Just add this 1 kitchen ingredient, your fried eggplant will be crispy and use minimal oil.

foto: YouTube/Indoculinaire Hunter

Use cornstarch to make fried eggplant crispier and not absorb much oil.

Brilio.net - Who doesn't like eggplant? This vegetable is a favorite of many people, whether as a side dish, raw vegetables, or processed into chili sauce. Its soft texture and sweet taste make eggplant suitable for processing into anything. However, there is one classic problem: eggplant absorbs oil very easily when fried! As a result, sometimes the texture becomes soft and less delicious.

Don't worry, there's a surefire trick to prevent your fried eggplant from becoming an "oil sponge". The secret is to use only 1 kitchen ingredient, cornstarch! This method was once leaked by YouTuber @IndoculinaireHunter, and the results are proven to be effective.

1. Cut the eggplant, coat with cornstarch.

- Cut the eggplant to taste (thin or diced).
- Sprinkle the surface of the eggplant with dry cornstarch. Stir well. This flour will close the pores of the eggplant, so the oil won't easily seep inside.

photo: YouTube/Indoculinaire Hunter

2. Heat oil, fry until cooked

- Heat 200 ml of oil in a frying pan.
- Fry the eggplant coated with cornstarch until golden brown. The texture will be crispier and not mushy!

photo: YouTube/Indoculinaire Hunter

3. Drain and compare the results!

- After frying, the remaining oil in the pan is only reduced by 30 ml. If the eggplant is not coated with cornstarch, the oil can be reduced by 50 ml! This means that this flour really prevents the eggplant from absorbing excessive oil.

photo: YouTube/Indoculinaire Hunter

photo: YouTube/Indoculinaire Hunter

photo: YouTube/Indoculinaire Hunter

- Close the pores: The surface of the eggplant is coated with cornstarch to act as a shield from the oil.
- Crispy without the hassle: Cornstarch doesn't change the taste, instead it makes the eggplant's texture crispier.
- Healthier: A little oil is absorbed so fried eggplant doesn't taste bad.

1. Can you replace cornstarch with wheat flour?

Yes, but the results are less than optimal. Wheat flour is heavier and not as effective as cornstarch in closing the pores of eggplant.

2. If there is no cornstarch, what substitute ingredients can be used?

Try using rice flour or tapioca flour. Both also have a light texture that can reduce oil absorption.

3. What is the ideal frying time?

Fry for about 3-5 minutes on medium heat. Make sure the eggplant is evenly browned before removing.

4. Does this trick work for purple or green eggplants?

Absolutely! This trick works for all types of eggplant, including purple, green, or lalap eggplant.

5. Can eggplant that has been coated with cornstarch be stored before frying?

It is better to fry it directly. If stored, the flour can become damp and no longer effective in closing the pores.

(brl/tin)