1, trick one: cut the eggplant rolled to the block, put the salt water to soak, this can prevent black, and eggplant in the frying will not absorb the oil. Do grilled eggplant is the same, in advance to the eggplant smeared with some salt paste, kill the excess water, and then put on the charcoal grill, and then finally brush the oil will not inhale too much oil!

2, Tip 2: do eggplant pot or roasted eggplant, first cut the eggplant into rolled blocks, and then pat a layer of dry starch, and then go to take to deep fry or do eggplant pot, the oil will be blocked on the outside of the eggplant, eggplant oil absorption capacity will be greatly reduced.

3, trick three: you can take people commonly used drying method, microwave method, steam method, blanching method and other different ways to make the eggplant dry or soften, so you can greatly reduce the eggplant oil absorption capacity, but also as far as possible to maintain the taste of eggplant. Usually I would choose the steam method, which is to steam the eggplant in the line before burning.

4, Tip 4: the above three ways, can only reduce the amount of oil intake, but want to eat really healthy, refreshing, non-greasy eggplant, the best way to abandon the deep-fried oil frying, instead of using the method of steaming to do, for a change of taste is also good.