Zucchini and eggplant absorb too much oil: how to fix the situation
Now is a great time to actively pamper yourself and your family with dishes based on eggplant and zucchini.
Many agree that vegetables are most appetizing when fried.
However, one significant problem arises: the products absorb vegetable oil too actively, significantly increasing its consumption.
It is also worth noting that the taste of eggplants and zucchini is reduced: they are too fatty. Also, such food can quickly lead to weight gain due to its high calorie content.
What trick will help to cope with this problem?
First, you need to chop the zucchini or eggplant in the usual way. In one container, we keep a chicken egg, lightly beaten beforehand.
In the second container, wheat flour should be waiting for us.
The chopped zucchini and eggplant are seasoned with salt and spices. Then they need to be doused with chicken egg and a breading layer made of flour.
After this, you can safely fry the vegetables.
The taste and quality of the dish will not leave anyone indifferent.
