How to make eggplant with oil? It's delicious and simple

Eggplant can be steamed, cold mixed, or stewed with oil, which is both healthy and simple. Eggplant is rich in nutrients, containing dietary fiber, vitamins, and minerals, suitable for various cooking methods.

1. Steamed Eggplant

Steamed eggplant is the simplest method to preserve its original flavor. Cut the eggplant into long strips or chunks, steam in a steamer for about 10 minutes until soft and tender. Steamed eggplants can be dipped in garlic paste, soy sauce, or sesame sauce for consumption, with a delicate and refreshing taste. Steamed eggplant is low-fat and low calorie, suitable for people who want to lose weight.

2. Cold Eggplant

Cold eggplant is appetizing and refreshing, suitable for summer consumption. Steam or cook the eggplant and tear it into strips. Add minced garlic, cilantro, soy sauce, vinegar, and a little chili oil and mix well. Cold mixed eggplant can maximize the retention of water-soluble vitamins in eggplant and avoid high temperature damage to nutrition.

3. Stewed Eggplant

Eggplant is stewed with vegetables such as tomatoes and green peppers to create a delicious taste. Cut the eggplant into pieces and put it directly into the pot. Add an appropriate amount of water and other ingredients and stew until soft and tender. During the stewing process, eggplants absorb the freshness of the soup without the need for additional oil. This method is suitable for pairing with rice or noodles.

Fourth, baking eggplants

Oven baking eggplants is also a healthy choice. Slice or cut the eggplant into pieces, sprinkle a little salt and spices, and bake in the oven until the surface is slightly charred. Grilled eggplant is crispy on the outside and tender on the inside, and can be paired with yogurt sauce or tomato sauce for consumption. Baking can reduce oil intake while preserving eggplant nutrition.

5. Eggplant puree

Mash the steamed eggplant into a paste, add a small amount of sesame paste, garlic paste, and seasoning, and mix well. Eggplant puree has a dense texture and can be applied to whole wheat bread or used as a dipping sauce. This method is particularly suitable for the elderly and children, and is easy to digest and absorb. The cooking method of eggplant without oil can reduce oil intake, making it more suitable for people with high blood sugar, high blood sugar, and weight loss. It is recommended to choose fresh and tender eggplants with smooth and glossy skin. Eggplant contains solanine, which may cause discomfort when eaten raw. It must be cooked before consumption. In daily diet, other vegetables can be cooked together to ensure a balanced nutrition. Eggplant is cold in nature and should not be consumed excessively by those with spleen and stomach deficiency and coldness.