Vegetables such as eggplants which are not boiled but deep fried and soaked in seasoned soup stock after removing oil by pouring boiling water are also a kind of ohitashi and in this case, it is particularly called "agebitashi."
ナスなど茹でずに油で揚げて熱湯をかけて油抜きしたものを調味した出し汁に浸したものも、おひたしの一種であり、この場合はとくに揚げ浸し（あげびたし）という。