I mean, they're still yummy, but I want something
a little less greasy without the taste factor being affected.
Not exact matches
Deb, I found the salting also helps eggplant absorb
less oil while frying — otherwise they act as thirsty
little sponges and you end up with no oil in the pan and an overly
greasy result.
This helped them to come out a
little crispier and
less greasy / soggy.
This time around, I added a
little arrowroot powder to help it feel
less greasy, and also a good dose of peppermint essential oil.
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