Alton Brown's Eggplant 'pasta'

"Although this recipe is called pasta, it actually contains no pasta! Alton suggests serving this as a first course but we enjoy it as a light lunch with fresh crusty bread......"
 
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Ready In:
50mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Peel each eggplant, leaving 1" of skin unpeeled at the top & bottom. Slice the eggplant thinly lengthwise, about 1/4" thick.
  • Evenly sprinkle each slice with salt & lay out for 30 minutes on a sheet pan fitted with a wire rack.
  • Rinse with cold water & roll in paper towels. Slice the pieces into thin fettucine-like strips.
  • Heat the oil in a large saute pan over a medium heat. Add the garlic & crushed red pepper, & cook until garlic is golden & aromatic.
  • Add th eggplant 'pasta' & toss to coat. Add the tomatoes & cook for 3 minutes. Add the cream & increase the heat to thicken the sauce.
  • Finally, add the basil & Parmesan. Toss to combine. Season with black pepper but remember the eggplant will already be salty enough!

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Reviews

  1. I make a half recipe of this (one eggplant) for two adults. Have made several times now, last time added white wine and reduced, which made it even better. Quick, easy, relatively healthy - certainly healthier than conventional pasta!
     
  2. Thanks for posting this! Saw AB make it on TV years ago and was never able later to remember the name of the episode to go look it up. Had this for lunch today and it's spectacular. I did have to use the parm in the can as i didn't have fresh grated. I also added some sliced black olives. I think the next time I make this, I'm going to go for broke and do it up putenesca style, with anchovies cooked in the olive oil, kalamata olives, and capers. Quick, easy, and delish!
     
  3. Always a hit -- and with this crowd that doesn't even like eggplant parmigiana that's a big deal. Thanks for having this recipe here. If I couldn't find it, I was going to load it because it is too good to lose.
     
  4. This is simply amazing. I used lowfat cream and I cut the eggplant into strips and then salted them on accident and this dish still turned out very well. Next time I will use ricotta instead of cream to make it healthier.
     
  5. We have never made eggplant before and thought this looked like a good way to start. We loved it! (a little spicy for the kids, though. I'd go light on the red pepper flakes next time).
     
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ABOVE: My eldest, Talha with his 'Zaar Star! I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too. I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of. You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host: http://www.recipezaar.com/bb/viewforum.zsp?f=59 and also in the Cooking for Kids Forum where I am co-host: http://www.recipezaar.com/bb/viewforum.zsp?f=34 <style>body { background: url(http://i714.photobucket.com/albums/ww141/Um_Safia/seamless%20tiles/seamlesstile1.jpg);background-repeat: repeat; }</style> I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir. 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