Eggplants always absorb (a lot) too much oil when cooked !
It's not easy to cook them in a frying pan without adding too much fat...
Result, we add more, we add more but there is never enough. Hello calories!
Fortunately, my grandmother gave me a kitchen trick to prevent eggplants from absorbing too much oil.
The trick is to coat them with egg white before baking. Watch:
1. Peel and cut the aubergines.
2. Collect the whites of two eggs using this trick.
3. Beat the egg whites for a min.
4. Using a pastry brush, carefully coat the aubergines with a thin layer of egg white.
5. Flip the aubergines and coat the other side well.
6. Heat a little oil in the pan.
7. Cook your aubergines in a skillet over low heat.
There you go, you've cooked your eggplants without adding (too much) fat :-)
Indeed, the egg white will prevent the eggplants from absorbing all the oil.
Now you can prepare delicious moussakas, melanzanas, caponatas and many other dishes without unwanted calories...
