Recipe baklajanov

Eggplants are ideal for baking, preserving and cooking sauces. This vegetable is very useful, it contains the optimal amount of calcium, potassium, phosphorus, iron, there is carotene necessary for our body and a large amount of B vitamins. With proper preparation, eggplant can be an excellent dietary product.




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Raw eggplant contains only 24 calories per 100 g. But when frying, they absorb oil and their calorie content increases to 107, and with garlic and tomatoes up to 132 calories. How to cookeggplant? There is a way out, and we will share it.

How to fry eggplant without excess oil

1. Before frying eggplant mugs, place them in the microwave. Warm up at maximum power for 5-7 minutes until semi-ready. Eggplant should soften, let juice, soak in juice. Now you can roast it in a frying pan. Eggplant soaked in juice will almost not absorb oil and will roast much faster.
   
   
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2. Soak the sliced eggplant in salt water. Then drain the water, squeeze it slightly and you can put it in a pan. Now frying oil will need quite a bit. Simple and convenient!
   
   
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3. Cut the eggplant, salty, leave for 20, 30 minutes. Pour the juice and fields of eggplant with oil at the rate of 4 tbsp. l. per 1 kg. After that, you can mix them directly with your hands to evenly distribute the oil. Now you can fry in a completely dry pan.
   
   
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4. To put a small barrier between butter and eggplant, you can roll them in salted flour.
   
   
   

In this article, we explained How to fry eggplant properly. Now you can enjoy them without the risk of gaining extra pounds. Eggplants go well with other vegetables - tomatoes, pepper, zucchini. Eggplants perfectly complement meat dishes and even replace meat for those who decide to switch to a vegetarian diet. Interesting fact: in the botanical sense, eggplant is a berry.