KOMPAS.com – Eggplant is a versatile cooking ingredient and is loved by many people in Indonesia.
Apart from being easy to process, the soft texture of eggplant combines perfectly with various typical Indonesian spices.
However, keeping the purple color of eggplant beautiful when cooked is often a challenge. Likewise, reducing the amount of oil absorbed by the eggplant.
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To produce delicious and healthy dishes, there are several simple tricks that can be applied when cooking eggplant.
This article will discuss practical steps so that eggplant not only looks appetizing, but is also free from excess oil, reported by Delicious Dish And Taste.
1. Choose fresh and high quality eggplant
Choosing fresh eggplant is an important first step. Fresh eggplant usually has smooth skin, a deep purple color, and is not soft when pressed. Avoid eggplants with a dull surface or black spots, because the quality has decreased.
2. Soak the eggplant in salt solution
Soaking the eggplant pieces in a salt water solution for 15 minutes helps reduce the water content in them. This step also prevents the eggplant from absorbing too much oil when cooked, resulting in healthier results.
eggplant illustration. Consuming too much eggplant can inhibit the absorption of iron by the body.3. Cut with the Right Technique
Cut the eggplant according to the recipe requirements, but not too small so that the texture remains firm. Longitudinal or thick cuts are better to reduce surface contact of the eggplant with oil during cooking.
4. Use Alternative Cooking Techniques
If you want to use less oil, grill or steam the eggplant first before sautéing it. This method keeps the purple eggplant color beautiful while producing a soft texture without an oily taste.
5. Cook in a Short Time
Eggplant has the property of absorbing oil and water quickly. Therefore, cook the eggplant for a short time over high heat so that the texture and color are maintained. This technique also helps preserve the natural flavor of the eggplant.
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