Introduction: The problem of eggplant dishes requiring a lot of oil is a frustrating one. Using more oil isn't good for your health, but without it, the eggplant doesn't taste as good. So, what's the solution?
Eggplant is highly nutritious. Its rich vitamin content helps protect vascular health, and eating it regularly can help remove facial freckles and has anti-aging benefits. However, despite its health benefits, eggplant can be difficult to cook deliciously. Stir-frying eggplant requires a large amount of oil, which to some extent reduces the nutritional value of the dish. How can you have the best of both worlds? Let me now share a little secret with you that allows you to make delicious stir-fried eggplant using only the normal amount of oil for cooking.
It's best not to peel the eggplant. Many people find the skin of the eggplant to be tough and usually peel it before cooking. However, the skin and the area where it connects to the flesh are rich in Vitamin P. Vitamin P can enhance the adhesion of human cells, soften blood vessel walls, increase the elasticity of capillaries, and prevent microvascular hemorrhage, making it very effective in preventing and treating cardiovascular diseases, scurvy, and other conditions. Therefore, it's best not to peel the eggplant when eating it.
After cutting the eggplant, soaking it in water for a short time can reduce the amount of oil needed. Once cut, eggplant can easily turn black. Therefore, you should soak the cut eggplant in cold water or a low-concentration saltwater solution for a short while. This can effectively prevent the eggplant pieces from oxidizing and turning black. At the same time, because eggplant itself contains heat toxins, soaking can draw these toxins out. After soaking, rinse the eggplant briefly with clean water. After this process, when you cook it, you will need less oil for stir-frying; only the normal amount of oil for cooking is required.