Pine Nut Glazed Eggplant
Tender eggplant strips get a glossy sweet-and-sour tomato coating, finished with crunchy toasted pine nuts for texture. A quick weeknight stir-fry that delivers bold flavor with minimal fuss.
Story
This dish balances the soft, silky texture of eggplant with the pop of toasted pine nuts. The tomato glaze adds brightness without overwhelming the natural sweetness of the vegetable.
Ingredients
large eggplant
1 (about 1 lb)
pine nuts
1/4 cup
tomato sauce or ketchup
3 tablespoons
granulated sugar
2 tablespoons
water
3 tablespoons
cornstarch
1 tablespoon, plus more for coating
vegetable oil
3-4 tablespoons
salt
to taste
Instructions
1
Prep the Eggplant
Cut the eggplant into strips about the size of your index finger. Sprinkle lightly with salt and let sit for 10 minutes to draw out excess moisture. Pat completely dry with paper towels.
2
Toast the Pine Nuts
Heat a small dry pan over medium heat. Add pine nuts and stir frequently until golden and fragrant, about 2-3 minutes. Watch carefully—they burn fast. Transfer to a bowl and set aside.
3
Make the Glaze
In a small bowl, whisk together tomato sauce, sugar, water, and cornstarch until smooth. Set aside.
4
Coat and Fry the Eggplant
Toss the dried eggplant strips in a light dusting of cornstarch. Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add eggplant in a single layer and cook, turning occasionally, until golden and tender, about 5-6 minutes. Remove and set aside.
5
Glaze and Serve
Pour the sauce mixture into the skillet and cook for 30 seconds until slightly thickened. Return eggplant to the pan and toss to coat evenly. Sprinkle toasted pine nuts on top and serve immediately over rice.
