If you like to eat eggplants, but don't like very greasy food, then this advice is for you. We will share with you how to fry eggplants without them absorbing too much fat. So, in addition to eating a bit healthier, you will also save on the expensive oil.
The important thing when frying eggplant is to make a special breading.
- The first thing you need to do is cut the eggplants. It is a good idea to cut the eggplant into equal sized pieces, so that they can all cook at the same time;
- After that, the eggplants should be salted and left for about 15 minutes before being breaded. This will remove the excess liquid and bitterness of the eggplant;
- Before you start frying the eggplants, you should very well roll them in flour and then in an egg, which you have mixed with a little salt. This way, the eggplants become tastier and a lot of fat is saved;
- The breading "prevents" the fat from being absorbed by the eggplant. They remain crispy and very tasty and the oil can be reused.
To prevent the eggplants from becoming greasy, you can put a few beans in the frying pan or salt the oil. That way you will have crispy eggplants, which won't be very greasy.