🍽️ Shrimp and eggplant in sweet chili sauce I thought it was delicious, Lu (who was cooking) wasn‘t happy with the eggplants. They should be deep-fried but that‘s not home kitchen friendly, so he sautéed them. However, they keep soaking up oil.

I have no idea how to pre-process eggplant in a home kitchen friendly way while preserving their structural integrity. - brining doesn‘t extract much moisture - precooking/steaming them turns them to mush in the next cooking step and they get watery - no chance I‘ll deep fry - sautéing = oil sponge