Grilled, pan-fried or fried, eggplants are a real fat sponge. Here is the infallible trick to rid them of all fat.
The trick to prevent eggplants from absorbing too much fat
Follower of light and healthy recipes, you mainly opt for a healthy and balanced cuisine. You therefore do not hesitate to favor seasonal vegetables by using them in different ways, whether for the preparation of starters or dishes. And if there is a vegetable that lends itself to it, it is undoubtedly the eggplant. Moussaka, ratatouille, caponata, lasagna… so many dishes whose star element is eggplant . However, this vegetable has a major drawback: its flesh absorbs too much fat during cooking . As a result, the eggplants are full of oil, which tends to make your dishes heavier and less tasty in the mouth.
But rest assured, there is a trick to prevent eggplants from absorbing too much oil and therefore becoming too oily. A godsend if you want to keep your line while enjoying the nutritional benefits of this vegetable.
Egg white for less fatty eggplants
Often when you decide to bake a cake or pie, you find yourself having to separate the egg whites from the yolks. The problem is that you don’t know how to use them later, especially since they don’t keep as they are for long. Unable to use them, you are forced to throw them away most of the time. A real waste, especially if you have decided to reduce your food waste as much as possible. But, from now on, you won’t have to come to that anymore.
Thanks to simple egg whites, you will obtain delicious and above all less fatty aubergines, after cooking. Indeed, by covering your eggplants with egg white, the latter will form a protective layer that will prevent the oil from penetrating the flesh of the eggplant .
How to use egg white on your eggplant?
If you still don’t know how to use egg white to cook your eggplant, here is a fairly simple and quick method that you can adopt whenever you want to prepare a dish based on this healthy vegetable.
- Wash the aubergines by running them under running water;
- Cut them into cubes, rings or slices depending on the dish you plan to prepare;
- Take an egg, split it and separate the white from the yolk;
- Vigorously beat the egg white in the bowl;
- Lightly brush your aubergines with the egg white using a pastry brush;
- Put your aubergines in a frying pan, accompanying them with a light drizzle of vegetable oil to cook them.
Now you won’t have to worry about excess fat covering your eggplants, even if you decide to dip them in hot oil to cook them.
Milk and coarse salt tip for less bitter eggplant
There is a method to prevent your eggplants from retaining their bitter taste after cooking. Take the aubergines that you have cut into thick slices, then immerse them in a mixture of milk and coarse salt, for about 3 hours. Once the three hours have passed, let them drain naturally using a colander or using a paper towel to mop them up more quickly.
This technique will not only eliminate all the water that promotes the absorption of oil during cooking, but also to disgorge your eggplants .
Thanks to this trick, you will be able to give free rein to your gluttony but above all, you will no longer have any excuse not to eat eggplant in the future, regardless of its cooking method.