Favorite way to cut down oil in eggplant dishes?
Hello cooking hounds,
I've been mostly lurking but as I work at home, also cooking more at home. Finally I can actually make dinner at a reasonable time instead of getting home at 7:30-8 pm to look at the dry beans, dry grains and half tub of hummus and try to come up with a recipe...
My question for today is favored/best ways to make eggplant (I'm planning on Fuchsia Dunlop's fish-fragrant eggplant) with less oil than when the veg is fried. I love eggplant fried but really need to watch my calories - though when I've microwaved or steamed it in the past, have been a bit underwhelmed with its blander squishy character.
I roast eggplant on a sheet pan at about 425, works well with just a coating of oil to prevent sticking.
Fried eggplant is delicious...wish it weren't so unhealthy.
I make moussaka with eggplant slices that I have sprayed with non-stick cooking spray or painted lightly with olive oil and baked in the oven. They are tasty but leathery compared to proper fried eggplant. Since they are layered between sauce the end result isn't leathery at all, though. It absorbs the moisture in the adjacent meat sauce nicely and is soft. The end result of the entire moussaka is pleasantly less oily for not frying the eggplant, so I actually have come to prefer the baked eggplant method.
For pan fried type dishes, you can also pain with oil or non-stick spray and keep covering and uncovering with the lid of the pan to allow the eggplant to steam in it's own moisture but still get a little brownness for flavor.
Yes to what others have said....I slice it with the peel on and *lightly* brush with olive oil and roast in the oven for about 20-25 minutes...works pretty well!
Thank you all! Great suggestions and tonight I will make the Dunlop recipe with oven roasted eggplant, though I also like luckyfatima's idea of pan sauteeing and covering with the lid fo moisture.