I usually like to eat eggplant, but the eggplant is the most fragrant after oil, and the soft taste is particularly good. However, frying eggplant costs oil and is not healthy. I have a little trick here to make the eggplant not absorb oil. In fact, it is very simple. After the eggplant is cut, marinate the water with a little salt, and squeeze the water out of the eggplant before it goes out of the pot, It won’t absorb oil at all. You can fry eggplant with little oil. The eggplant is not greasy, fragrant and soft. It’s very delicious!


200g long eggplant
150g eggs
2 g salt
4G garlic
8 g oil
4 g Shenghua
3 G oyster sauce
2G balsamic vinegar


Step 1
Cut the long eggplant into strips and marinate it for a while.

Step 2
Beat the eggs into a bowl, add salt and beat them into egg liquid.

Step 3
Pour oil into the pot. After the oil is hot, pour in the egg liquid and fry it into a block.

Step 4
Squeeze out the water from the eggplant, pour a little oil into the pot and stir fry the eggplant until soft.

Step 5
Mix raw soy sauce, garlic, oyster sauce and vinegar and pour into the pot.

Step 6
Finally, pour in the eggs and mix well.