Eggplant Stir Fried With Pine Nuts Recipes

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STIR-FRIED EGGPLANT

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0



Stir-Fried Eggplant image

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

Nutrition Facts : Calories 110 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 127 milligrams, Carbohydrate 12 grams, Fiber 6 grams, Protein 2 grams, Sugar 5 grams

FUSILLI WITH EGGPLANT, PINE NUTS, CURRANTS, AND CAPERS

Categories     Pasta     Sauté     Vegetarian     Currant     Pine Nut     Eggplant     Capers     Bon Appétit

Yield Makes 8 first-course or 6 main-course servings

Number Of Ingredients 11



Fusilli with Eggplant, Pine Nuts, Currants, and Capers image

Steps:

  • Place eggplant slices on large rimmed baking sheet. Sprinkle with salt. Let stand over 20 minutes. Turn eggplant slices over. Sprinkle with salt. Let stand 20 minutes longer. Rinse eggplant. Drain; pat fry with paper towels. Cut eggplant into 1/2-inch cubes. Set aside.
  • Heat olive oil in heavy large skillet over medium-high heat. Add onion and sauté until golden, about 4 minutes. Add garlic; sauté 1 minute. Add eggplant; sauté until tender, about 10 minutes. Stir in pine nuts, currants, and capers; sauté 1 minute. Add tomatoes with juices; bring to simmer. Season to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but firm enough to bite. Drain. Return pasta to pot. Add eggplant mixture, 1/4 cup cheese, and basil. Toss to combine. Transfer to large bowl. Serve, passing remaining cheese separately.

2 16-ounce eggplants, cut crosswise into 1/2-inch-thick slices
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
3/4 cup pine nuts, toasted
3/4 cup dried currants
1/2 cup drained capers
2 14 1/4-ounce cans diced tomatoes in juice
1 pound fusilli pasta
1 cup freshly grated pecorino Romano cheese
1/2 cup chopped fresh basil

STIR-FRIED ASIAN EGGPLANT

Provided by Food Network

Categories     side-dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8



Stir-Fried Asian Eggplant image

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.

4 Asian eggplants
2 teaspoons salt
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
2 tablespoons vegetable oil
2 teaspoons minced garlic
2 hot red chile peppers, seeded and thinly sliced

STIR-FRIED EGGPLANT AND PEPPERS

Enjoy your dinner with these tasty stir-fried veggies served with rice - perfect for an Asian cuisine that is ready in an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 11



Stir-Fried Eggplant and Peppers image

Steps:

  • Peel eggplant if desired; cut into fourths and remove seeds. Cut eggplant into 2x3/4x1/4-inch strips. Cover with cold water; let stand 30 minutes. Drain; pat dry with paper towels.
  • Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.
  • Heat 10-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet to coat side. Add eggplant, garlic and gingerroot; stir-fry 1 minute. Add bell peppers and mushrooms; stir-fry 2 minutes. Add oyster sauce mixture and sesame oil; cook and stir 1 minute. Serve with rice.

Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg

1 medium eggplant
1 medium green bell pepper
1 medium red bell pepper
8 medium mushrooms
2 tablespoons oyster sauce
1 tablespoon sugar
3 tablespoons vegetable oil
2 teaspoons finely chopped garlic
1 teaspoon finely chopped gingerroot
1 teaspoon sesame oil
Hot cooked basmati or other white rice, if desired

EGGPLANT STIR-FRIED WITH PINE NUTS

Not an everyday eggplant dish but perfect for a once-in-a-while treat and a delicious way to enjoy eggplant.

Provided by sugarpea

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 15



Eggplant Stir-Fried with Pine Nuts image

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.

Nutrition Facts : Calories 2744, Fat 290.2, SaturatedFat 37, Sodium 300.6, Carbohydrate 41, Fiber 5.1, Sugar 7.8, Protein 5.6

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

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