Timeline for How to fry eggplant with less oil?
Current License: CC BY-SA 3.0
20 events
| when toggle format | what | by | license | comment | |
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| Mar 2, 2016 at 1:44 | vote | accept | Googlebot | ||
| Feb 11, 2016 at 0:15 | comment | added | Wayfaring Stranger | I've fried the long asian types in slices, with or w/o breading, and they absorb less oil than the American grocery store globe types. Tastier too, plus you don't have to press them with salt. | |
| Feb 10, 2016 at 19:29 | answer | added | Marc Luxen | timeline score: 2 | |
| Nov 18, 2015 at 23:05 | comment | added | rackandboneman | Method I recently tried with small (japanese style) eggplants: cutting them crosswise like you would for stuffing them, then braising them whole (unstuffed) - will suck up oil and cooking liquid through the cuts, but not as much as if the inner surfaces were exposed straight. Gets them tender without disintegrating or washing all the flavor out. You can cut them further apart when almost done... This might or might not work with the bigger styles... | |
| Nov 18, 2015 at 1:04 | history | tweeted | twitter.com/StackCooking/status/666783911977054208 | ||
| S Nov 17, 2015 at 19:12 | history | edited | NadjaCS | CC BY-SA 3.0 |
Syntax, grammar. Removed "not" which was not supposed to be there.
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| S Nov 17, 2015 at 19:12 | history | suggested | eirikdaude | CC BY-SA 3.0 |
Syntax, grammar. Removed "not" which was not supposed to be there.
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| Nov 17, 2015 at 10:49 | review | Suggested edits | |||
| S Nov 17, 2015 at 19:12 | |||||
| Nov 16, 2015 at 10:26 | answer | added | Nai | timeline score: 0 | |
| Nov 16, 2015 at 6:50 | comment | added | TFD | @rumtscho there is oily, and then there is eggplant which sponges up more oil than you could possible want. Grilling(broiling) or baking in oven is the trick | |
| Nov 16, 2015 at 4:44 | answer | added | dmh | timeline score: 5 | |
| Nov 15, 2015 at 12:08 | comment | added | rumtscho♦ | Why do you fry it if you don't want it oily? | |
| Nov 15, 2015 at 11:14 | answer | added | Kallisti Dischordia | timeline score: 1 | |
| Nov 15, 2015 at 0:42 | answer | added | Fabby | timeline score: 2 | |
| Nov 14, 2015 at 23:42 | comment | added | rackandboneman | yes, as in roundels (probably exposing a lot of cut fibre ends) vs strips cut top to bottom (probably side of the fibre)... | |
| Nov 14, 2015 at 23:39 | comment | added | Googlebot | @rackandboneman from direction you mean vertical vs. horizontal ? | |
| Nov 14, 2015 at 23:37 | comment | added | rackandboneman | Also, I remember reading something about how the direction you cut it (more surface with or against the "grain" exposed to oil) matters ... cannot find it for the world of it... | |
| Nov 14, 2015 at 22:36 | answer | added | Niki Nichols | timeline score: 10 | |
| Nov 14, 2015 at 19:09 | comment | added | rackandboneman | You could get small eggplants (asian types - be careful, these overcook very quickly!), stuff them and fry them whole, with little unprotected flesh exposed to oil. | |
| Nov 14, 2015 at 18:19 | history | asked | Googlebot | CC BY-SA 3.0 |