Eggplant Stir-Fried with Pine Nuts |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Not an everyday eggplant dish but perfect for a once-in-a-while treat and a delicious way to enjoy eggplant. Ingredients:
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 |
Directions:
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. 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. 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. Stir the soy sauce, sugar, remaining teaspoon of cornstarch and the broth in a small bowl until cornstarch is dissolved.
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. 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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