How to Fry Eggplants Without Oil Absorption

To reduce the oil absorption of fried eggplants, methods such as hanging paste pretreatment, controlling oil temperature, and rapid oil extraction can be used. The key is to change the loose structure of eggplant and shorten the high-temperature contact time. The oil absorption of fried eggplant is mainly related to its sponge like tissue structure. The intercellular spaces in eggplant flesh are large, and at high temperatures, the cell wall ruptures to form oil absorption channels. The use of starch or egg batter can form a protective layer. After starch gelatinization, the surface pores are closed, and the proteins in the egg batter can block the penetration of oil when they solidify under heat. It is recommended to control the thickness of the paste at around 2 millimeters. If it is too thick, it will affect the taste, and if it is too thin, it will lose its oil blocking effect. The use of a 1:1 mixture of corn starch and flour has a better effect, which can balance crispness and oil absorption control.

It is most ideal to control the oil temperature between 170-180 degrees Celsius. Too low a temperature can cause eggplants to be soaked in oil for a long time, while too high a temperature can cause the surface to char too quickly and the interior to remain unripe. Chopsticks can be used to test the oil temperature, and when dense small bubbles appear around after insertion, it meets the standard. Fry in batches to avoid cooling, and the amount added at a time should not exceed one-third of the oil content. The frying time should be controlled within 3 minutes, and the golden surface should be immediately removed. At this time, the internal water evaporates to form a steam barrier, which can reduce subsequent infiltration. After removing it, tilt it and place it or use kitchen paper to remove surface oil to prevent residual temperature from continuing to penetrate.

In daily cooking, it can be paired with low oil cooking methods such as steaming and cold dishes to balance the diet. Choosing purple skinned eggplant has a firmer flesh, and pre salting to squeeze out moisture can also reduce oil absorption. Pay attention to controlling the frequency of intake of fried foods, and it is recommended that people with high blood pressure and high blood lipids do not exceed twice a week. After frying, eggplants can be paired with acidic seasonings such as vinegar and lemon juice, which not only relieve greasiness but also help with fat metabolism. Retaining eggplant skin can increase dietary fiber intake, promote intestinal peristalsis, and reduce oil absorption.