Family Best Time >> Food

The Genius Trick To Prevent Eggplants From Absorbing TOO MUCH Oil.

The Genius Trick To Prevent Eggplants From Absorbing TOO MUCH Oil.

Eggplants always absorb (a lot) too much oil when cooked !

It's not easy to cook them in a frying pan without adding too much fat...

Result, we add more, we add more but there is never enough. Hello calories!

Fortunately, my grandmother gave me a kitchen trick to prevent eggplants from absorbing too much oil.

The trick is to coat them with egg white before baking. Watch:

The Genius Trick To Prevent Eggplants From Absorbing TOO MUCH Oil.

How to

1. Peel and cut the aubergines.

The Genius Trick To Prevent Eggplants From Absorbing TOO MUCH Oil.

2. Collect the whites of two eggs using this trick.

3. Beat the egg whites for a min.

4. Using a pastry brush, carefully coat the aubergines with a thin layer of egg white.

The Genius Trick To Prevent Eggplants From Absorbing TOO MUCH Oil.

5. Flip the aubergines and coat the other side well.

6. Heat a little oil in the pan.

7. Cook your aubergines in a skillet over low heat.

Result

The Genius Trick To Prevent Eggplants From Absorbing TOO MUCH Oil.

There you go, you've cooked your eggplants without adding (too much) fat :-)

Indeed, the egg white will prevent the eggplants from absorbing all the oil.

Now you can prepare delicious moussakas, melanzanas, caponatas and many other dishes without unwanted calories...