Mediterranean Eggplant Noodles Recipe Video

In this demonstration, Chef Lisa shows you how to make noodles from eggplant. Then she sautés them in olive oil with garlic and red pepper flakes. Add some tomatoes, wine, a bit of cream, roasted peppers or kalamata olives. Finish with fresh basil and feta cheese. Easy and good!

Summary

Preparation Time50 MinCooking Time20 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings4
TasteMethod
VegetarianMain Ingredient

Ingredients

 Eggplants2 Medium, slice (lengthwise into ¼ inch thick slices)
 Kosher salt1 Dash
 Olive oil2 Tablespoon
 Garlic cloves2 Clove (10 gm), mince
 Red pepper flakes1⁄4 Teaspoon
 Tomatoes2 Medium, chopped
 Vermouth1⁄4 Cup (4 tbs)
 Cream1⁄2 Cup (8 tbs)
 Roasted red bell peppers1 Medium, chop
 Fresh basil1⁄4 Cup (4 tbs), sliced thinly
 Feta cheese1⁄4 Cup (4 tbs), crumbled

Nutrition Facts

Serving size

Calories 273 Calories from Fat 100

% Daily Value*

Total Fat 11 g17%

Saturated Fat 3.5 g17.7%

Trans Fat 0 g

Cholesterol 10.4 mg

Sodium 311 mg13%

Total Carbohydrates 38 g12.5%

Dietary Fiber 6.9 g27.4%

Sugars 17.6 g

Protein 5 g9.9%

Vitamin A 40.8% Vitamin C 52.7%

Calcium 13.8% Iron 4.7%

*Based on a 2000 Calorie diet

Things You Will Need

Large sauté pan
Baking sheet
Paper towel

Directions

GETTING READY
1. Prepare paper towel lined 3 baking sheet.
2. Place the sliced eggplants on paper towel forming a single layer.
3. Season both the sides with kosher salt; allow it to seat for 30 minutes.
4. Place the eggplants in a colander and rinse with cold water.
5. Place it back in a new baking sheet, place a paper towel and pat them dry.
6. Once done cut the eggplants lengthwise into ¼ inch thick slices.

MAKING
7. In a large cold sauté pan pour olive oil and add the garlic red pepper flakes.
8. Turn on the heat and add tomatoes, vermouth, heavy cream, roasted red pepper.
9. Sprinkle chopped basil and feta cheese.

SERVING
10. Serve Mediterranean Eggplant Noodles hot.
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