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    You are in: Home / Deep-fried / Eggplant Stir-Fried with Pine Nuts Recipe
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    Eggplant Stir-Fried with Pine Nuts

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    sugarpea's Note:

    Not an everyday eggplant dish but perfect for a once-in-a-while treat and a delicious way to enjoy eggplant.

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    Units: US | Metric

    • 1/3 cup cornstarch, plus
    • 1 teaspoon cornstarch, divided
    • 2 tablespoons flour
    • 8 ounces eggplants, peeled and cut into 1 inch cubes
    • 2 1/2 cups vegetable oil, plus
    • 1 1/2 teaspoons vegetable oil, divided
    • 1/4 cup pine nuts
    • 1 teaspoon soy sauce
    • 2 teaspoons sugar
    • 1/3 cup chicken broth
    • 1 tablespoon fresh gingerroot, peeled and minced
    • 1 tablespoon chopped scallion
    • 1 teaspoon minced garlic
    • 1/2 teaspoon Asian chili sauce
    • 1 teaspoon sesame oil


    1. 1
      Combine 1/3 cup cornstarch with the flour in a resealable plastic bag and shake it well;rinse the eggplant, drain it and shake it in the cornstarch mixture in batches, placing it in a large bowl as it's coated.
    2. 2
      In a wok heat 1 cup of the oil over high heat until hot but not smoking; add pine nuts with a strainer, removing it as soon as pine nuts are golden; drain on paper towels.
    3. 3
      Add another 1 1/2 cups of oil to the wok and heat to 375° on a deep fat thermometer; fry eggplant in three batches, stirring and turning until golden, about 6 minutes; drain 5 minutes in a colander set over a bowl, then pour into a serving bowl.
    4. 4
      Stir the soy sauce, sugar, remaining teaspoon of cornstarch and the broth in a small bowl until cornstarch is dissolved.
    5. 5
      Remove the oil from the wok, wipe it dry with a paper towel and add the final 1 1/2 tsp of oil; heat and when hot stir-fry the gingerroot, scallion, garlic and chili sauce until fragrant, about 30 seconds.
    6. 6
      Stir the soy sauce mixture and add it to the scallion mixture; stir and bring mixture to a boil; add sesame oil and pine nuts; stir and pour over eggplant.

    Ratings & Reviews:

    • on November 05, 2003


      A definite 5 stars my DH said! And I too agree. The pinenuts I dry pan fried. I used only 1 cup of oil to fry the eggplant. This was excellent! The eggplant just melted in you mouth while the pinenuts gave it a nice crunch. Lots of flavor!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Eggplant Stir-Fried with Pine Nuts

    Serving Size: 1 (494 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 2744.0
    Calories from Fat 2612
    Total Fat 290.2 g
    Saturated Fat 36.9 g
    Cholesterol 0.0 mg
    Sodium 300.5 mg
    Total Carbohydrate 41.0 g
    Dietary Fiber 5.0 g
    Sugars 7.7 g
    Protein 5.6 g

    The following items or measurements are not included:

    Asian chili sauce

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