Eggplant “pasta” is a great alternative to gluten pasta, or any type of grain pasta. After serving this to my husband (topped with chunky tomato sauce) he asked… “what kind of noodles are these? They are really good”.
Yield: 4 servings
Ingredients:
- 2 medium-large eggplants
- Kosher salt, for purging
- 4 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1/2 teaspoon chile flakes
- Your favorite tomato sauce or other type of pasta sauce
Directions:
- Peel each eggplant. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and lay on a sheet pan fitted with a rack for about 30 minutes (to purge bitterness from the eggplant). Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.
- In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant “pasta” and toss to coat. Add your favorite tomato (or other type) sauce on top of the “pasta”. Cook until eggplant “pasta” is tender throughout, or to taste. Serve immediately.
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