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Eggplant Stir-Fried with Pine Nuts

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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.”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 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

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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