Eggplant Stir Fried with Pine Nuts
Elevate your stir-fry game with this vibrant and hearty recipe for Eggplant Stir-Fried with Pine Nuts. Tender, golden-brown eggplant cubes are infused with the bold flavors of soy sauce, sesame oil, garlic, and ginger, while a sprinkle of red chili flakes adds a subtle kick. Toasted pine nuts provide a delightful crunch that perfectly complements the silkiness of the eggplant, while thinly sliced green onions add a fresh, aromatic garnish. This recipe comes together in just 30 minutes, making it an ideal choice for a quick yet flavorful weeknight meal. Whether served as a savory side dish or a meatless main course over fluffy rice, this dish is a harmonious blend of textures and umami-rich flavors that’s sure to impress. Perfect for fans of easy vegetarian recipes or Asian-inspired cuisine!
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Ingredients
- 2 medium Eggplant
- 3 tablespoons Pine nuts
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil
- 4 cloves Garlic
- 1 teaspoon Ginger
- 0.5 teaspoon Red chili flakes
- 2 stalks Green onion
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Dice the eggplants into 1-inch cubes, and sprinkle them lightly with salt. Set aside for 10 minutes to remove excess moisture, then pat dry with a paper towel.
Step 2
Peel and mince the garlic. Grate the ginger. Thinly slice the green onions, separating the white and green parts.
Step 3
In a small bowl, mix the soy sauce, sesame oil, cornstarch, and water until well combined. Set this sauce mixture aside.
Step 4
Heat a large skillet or wok over medium heat and toast the pine nuts until golden and fragrant, stirring occasionally. Remove from the skillet and set aside.
Step 5
In the same skillet, heat olive oil over medium-high heat. Add the eggplant cubes and stir-fry until they are golden brown and tender, about 6-8 minutes. Remove the eggplant from the skillet and set aside.
Step 6
Reduce the heat to medium and add a bit more olive oil if needed. Sauté the minced garlic, grated ginger, white parts of the green onion, and red chili flakes for about 1 minute until fragrant.
Step 7
Return the cooked eggplant to the skillet, and pour in the sauce mixture. Stir well to coat the eggplant evenly and cook for 2-3 minutes until the sauce thickens slightly.
Step 8
Sprinkle the toasted pine nuts and green parts of the green onion over the dish. Season with black pepper to taste.
Step 9
Serve hot as a side dish or over rice for a complete meal.
Nutrition Facts
| Serving size | (1124.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 863.5 |
| Total Fat 61.5g | 0% |
| Saturated Fat 8.0g | 0% |
| Polyunsaturated Fat 18.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3491.6mg | 0% |
| Total Carbohydrate 72.8g | 0% |
| Dietary Fiber 32.1g | 0% |
| Total Sugars 36.7g | |
| Protein 19.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 159.7mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 2727.1mg | 0% |
Source of Calories