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Mediterranean Eggplant Noodles

orngpom's picture
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!
Ingredients
  Eggplants 2 Medium, slice (lengthwise into ¼ inch thick slices)
  Kosher salt 1 Dash
  Olive oil 2 Tablespoon
  Garlic cloves 2 Clove (10 gm), mince
  Red pepper flakes 1⁄4 Teaspoon
  Tomatoes 2 Medium, chopped
  Vermouth 1⁄4 Cup (4 tbs)
  Cream 1⁄2 Cup (8 tbs)
  Roasted red bell peppers 1 Medium, chop
  Fresh basil 1⁄4 Cup (4 tbs), sliced thinly
  Feta cheese 1⁄4 Cup (4 tbs), crumbled
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.

Things You Will Need
Large sauté pan
Baking sheet
Paper towel

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Preparation Time: 
50 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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