How to cook eggplant without adding too much oil?

Eggplant can be used in 1001 ways in the kitchen. You can serve them stuffed, in a tian, in a ratatouille or even reduced to caviar for an aperitif…

Problem: eggplant has the unfortunate tendency to absorb a lot of the oil used to cook it… Fortunately, there are several effective methods to reduce the addition of oil during cooking. We share our techniques with you!

Did you know that simply keeping the skin of eggplants helps limit the use of fat? And yes, the latter is a natural protection, good to know!

But to create an even more effective protective barrier, we recommend that you generously brush your eggplant pieces with a little previously beaten egg white. This will prevent them from completely soaking up oil when they cook!

To limit excess fat, precook the eggplant slices or cubes by steaming or boiling them in water! This first step will tighten the flesh of the eggplant for a much lighter result when cooked.

Unlike pan-frying, which tends to be the riskiest in terms of adding fat, the oven allows you to limit the use of olive oil when cooking eggplants.

You can use this technique to make a spread or caviar by wrapping the vegetables in aluminum foil before baking them to collect the flesh. It is also possible to rinse the sliced ​​eggplants and bake them in the oven simply brushed with olive oil and a few spices of your choice.

Finally, eggplants – when cut into cubes – can be simply cooked in the microwave with a little water. Perfect for garnishing a pasta dish or a portion of rice!