How to fry zucchini or eggplants so they do not absorb oil
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One of the problems in the preparation of zucchini and eggplants is the excessive consumption of vegetable oil, which is absorbed by vegetables, like a sponge. It spoils the taste of the dish and makes it good for health. However, there is one simple trick that will solve this unfortunate problem. The thickness is about 5 mm, and preferably 3-4 mm.
then pour 2 tbsp into a separate container. l. flour. The egg is broken into the second plate. Salt and spices are added there, mixed the ingredients. The slices are then sent to a heated frying pan. They absorb the oil, so they are more delicious and more useful for health;
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