Eggplant is a rich source of B vitamins with potassium, copper, phosphorus, magnesium and folic acid. It is recommended to be eaten by Type 2 Diabetes patients and if you’re a vegetarian, well that is also a good way to practice eating healthy. Eggplant reduces cholesterol in our body so it is also a good way for those who want to diet.
Eggplant can be cooked in so many ways, from boiled to grilled to baked to fried, name it you can’t go wrong with it. There are also a lot of varieties of eggplant that is being sold in the market. You have the round small ones, the longer eggplants in purple and in white color. Some eggplants are green in color also.
The one that I prepared was round small ones in purple color. In India they call eggplant as Brinjal. So if you happen to look for an eggplant and want to buy, you just tell them brinjal. What I did for this recipe is to slice the eggplant thinly and then sprinkle it with salt. Just keep the pan heated as you can see the oil is also ready then put those eggplants into place.
Once your eggplant is fried on both sides, then that’s the time that you put your soya sauce. I did use a regular soy sauce, not the dark soya please because it will just get your eggplant in mess since that type of soy sauce is thick and really dark which will make your eggplant unpleasant to eat because of its dark appearance.
When selecting a good eggplant, just be sure to check the outer part if it has holes. Avoid buying eggplants that are soft and not firm because that will not be fresh. Holes in your eggplant veggie signifies that there are worms inside so be very watchful in buying eggplant veggies.
Just one more tip, once you slice your eggplant and you are still preparing your pan, just keep those sliced eggplants in a basin of water so that they won’t turn dark. Remember that prolonged sliced eggplant in the open air turns their flesh into darker brown which you would not like to happen.