Eggplants have always been around but recently, many recipes have been using eggplants which has led everyone to explore an array of flavors offered by the eggplants. In fact, it has become an ultimate vegetable for people who want to lose extra pounds but that requires frying with a smaller amount of oil. On the other hand, in case you don’t know how to fry eggplant with minimal oil, the instructions are mentioned in this article!
How To Fry Eggplant With Lesser Oil?
There are different ways of preparing eggplants and using less oil will demand proper soaking and salting. For the most part, the squishy and soft form of the eggplant contains multiple air pockets that work as a sponge for absorbing liquids and hot oils. This means when you fry eggplants with oil, it will absorb the oil, so your mouth will be filled with oil. So, if you want to fry eggplants with a minimal amount of oil, the trick is to ensure the delicate application of oil in the pan. In the section below, we are sharing the instructions;
- To begin with, you need to slice whole eggplants into slices and make sure they are at least one to two inches in width
- Once the eggplant is sliced, sprinkle them with salt and rinse off the extra salt (you can also clear off the excess salt)
- Opt for a nonstick pan and make sure you are careful about the cooking. Once you have the pan, spray oil into your pan and add eggplant slices
- Once the eggplant slices are in the pan, season them, and don’t forget to be careful
- Let the eggplant cook up to a golden-brown appearance and fry them on both sides (two to three minutes for one side are enough but you can also check yourself)
- When the eggplants are cooked, remove them from your pan and use the drying rack to drain it
- When the eggplants cool down, you can devour them or serve them
These instructions are enough to fry eggplants with minimal oil, but if you do not want to use oil at all, you can opt for a bit of vegetable broth and water. To use vegetable broth or water, follow the below-mentioned instructions;
- Take your pan and add up to two tbsps. of water or broth to your pan
- Put the salted eggplants to your pan and add some water or broth on the top (make sure you don’t add too much broth or water because it can result in moist or soggy eggplant)
- Keep cooking the eggplant slices until they achieve a crispy and browned texture
The instructions mentioned in this article are enough to fry eggplant with zero to minimal oil or with other liquids. On the other hand, you want to ensure that eggplants don’t come out soggy. Keep in mind that eggplants tend to oxidize and will attain a brown appearance if left out of the pan for too long. So, it’s best to cut the eggplant slices only a few minutes before cooking, and don’t forget to rub some lemon juice.