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What is the secret of frying eggplant with low oil?

Study guide

One of the problems with frying eggplant in oil is the excessive absorption of oil by the eggplant. If you do not follow some tips, eggplant may absorb a lot of oil when frying; Because the inner mantle of eggplant is like a sponge full of small holes and absorbs oil. To understand the secret of frying eggplant with low oil, do not miss the continuation of this article.

Why does eggplant absorb so much oil when frying?

Consumption of healthy and unprocessed oils and fats in moderation is essential for human health. However, when it comes to processed oils, it is best to reduce your consumption as much as possible. The presence of air cavities in eggplant causes an increase in oil absorption. When you add eggplant to a pan of hot oil, the eggplant may quickly absorb the oil in the pan and you will have to keep adding the oil.

But why does this happen? The cause of this is the cellular structure of eggplant. Eggplant has a soft, spongy mantle that is filled with tiny air cavities. These bubbles absorb hot oil or liquids quickly. There is no method that can reduce the oil absorption by eggplant to zero. However, there are ways to reduce oil consumption when frying eggplant.

Methods of frying eggplant with low oil

1. Spread the oil on the eggplant

Instead of pouring the oil into the pan, rub it on the eggplant with a cooking brush. This way, you will have more control over the oil you consume. This method works best when you cut the eggplant in half or cut it in half. First, rub the oil on one side of the eggplant that you want to put on the pan and immediately place it on the hot pan. Then, before turning the eggplant, spread the oil on the other side as well Reverse it. By doing this, you can prevent the eggplant from absorbing oil.

۲. Put the eggplant in the microwave first

Before frying the eggplant, put the pieces in the microwave. Place the eggplant on parchment paper and place in the microwave for 5 minutes. This changes the sponge structure of the eggplant and prevents it from absorbing too much oil.

3. Use salt

You can use salt to get the water out of the eggplant. Salt changes the structure of eggplant and removes moisture from its cells. The air cavities are then filled with water. Humidified air cavities will no longer have enough space to absorb oil as before. To do this, pour salt on the eggplant slices and leave for 30 to 60 minutes. Then wash it and dry it again before frying.

4. Soak the eggplant in milk

Putting the eggplant in the microwave or salt changes the structure of the eggplant. But milk consumption does this differently. Soaking eggplant slices in milk for 1 to 2 hours fills the structure filled with eggplant air cavities with milk and does not allow more oil to be absorbed during frying.

5. Use egg whites

By using egg whites on eggplant, you can use less oil when frying. Just be careful to sprinkle the oil in the first minute of frying the eggplant so that nothing falls on your hands or face.

How to fry eggplant in low oil with egg white

Time required to prepare: 15 minutes.

Materials needed:
– 450 grams of eggplant;
– Salt in the required amount;
– 2 egg whites;
– Black pepper in the required amount;
– Oil with high smoke point (such as corn oil, sunflower, sesame and canola).

Method of preparation and preparation

  1. Cut the eggplant into approximately 1 to 1.5 cm dimensions. Then add a little salt to the eggplant and leave it for 20 to 30 minutes. This way you can get rid of any bitterness in the eggplant. You will also need less oil when frying.
  2. Wash the eggplant slices well to remove the salt. Then dry it.
  3. Pour a little salt on the eggplant slices; Because the salts that were previously on the eggplant have been removed by washing. If you are allergic to salt, you can avoid adding salt at this stage and use salt at the end to increase the taste. If you wish, you can add a little black pepper to the eggplant.
  4. Beat 1 egg white in a small bowl for 60 seconds.
  5. Brush a thin layer of egg white on the eggplant. Make sure the entire surface of the eggplant is covered with eggs. Then, turn the slices over and rub the egg white on the other surface so that the egg white is all over the surface of the eggplant.
  6. In a non-stick pan, pour oil to a depth of about 0.5 cm and place on a medium flame until hot enough. The ideal temperature for frying eggplant is 365 to 375 degrees Fahrenheit (185 to 190 degrees Celsius). The best way to control the temperature is to use a thermometer. You can also test the bread on oil. To do this, put a piece of bread in the pan. If it turns brown within 60 seconds, the oil temperature is great for frying. When you are rubbing egg whites on eggplant, you can raise the gas temperature to save time.
  7. It is best to put a limited number of eggplant slices in the oil at all times so that the oil temperature does not drop too much.
  8. Be careful not to splash oil in the first minute of frying. Let each side of the eggplant fry for 2-3 minutes until golden brown. Then remove them from the pan and wipe dry with a tissue.


It is better to consume oils and fats in the diet in moderation. Due to the special structure of eggplant, frying eggplant will usually require a lot of oil. There are several ways to fry eggplant with a little oil. These include rubbing oil on the eggplant, using salt, using egg whites, putting it in the microwave, and putting it in milk.






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