for a short time. This effectively prevents the eggplant cubes from oxidizing and turning black. At the same time, because eggplant itself contains a certain amount of "heat toxins," soaking can help draw them out. After soaking, give the eggplant a quick rinse with clean water. By doing this before cooking, you can significantly reduce the amount of oil needed for stir-frying, requiring only the normal amount you would use for any other dish.