December 17, 2018
When you fry an eggplant, it acts like a sponge and absorbs oil. This is why you should learn how to fry it without absorbing any oil at all!
Before you start cooking an eggplant, you should get rid of any liquid residues and coat it well so it won’t absorb oil. For this reason, slice your fruit (yes it’s a fruit) and place it in a colander. Add a generous amount of salt and let it sit over the sink until all the liquids are eliminated. Then, coat the slices in flour or breadcrumbs depending on your preference.
You can either use a non-stick pan or a low fat fryer such as Actifry to cook your eggplant slices. In both cases, you will only need 1 tablespoon of your favorite cooking oil to achieve perfect crispy results in no time.
As discussed, the batter used to coat the eggplant slices will reduce the absorption of oil during the cooking process. Nevertheless, when you’re done cooking them, make sure you place them on paper towels in a plate. That way, whatever the quantity of oil absorbed by the slices while cooking will be transferred to the paper towels and you will end up with a delicious, crunchy and healthy appetizer. Happy Frying!
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