Eggplant turns black when fried, mainly because the enzymes in eggplant react with oxygen in the air, which leads to discoloration and blackening, so it is ok to add vinegar, balsamic vinegar, aged vinegar or white vinegar when cooking. Adding vinegar can block oxidation, neutralize oxidation reaction, and keep eggplant from turning black. Therefore, when frying eggplant, you can add a proper amount of vinegar to prevent it from turning black. If you cook it for a while, it will become softer and more delicious.

2. Add lemon juice.

When frying eggplant, prepare a lemon first, and then slice it. In the process of frying, lemon juice can be dripped into eggplant, which can block the oxidation reaction, so that the enzymes in eggplant will not immediately oxidize with oxygen in the air and turn black, so that the fried eggplant is white, tender and delicious. Moreover, after adding lemon, eggplant will become more soft and rotten, and at the same time it will give off the aroma of lemon and taste better.