Eggplant Stir Fried With Pine Nuts Recipes

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.

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.

Steps:

• Cover the eggplant with water in a bowl and add about 1 1/2 tablespoons salt. Soak 30 minutes. Drain eggplant and squeeze by handfuls to remove excess moisture, then pat dry.
• Heat 2 tablespoons oil in a 12" nonstick skillet over medium high heat until hot but not smoking, and sauté eggplant, stirring occasionally, until tender and browned, about 7 minutes. Cool eggplant.
• Cook onions in remaining 2 tablespoons oil in a 3-4 quart heavy saucepan over medium heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, cumin and cinnamon and bring to a boil. Reduce heat to low and cook, covered and undisturbed, until rice is tender, about 12 minutes.
• Fluff rice with a fork and gently stir in tomato and eggplant. Let stand, covered, 5 minutes. Uncover and cool 10 minutes. Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pine nuts(or pistachios).
• The pilaf can be made 1 day ahead and chilled, covered. Reheat in the microwave.
• Makes 6 servings.

Steps:

• Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
• Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
• Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
• Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
• Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

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.

Steps:

• Heat the olive and sesame oils in a stir-fry pan. Add the onion and garlic and sauté over medium-low heat until golden.
• Meanwhile, cut the Japanese eggplants into 1/4-inch-thick slices. If using regular eggplant, quarter it lengthwise, then cut into 1/4-inch-thick slices.
• Cut the tofu into 6 slabs crosswise. Blot well with paper towels, then cut into narrow strips.
• Add the eggplant and tofu to the pan, followed by the wine, hoisin sauce, ginger, and 1/4 cup water. Cook, covered, over medium heat for 5 minutes, or until the eggplant is nearly tender. Lift the lid once or twice during that time to stir. Cook, uncovered, for 5 minutes longer, or until the liquid has been completely reduced.
• Add the bok choy and stir-fry, uncovered, for just a minute or two, until warmed. Season to taste with soy sauce and chile oil. Serve at once.
• menu suggestions
• It's nice to serve this hearty dish over cooked quick grains (like whole-wheat couscous or quinoa) or Asian noodles. Or, if you have the time, cook some brown rice-that's how I like it best. Since this isn't a colorful dish, you'll need something to liven up the plate. Broccoli with Pine Nuts or Almonds (page 204) or Stir-Fried Baby Carrots (page 206) would be a good choice. A few cherry or grape tomatoes or pickled beets add interest to the plate as well.
• If you'd prefer something raw and crunchy to go with this, choose Bok Choy, Red Cabbage, and Carrot Salad (page 176), Fruitful Red Slaw (page 177), or Mixed Greens with Sprouts, Apple, and Daikon (page 179). A bed of noodles or grain would be welcome with this menu, too.
• nutrition information
• Calories: 155
• Total Fat: 8g
• Protein: 9g
• Carbohydrates: 13g
• Fiber: 2g
• Sodium: 270mg

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.