Why Your Eggplant Drinks All the OilDeflate the microscopic balloons before frying

From the show

Kitchen Wellness Secrets

Eggplants consist of spongy, air-filled cells that naturally soak up cooking fat. Mastering the physics of osmosis allows you to collapse these pockets using salt before the vegetable hits the pan. This simple technique prevents oil absorption, resulting in a creamy texture rather than a greasy mess.