http://www.thekitchn.com/feedburnermain
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Eggplant can be one tricky fruit to cook (yes, it’s actually a fruit — not a vegetable), particularly when fried and sautéed. Often the result of being mistreated, it can get a bad rap — one it doesn’t entirely deserve.
When handled right, eggplant’s texture ranges from tender and creamy, to silky and smooth. When things go wrong, it’s another story entirely. Its inner flesh acts like a sponge, soaking up every drop of oil it touches. It becomes sodden, greasy, and ultimately makes for quite a heavy dish. But it doesn’t have to be that way — this is how to prevent greasy eggplant from happening.
Filed under: Fitness
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