The Secret to Perfect Stir-Fried Eggplant: Skip the Oil First! Master This Trick for Non-Greasy, Tender, Flavor-Packed Eggplant
Eggplant, in its peak season, feels like a gift from the heavens—incredibly affordable, almost as if it’s being given away, and packed with undeniable nutritional goodness. Anthocyanins, vitamins, dietary fiber—it boasts an impressive resume. Yet, this nutritional powerhouse has a notorious alter ego: the moment it hits hot oil, it transforms into an insatiable "oil-guzzling monster." It greedily soaks up fat, emerging from the wok either swimming in grease, unpleasantly heavy, or sulking with an unappetizing, darkened complexion. It’s a vegetable that inspires both love and frustration.