Photo: しん Shin (@sinyasai) - image used with permission

Say sayonara to oily eggplants in the frying pan with Japanese farmer’s healthy lifehack

By grape Japan

Eggplants (or aubergines, if that's what you call them) are a versatile vegetable featured in the culinary traditions of many countries around the world. In Japan, they're added to things like miso soup, grilled and seasoned in side dishes like 揚げびたし agebitashi, and featured in dishes adapted from other countries such as mapo tofu, curry and pasta.

However, there are two common problem with cooking eggplant in the frying pan: First, the vegetables easily lose their shape. Second, their flesh easily absorbs oil.

While the first one is unfortunate if you're trying to create a beautiful presentation, the second one has direct repercussions for those who are trying to cut calories and reduce lipids in their diet. Eggplant is known to lower LDL cholesterol but its effects are negated if you're cooking with butter or cooking oils high in saturated fats.

Moreover, Japan has dozens of varieties of eggplants, some of them native to specific regions, each with slightly different tastes. If you want to truly appreciate the natural taste of your eggplant, the flavor of oil can get in the way.

A Japanese farmer's healthy lifehack

Japanese farmer しん Shin (@sinyasai), who also grows eggplants, posted a simple lifehack on his Twitter account that can reduce the amount of oil absorbed by your eggplants when you fry them.

It's so easy.

Photo: Reproduced with permission from しん Shin (@sinyasai)

All you need to do is soak the eggplants in salted water for 10 minutes. Don't worry about your sodium intake. All you need is 1% salt water for it to work. This allows the eggplant to absorb less oil when heated.

Photo: Reproduced with permission from しん Shin (@sinyasai)

This simple technique took many netizens by surprise, as the tweet elicited comments such as: "What the heck! It's so easy!" and "I didn't know that! I'll give it a try next time!"

If you want to keep more oil away from your eggplants, why don't you give it a try?

Read more stories from grape Japan.

-- Join Spy x Family at the ballpark with 12-league Japanese baseball goods lineup

-- Osaka’s Demon Slayer: Kimetsu no Yaiba cafe serves up Inosuke curry and Tanjiro soda float

-- Monster Hunter items ‘Raw Meat’ and ‘Burnt Meat’ come to life as cushions in Japan

© grape Japan

©2024 GPlusMedia Inc.

Login to comment

Salt is not only table salt, it can have surprising effects in cooking, cleaning and so on. And it's not expensive.

2 ( +2 / -0 )

Why not just roast them under a grill or in an oven? They taste better that way and you don't need oil. Or, roast, take off the skins and blend with olive oil, lemon juice, nerigoma (tahini) and garlic to make an amazing babaganoush. Delicious with flat bread.

8 ( +8 / -0 )

Yes, Middle-Eastern style. I love Babaganoush.

3 ( +3 / -0 )

We have been doing this ever since with all kinds of vegetables, bananas, etc, not knowing this benefit.

0 ( +0 / -0 )

You can also use salt before you begin to cut an onion to avoid teary eyes. Just cut it into a quarter (4) and leave it on a water with salt for about 10 minutes.

0 ( +0 / -0 )

Login to leave a comment

Facebook users

Use your Facebook account to login or register with JapanToday. By doing so, you will also receive an email inviting you to receive our news alerts.

Facebook Connect

Login with your JapanToday account

User registration

Articles, Offers & Useful Resources

A mix of what's trending on our other sites