Eggplant Stir-Fried with Pine Nuts

"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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Ready In:
35mins
Ingredients:
15
Serves:
2
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ingredients

  • 13 cup cornstarch, plus
  • 1 teaspoon cornstarch, divided
  • 2 tablespoons flour
  • 8 ounces eggplants, peeled and cut into 1 inch cubes
  • 2 12 cups vegetable oil, plus
  • 1 12 teaspoons vegetable oil, divided
  • 14 cup pine nuts
  • 1 teaspoon soy sauce
  • 2 teaspoons sugar
  • 13 cup chicken broth
  • 1 tablespoon fresh gingerroot, peeled and minced
  • 1 tablespoon chopped scallion
  • 1 teaspoon minced garlic
  • 12 teaspoon Asian chili sauce
  • 1 teaspoon sesame oil
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directions

  • 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.
  • 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.
  • 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.
  • Stir the soy sauce, sugar, remaining teaspoon of cornstarch and the broth in a small bowl until cornstarch is dissolved.
  • 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.
  • 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.

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Reviews

  1. 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!
     
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RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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