October 27, 2010
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I love, love fried eggplant, it tastes good especially with shrimp paste and vinegar, but it soaks up too much oil during cooking.  I read somewhere that you can keep it grease-free by brushing a bit of beaten egg on the eggplant slices before panfrying them.  The process seals the cut surfaces of the vegetable and prevents them from absorbing excess oil.  I’m going to try it later, haven’t had fried eggplant in a long time.  🙂

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