Eggplants will no longer turn into "oily sponges": fry them in a clever way
A dish made from eggplants will not only be tasty, but also low-calorie.
When frying eggplants, the vegetable absorbs oil right before your eyes. What happens is somewhat reminiscent of a sponge that absorbs water.
As a result, the finished dish turns out too fatty. It is easy to avoid this outcome. It is enough to fry the eggplants in a different way.
You won't need a frying pan for this. It's better to use a grill or oven. The "eggplants" will be well-baked, will retain their juiciness, but won't drip oil.
A non-stick frying pan will not give the same results as an oven or open fire. The vegetable will not be fried well because there is no contact between the eggplant and the frying pan.
Thus, eggplants can be cooked on a grill, barbecue or in the oven. This way they will not turn into "oily sponges", and even those on a diet can eat this dish. Low-calorie eggplants will be a great addition to meat, chicken or fish.
