Alton Brown's Eggplant 'pasta' Recipe #374796
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......
by Um Safia
50 min | 40 min prep
SERVES 4
- 2 medium-large eggplants
- 4 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed red pepper flakes
- 4 small tomatoes, seeded & chopped
- 1/2 cup heavy cream
- 4 tablespoons fresh basil chiffonade
- 1/4 cup freshly grated parmesan cheese
- fresh ground black pepper
- salt (for salting the eggplant)
- 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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5 stars