Method 1: Add more oil

When frying eggplant, it is best to add more oil, add some pepper or garlic slices and fry until fragrant. Add the eggplant and keep turning it until it is almost cooked. Season with salt and garlic, and add a small amount of white vinegar or diced tomatoes. The eggplant fried in this way does not turn black and has a rich and delicious flavor.

Method 2: Soak in salt water

Immediately soak the cut eggplants in light salt water, pick them up and drain them before cooking, so that they will not change color.

Method 3: Fry the eggplant thoroughly

When making roasted eggplant, the eggplant pieces must be fried thoroughly in the oil pan first, so the enzymes have been fully killed. After adding other seasonings, it will no longer turn black. I hope it helps you, and I hope you will adopt it.