4 Ways to Prevent Eggplant from Absorbing Too Much Oil

Most eggplant recipes call for roasting, baking, grilling or sauteing, but rarely boiling. Aside from being quick and easy, boiling is one of the healthiest ways to prepare eggplant, which is notorious for soaking up oil.

Chinese eggplant is thin and long, making it very easy to cut into pieces. There’s no need to peel this variety since the skins cook up very quickly. You can cut them however you prefer (round slices, cubes, etc), but traditionally, this type of dish uses eggplant that’s cut into thick matchsticks.

The skin is entirely edible, though with larger eggplants it can be a little tough. If your eggplant is young, tender, and on the small side, the nutrient-rich skin can probably be left on for skillet frying or braising. Otherwise, peel the skin and then slice or cube the flesh.

Japanese eggplant are slightly smaller than Chinese eggplant and have the same dark purple skin as the American and Italian varieties. Also quick cooking but not as mild as Chinese eggplant, they’re excellent for grilling and broiling, and they stand up to the assertive flavors of garlic, soy, and ginger.

1. Brush the oil onto the eggplant. Instead of pouring oil into the pan, brush it on the eggplant flesh.
2. Microwave it first. Before hitting the stovetop, give cubed and sliced eggplant pieces a spin in the microwave.
3. Sweat the eggplant.
4. Soak the eggplant in milk.

Because they have fewer seeds, Chinese eggplants are less bitter than globes and do not need to be salted. Salt is used to draw out bitterness, but this variety is naturally sweet.

Put the Japanese eggplant in an oven at 425 degrees F until it is soft all the way through. Let it cool, then peel all the skin off. Put it in your egg wash and smash it down until it’s flat. You want the eggplant to absorb as much egg mixture as you can. In a hot buttered nonstick pan,…

How To Make Chinese Eggplant In Garlic Sauce Cut eggplants into strips about 2 inches long and 1/2 inch wide. Set aside. Prepare sauce ingredients and set aside. Saute eggplant strips until golden and soft, remove eggplant from skillet and set aside. Add garlic, ginger, spring onion, and bell pepper strips and cook until fragrant.

Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil,…