Eggplant Pasta
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 medium
Eggplant4 tbsps
Olive Oil1 tsp
Garlic (minced)4 small
Tomatoes (seeded and chopped)1 cup
Cream1 cup
Freshly Grated ParmesanDirections:
1
Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled
2
Slice the eggplant thinly lengthwise, about 1/4-inch thick
3
Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes
4
Rinse with cold water and roll in paper towels to dry
5
Slice the pieces into thin strips to resemble pasta
6
In a large saute pan heat the oil
7
Add the garlic and chili flakes and toast
8
Add the eggplant "pasta" and toss to coat
9
Add the tomatoes and cook for 3 minutes
10
Add the cream and increase heat to thicken sauce
11
Finally add the basil and Parmesan and toss to combine
12
Season with pepper, no salt needed as the eggplant will have residual salt from the purge
13
Serve immediately