Golden Crispy Eggplant Delight with Pine Nuts 🍆✨

Absolutely! Let’s dive into the wonderful world of Eggplant Stir-Fried with Pine Nuts! 🍆🌰 This recipe is not your everyday eggplant dish—it’s a special treat that will have your taste buds dancing with delight. It’s a perfect blend of spicy, sweet, and savory flavors, all coming together in a symphony of deliciousness. 🎶

Eggplant Stir-Fried with Pine Nuts Recipe

🕒 Timing

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

🥘 Ingredients

📝 Instructions

1. Prep the Eggplant:

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   • Combine 1/3 cup of cornstarch with the flour in a resealable plastic bag. Shake well to mix.
   • Rinse the eggplants, then drain them. Cut them into bite-sized pieces.
   • Toss the eggplant pieces in the cornstarch mixture in batches, ensuring they’re evenly coated. Place them in a large bowl as you go.

2. Prepare the Pine Nuts:

   • In a wok, heat 1 cup of vegetable oil over high heat until hot but not smoking.
   • Using a strainer, carefully add the pine nuts to the hot oil. Fry until golden, then remove them promptly and drain on paper towels.

3. Fry the Eggplant:

   • Add another 1 1/2 cups of vegetable oil to the wok and heat it to 375°F (190°C) using a deep-fry thermometer.
   • Fry the coated eggplant in three batches, stirring and turning them until they turn golden brown, which should take about 6 minutes per batch.
   • Once golden and crispy, remove the eggplant from the oil and drain them for about 5 minutes in a colander set over a bowl.

4. Prepare the Sauce:

   • In a small bowl, stir together the soy sauce, sugar, remaining teaspoon of cornstarch, and chicken broth until the cornstarch is fully dissolved.

5. Stir-Fry:

   • Remove the excess oil from the wok, leaving about 1 1/2 teaspoons.
   • Heat the wok again over high heat and add the grated ginger, sliced scallions, minced garlic, and chili sauce. Stir-fry for about 30 seconds until fragrant.

6. Combine and Serve:

   • Stir the soy sauce mixture once more, then pour it into the wok with the scallion mixture.
   • Bring the sauce to a boil, stirring constantly.
   • Add in the sesame oil and the previously fried pine nuts.
   • Finally, pour this flavorful sauce over the crispy fried eggplant in the serving bowl.

🍽️ Serving Suggestions

Garnish your Eggplant Stir-Fried with Pine Nuts with some additional sliced scallions or a sprinkle of toasted sesame seeds for extra flavor and texture. This dish pairs wonderfully with steamed white rice or even some noodles on the side. It’s a dish that’s sure to impress at any gathering or make for a delightful dinner at home.

🌟 Nutritional Information (Per Serving)

• Calories: 1372
• Total Fat: 145.1g
  • Saturated Fat: 18.5g
• Cholesterol: 0mg
• Sodium: 150.3mg
• Total Carbohydrates: 20.5g
  • Dietary Fiber: 2.6g
  • Sugar: 3.9g
• Protein: 2.8g

📝 Recipe Notes

• Eggplant Selection: Look for firm, glossy eggplants with smooth skin. Avoid any that are wrinkled or have soft spots.
• Oil Temperature: Maintain the oil at the right temperature for frying to achieve a crispy texture without being too greasy.
• Batch Cooking: Fry the eggplant in batches to ensure they cook evenly and get crispy all over.
• Sauce Consistency: Adjust the thickness of the sauce by adding more or less cornstarch to your liking.
• Storage: While best enjoyed fresh, any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

There you have it—a tantalizing recipe for Eggplant Stir-Fried with Pine Nuts that’s bound to become a favorite in your kitchen! Enjoy the delightful blend of flavors and textures in this dish that’s both comforting and exotic. 🍽️✨