Best Eggplant Stir Fried With Pine Nuts Recipes

STIR-FRIED EGGPLANT

Steps:

• Heat 2 tablespoons olive oil in a large skillet over high heat. Add 1 cubed Japanese eggplant and 3 smashed garlic cloves; stir-fry until tender, about 5 minutes. Add 1 pint grape tomatoes and cook until softened, about 5 more minutes. Season with salt and a pinch of sugar. Top with a handful of chopped cilantro.
• Serves: 4; Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 12 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 127 milligrams

STIR-FRIED ASIAN EGGPLANT

Steps:

• Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
• In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
• Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.

SZECHWAN EGGPLANT STIR-FRY

Steps:

• Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
• Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
• After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.

MAUREEN ABOOD'S EGGPLANT WITH LAMB, TOMATO AND PINE NUTS

Steps:

• Heat broiler and line a baking sheet with foil or parchment.
• Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Arrange slices on prepared baking sheet and broil in batches until they are deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
• Adjust the oven to 375 degrees with rack positioned in the center.
• In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground lamb or beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with remaining teaspoon salt, cinnamon and pepper. Sauté until meat is just cooked through. Taste and add more salt or pepper, or both, as needed.
• In a medium skillet, melt butter over medium heat. Add pine nuts and reduce heat to medium-low. Stir nuts to coat them with butter and continue stirring constantly until nuts are golden brown, 2 to 4 minutes. Keep a close watch over the nuts; they can burn quickly once they begin to brown. Transfer nuts to a bowl while still warm and salt them lightly.
• Coat a 13-by-9-by-2-inch baking dish with remaining 1 tablespoon of olive oil. Spread 1/2 cup of tomato sauce in the bottom of the dish. Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half the meat evenly over eggplant. Pour 1/3 of the remaining tomato sauce evenly over meat. Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts. Finish with a layer of eggplant and cover with more tomato sauce, sprinkling top with pine nuts.
• Pour 1 cup warm water around the perimeter of the baking dish. (Sauce will thicken as it bakes.) Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella. Bake for 15 minutes longer, uncovered, or until the cheese is bubbling and golden. Serve eggplant warm, over rice.

CROSTINI WITH EGGPLANT AND PINE NUT PURéE

Steps:

• Heat broiler. Peel, and trim eggplant, and slice into rounds about 1/2 inch thick. Lightly brush both sides of each slice with oil, arrange on a sheet pan, and broil about 6 inches from heat until golden, 7 to 10 minutes. Turn, and brown the second side. Remove from broiler, and stack slices so they steam to finish cooking.
• Toast pine nuts in a small skillet over low heat, shaking often, until golden. Cool. Using a large mortar and pestle, grind pine nuts with garlic and 1/2 teaspoon salt until smooth. Coarsely chop eggplant, add to mixture, and work into a somewhat rough purée with the pestle or in a food processor. Add a little lemon juice to sharpen the flavor. Taste for salt; add more if needed, and season with pepper. Stir in herbs. Spread on baguette slices or crackers, and garnish with a basil leaf.

BROILED EGGPLANT SALAD WITH SUMAC CHICKEN AND PINE NUTS

Steps:

• Adjust a rack to 6-8 inches below the broiler element and preheat the broiler to high. Line a baking sheet with aluminum foil.
• Pierce the eggplants a few times with a fork all over to avoid them exploding in the oven. Place the eggplants on the lined baking sheet and broil, turning occasionally, until charred on all sides and tender on the inside, 30 minutes to 1 hour, depending on the size. The eggplants are ready when they are collapsing and the outside feels crisp and easily breaks when touched. Remove from the oven and close the foil around the eggplants to hold in the steam. This will make the eggplants easy to peel. Allow the eggplants to rest for 15-30 minutes.
• In a small bowl, mix together the lemon juice, olive oil, garlic, salt, and sugar (if using). Set aside. Open the foil package of eggplants and with your fingers, carefully peel away the skin, trying to keep the eggplants intact as much as possible. Transfer to a sieve set in a large bowl and let sit for 10-15 minutes to allow the liquid to drain.
• In a non-stick or heavy-bottomed frying pan, heat the olive oil until shimmering but not smoking. Add the chicken, salt, cumin, and pepper and fry, stirring regularly, until the chicken is cooked through and starting to brown around the edges, 6-8 minutes. Add the sumac, give one final toss, and remove from the heat.
• Arrange the eggplants on serving platter and drizzle with half of the dressing. Arrange the chicken mixture over the eggplants. Top with the tomatoes, chili (if using), parsley, cilantro, and shallot. Drizzle the remaining dressing on top, sprinkle with the pine nuts, and serve.

FRIED EGGPLANT WITH PINE NUTS AND PARSLEY

Steps:

• Cut the eggplant into rounds. Place on a plate and sprinkle with salt to let them sweat out their juices. Should sweat for a couple of hours. Heat up the olive oil in a saute pan. Fry the eggplant rounds on each size till browned. Repeat with all the eggplant rounds. Set aside on a platter. In a small bowl mix the lemon juice, minced garlic and olive oil. Spread across the fried eggplant. Garnish with pine nuts and parsley.

EGGPLANT STIR-FRIED WITH PINE NUTS

Steps:

• 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.