Turks love to eat eggplant, not only because it is delicious, but also because of the high nutritional value of eggplant, especially vitamin P. It contains 750 mg of vitamin P per 100 g, which is beyond the reach of many vegetables and fruits. It also helps prevent high blood pressure, coronary heart disease, and arteriosclerosis, so how to protect the nutrients of eggplant is of great concern to the Turks.
In fact, the Turkish method of making eggplant is to match some small tomatoes, add some onions and a small amount of lamb to fry, and finally put tomato sauce to taste.
The most common practice of Chinese-style eggplant is frying. In order to taste, it is also wrapped in thick starch or eggs. If it is used in hotels, the use of seasonings is as high as 11 kinds.
Fried eggplant has lost the benefits of the original low-calorie vegetarian diet. After being fried at a high temperature, the plant compound in the eggplant loses its antioxidant effect due to degeneration, which is a pity. On the contrary, the Turkish practice is simple. The addition of tomatoes increases the antioxidant effect of this dish.