Trim off the stems of the eggplants. Watch out for the thorns.
Use a knife to trim off and discard only the tough parts of the eggplant. Leave the rest; this part of the eggplant has a unique consistency and is the most delicious part.
Cut the eggplants into pieces of whatever size you will need for the eggplant recipe you want to make. Sprinkle with the salt and let it sit for 4-5 minutes.
When the eggplant has wilted, lightly rinse and then squeeze out the liquid. Arrange all the eggplant pieces in the same direction before doing this so they won't get smashed.
Now they're ready to use in a recipe. You'll be able to use around 1/3 to 1/2 the amount of oil usually required.
Eggplant Stir-fried with Garlic
Recipe ID: 2322677
Recipe ID: 2322702
Story Behind this Recipe
I know eggplants go well with oil, but when I see how much oil they can absorb, I feel a little anxious... I wondered if there was anything I could do about it, so I came up with this method. With a little extra effort, you can make a healthy stir-fry. This method makes the eggplant less soggy, so you can use less salt. You can kill two birds with one stone!
If you squeeze the eggplant too much, it will lose its fluffy texture, so squeeze it lightly. With practice, you'll learn how much to squeeze depending on the recipes you're using it in. This method takes a little extra effort, but it really keeps the eggplant from getting watery, so I highly recommend it.