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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Recipe Information
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
Instructions
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.
Peel and mince the garlic. Grate the ginger. Thinly slice the green onions, separating the white and green parts.
In a small bowl, mix the soy sauce, sesame oil, cornstarch, and water until well combined. Set this sauce mixture aside.
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.
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.
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.
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.
Sprinkle the toasted pine nuts and green parts of the green onion over the dish. Season with black pepper to taste.
Serve hot as a side dish or over rice for a complete meal.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3492 mg | 152% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 36.7 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2727 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
