Eggplant Pasta

Total Time:
50 min
Prep:
40 min
Cook:
10 min

Yield:
4 servings
Level:
Advanced

Ingredients
  • 2 medium-large eggplants
  • Kosher salt, for purging
  • 4 tablespoons olive oil
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon chile flakes
  • 4 small tomatoes, seeded and chopped
  • 1/2 cup cream
  • 4 tablespoons basil chiffonade
  • 1/4 cup freshly grated Parmesan
  • Freshly ground pepper
Directions

Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.

In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.5 55
I really like eggplant, and I like pasta, so of course I tried this recipe. It is time consuming, but I knew what I was getting myself into. I used kosher salt to purge, as suggested. Unfortunately, the eggplant still remained far too salty, even after a thorough rinsing and wringing. Such a shame! I really want to try this dish again though, I'm not giving up yet. I'm thinking that if I perhaps soak them for a while after washing, and then wring them out really well, that might take the saltiness down a notch. The sauce was nice and basic. I noticed that if I let it sit for a few minutes, the eggplant would soak up all of the cream and I'd have to add more to keep the "noodles" from sticking together. Overall, a very neat idea. Thanks Alton!<br /> item not reviewed by moderator and published
I have made this a few times and I just love it! item not reviewed by moderator and published
We love eggplant. Our son made this for us one night, and we were hooked. We have made it over and over. item not reviewed by moderator and published
The flavors were beautiful, however the texture and sight did not match the taste. The recipe made a rather large amount, too much even. Probably wont be making this dish again, but if I did, I would spend even more time making the eggplant "spaghetti" size. item not reviewed by moderator and published
We wanted to love this, but couldn't. My family does like eggplant and this looked like a great idea. Husband said "loved the ingenuity, loved the sauce." We did not, however, love the eggpalnt "pasta" at all. Like ILUVPASTA said below, this became a "throwaway" dinner, which makes me want to cry. The process, however, was easy (minus prepping the eggplant and the sauce was very tasty. My family wants to try this recipe with just the sauce and regular pasta, ravioli, gnocchi. Sorry, Alton! I love you, but this one was a fail for us. :( item not reviewed by moderator and published
This dish was not a hit in my house. It was also a lot of work to prepare the eggplant. Even though this dish turned into a "throwaway" dish, I am curious to try out this recipe again -- with regular pasta instead of the eggplant strips. I REALLY enjoyed the the flavor of the sauce, but just not together with the eggplant! item not reviewed by moderator and published
Nothing special and too much work for what the recipe is supposed to be: a simple sauce. I'm an eggplant lover but next time I will simply make ratatouille because that is really all this tastes like minus the onions and red peppers i.e. not as flavourful. I added cream but didn't find that it added to this particular dish. If you love tomato sauce with cream like me, just make a rose sauce without the eggplant. I find salting and letting the eggplant for 30 min an unnecessary step that can be easily skipped without affecting the outcome of the recipe. The French don't employ this step with ratatouille; the stickers on the eggplant provide cooking instructions and they never mention this step either. You'd think the eggplant farmers/producers would know what they are talking about! If you insist on making this recipe, skip the salting step!! If you're short on time, broil the eggplant 4 min each side - you'll save 10-12 min off the cooking time. Brush with olive oil &amp; salt. item not reviewed by moderator and published
Excellent! item not reviewed by moderator and published
I give it a four for flavor- it was so full and rich! However, I couldn't get around the texture of the eggplant. Maybe I did it wrong? (I don't think so It was easy and, besides the eggplant, were things that I already have around the house. I think I will try this instead as a pureed pasta sauce, since I couldn't handle the slimy texture. My only other complaint is that this meal did not look appetizing. I almost chunked it before I tried it because it just looked...well...gross. But try it! Maybe you'll be able to handle the texture! item not reviewed by moderator and published
I wasn't a huge fan of the eggplant in this dish, but that was probably my own fault for not cutting it thin enough and not draining it enough. That said, the sauce was FANTASTIC. I've used the sauce recipe several times now, on penne, spaghetti, and whole wheat gnocchi. It's great on all of them, but I have to say it's AMAZING on the gnocchi. I cook the gnocchi just shy of done, then toast it in a pan before coating it in the sauce and letting it finish up in there. Yum. It's my favorite go-to pasta sauce when I want a light, fresh, quick dinner. Minus one star for the eggplant (again, my personal issues), but the sauce deserves 5! item not reviewed by moderator and published
I love eggplant already but really like this recipe, not sure how you could mess this up except using regular salt instead of Kosher, I didn't bother to salt mine as I used an Asian thought it went together easily and it was quite tasty. Definitely a keeper. Thanks again Alton you have lots of fans in Michigan! item not reviewed by moderator and published
Husband wants me to make again. This is man who regularly accuses me of trying to kill him with healthy food. (I'm not of course - I'm trying to keep him alive longer so I can continue to torture him!) But I digress. Oddly, I am a veggie lover &amp; didn't like so much. Thought the cream was a bit strange. But no matter. Very labor intensive - will use mandoline next time. MANY THANKS to reviewers who noted to cook the eggplant til browning. I cut recipe in half and still worked fine. item not reviewed by moderator and published
The flavors in this dish are AWESOME. I wasn't sure because of how simple they are but it's a perfect combination. I really liked the texture of the eggplant "pasta" but my husband didn't love it. It's hardy enough to be eaten as a main dish alone. YUM! I didn't have any cream or parmesan on hand so I subbed half and half and asiago and it worked fine. item not reviewed by moderator and published
It was awesome. item not reviewed by moderator and published
I served this at a dinner party last night and everyone raved about it. I noticed people getting seconds and one person a third helping. Everything in the recipe was from our garden except the cream and parmesan cheese. This will become a family favorite for us! item not reviewed by moderator and published
My husband and I have made this dish twice and love it. The first time we manually cut the eggplant slices, but since they were uneven I didn't enjoy it as much because the noodles were chewy and bitter. The second time I used a mandoline to make thin even slices and then purged the water from the "pasta" and it turned out much better. I also like my food on the spicy side and added more crushed red pepper. A great way to introduce someone to eggplant. item not reviewed by moderator and published
I bought a fresh eggplant at the farmers market this morning and went searching for an eggplant recipe. WOW!! This recipe proved to be a keeper. I used canned tomatoes since I did not have fresh onhand. Since I am cutting back I only used 1/8 cup cream and 1/8 cup fat free half and half. The sauce was thick and creamy and coated the "pasta" perfectly. I topped it off with fresh basil from my garden. I will definetely make this again. item not reviewed by moderator and published
Delicious! And very healthy and creative. I used fat free half and half, doubled the red pepper, garlic and basil and it was great. I used a mandoline to slice the eggplant, which sped up the prep time. A few things I'll do differently next time-- the "noodles" can be sliced very thin. I sliced them a bit too thick (thinking that any thinner would result in the eggplant turning into mush) but I didn't need to, they stayed very al dente. Also, after you add the cream or half and half, it takes about 7-8 minutes on medium high heat to finish cooking. item not reviewed by moderator and published
Cutting the eggplant into "noodles" was a bit tedious but well worth it! I thought this dish was delicious! And it makes good leftovers. The sauce is great and I have made it to accompany other pasta dishes as well. item not reviewed by moderator and published
I never write reviews, but I felt this recipe truly deserved one. This is an excellent, hearty dish and is quite filling due to the spice from the pepper. I've had it several times so far and I enjoy it more and more each time. I've had it with both regular tomotoes and also sundried tomatoes and either way was great. Thanks for the wonderful recipe, Alton! item not reviewed by moderator and published
I have many food allergies and am always looking for things I can make to replace pasta. I made the recipe just a little bit differently since I am allergic to dairy. I purged and then browned the eggplant in the olive oil with garlic and red pepper flakes. Then I tossed in the tomatoes and added a little almond milk. I added basil and left out the cheese but added some cooked sausage at the end and tossed it all together. It was delicious and allergy friendly! item not reviewed by moderator and published
My boyfriend loves eggplant so I tried this recipe since it was easy and I've never made eggplant before. He raved about it, and said I can make it any time I want. I didn't change anything in the recipe, and made sure to purge the eggplant beforehand, and brown it before adding the tomatoes. Thanks Alton! item not reviewed by moderator and published
FANTASTIC.... JUST FOLLOW THE DIRECTIONS. THANK YOU ALTON. HAD COMPANY FOR DINNER AND YOU RECEIVED GREAT REVEWS. item not reviewed by moderator and published
you need to brown the eggplant, he doesn't make that clear. I roast it in the oven to save some fat until it's browned then put the sauce on top just before serving so it's not mushy. If you don't actually cook the eggplant first and get it crispy or at least a browned shell I can see how it would be awful. item not reviewed by moderator and published
This was easy to make, I substituted 1 carton (the small Chobani plain no fat kind) Greek yogurt for cream and dried basil for the basil chiffonade. It tasted great, and was easier and healthier! Oh, I also didn't understand why you had to leave some of the skin on the eggplants so I didn't do that. Thanks Alton!! item not reviewed by moderator and published
I watched the TV episode and did everything Alton did (I thought), but didn't get the results he did. Since everyone else seems to have positive things to say, I guess I did something wrong. The sauce was excellent, but the eggplant had a bitter taste and was as chewy as rubber. I make a lot of Alton's recipes, but I guess I'll have to shelve this one. item not reviewed by moderator and published
I have tried many pasta look a- likes but this dish is fantastic!!! great for low carbers ! I used a little more cheese!!! Superb!!!!!! item not reviewed by moderator and published
This was a spicy delight. I used dried basil, a little soy milk and half &amp; half instead of cream. What made it spectacular is I added fresh jumbo shrimp. It was absolutely delicious. Next time I may try bite-sized chunks of chicken breast. You wouldn't believe this was a lite meal, because I am dieting and need some variety in my life. Thanks item not reviewed by moderator and published
This dish is wonderful. It's presentation is beautiful, makes eggplant(that at times can be bland) into a spicy tasty treat! I didn't have the chile flakes so I used red pepper flakes and the dish had a delightful kick to it. If I hadn't made it myself, someone might have had to tell me that the "noodles" were eggplant! Plan to make it often! item not reviewed by moderator and published
This recipe is excellent! You can save a lot of time and effort by using Asian/Japanese eggplants instead of regular - then you can skip the salting process. Just cut to size then add salt to taste at the end. item not reviewed by moderator and published
This is good stuff- even with dried basil instead of fresh. I made this as a side for a dish of sauteed lobster. I tell you now it was a horse race to see who would trump who. This stuff is damn tasty. The next time you make this remembered to include some sauteed onions to go on top. That taste good. item not reviewed by moderator and published
Instead of breadcrumbs . . . serve with couscous . . . very tasty! item not reviewed by moderator and published
Really, really good! I would even make it for vegetarian guests. I actually forgot to buy cream when I went grocery shopping, but I concocted a substitute by whisking equal parts of skim milk and ricotta cheese until smooth. I also used a little more parm than the recipe called for. item not reviewed by moderator and published
This was the worst eggplant dish I have ever made and I am a big fan of eggplant!. The vegetable strips were tough and tasteless. The only part of the dish we were able to eat was the small amount of cooked bowtie pasta that I put in. The whole thing went down the disposal, what a waste of parmesan cheese! item not reviewed by moderator and published
very good! item not reviewed by moderator and published
The use of eggplnt in place of real pasta is a great way to avoid overloading on carbs, plus it tastes amazing in this recipe. Try it with mushrooms and artichoke hearts. item not reviewed by moderator and published
My very picky,vegitable hating 15 month old and my vegitable loving 4 year old adore this recipe. It is easy to prepare and excellent to eat. I didnt have cream so i used fat free evaporated milk instead. It turned out great. item not reviewed by moderator and published
I suggest not skimping on the chili flakes otherwise the creaminess will dominate the flavors in this dish. This was very easy to prepare and relatively low stress. item not reviewed by moderator and published
Tried this recipe 4 years ago when I first saw it on Good Eats.have made it many times since.its fantastic. I use canned crushed peeled tomatoes( I drain some of the liquid). I hope the person who thought it was flavorless tries it again because I have made it several times and my fussy family loves it!!! Purging using kosher salt is key(must be kosher salt, does not work as well with table salt).great for diets( I am on low carb diet).... item not reviewed by moderator and published
The eggplant prep is the hardest part of this dish; make sure to cut into the biggest, widest slices you can, even if means they're different sizes. Salt those, wring &amp; wash them out, and THEN cut them into strips. You can even stack them like planks to make the cutting faster. Then it's just heat &amp; mix. :) item not reviewed by moderator and published
I have made this recipe on several occasions and have always found it to be a hit. I have served this at both formal sit down affairs and have brought it along to Covered Dish suppers at church. Always to rave reviews!! item not reviewed by moderator and published
This dish is great - light and full of flavor it's a great summer dinner. It's especially fast if you prep your eggplant ahead (as he shows how to do in this episode). item not reviewed by moderator and published
I've used this recipe several times with different existing pasta recipes and it always comes out great. This is my new favorite use of eggplant. item not reviewed by moderator and published
I have prepared this on a few occasions. I was not a huge eggplant fan, having tried several recipes. However, this dish replaces the calorie-rich ingredient that is pasta with the relatively low-calorie eggplant and smothers it in a rich, creamy sauce. The eggplant is more of a vehicle for the sauce, I feel. After purging, it retains its form very well. The texture is quite good. It doesn't taste like much , which lets the cream, tomatoes, parmesan, and basil take over. If you were to try replacing pasta with other fruits or vegetables, I doubt they'd be that accommodating. We tried this first after a co-worker gave us a bag of eggplants from his garden. We had to find something to do with them. When I watched this episode of Good Eats, I knew this was the way. After that, we actually bought eggplant from the store to have it again. I just returned from the store after getting a great deal on American eggplants (we're living in Japan right now). This time, I might try using whole milk... we'll see how it turns out. item not reviewed by moderator and published
I wouldn't really say that it's like any Eggplant Parmesan I've ever had, but it was definitely a tasty hit! One reason I may have had greater success with this recipe than others is because I remembered the bread crumbs Alton added on TV, but somehow didn't make their way into the recipe here. The pop-up when he's adding them on the show says "to taste" - I added about 4 T. They soaked up a lot of the remaining liquid and gave it a nice flavor. I also used Spanish Manchego cheese because I didn't have any Parmesan, and it was still delicious. item not reviewed by moderator and published
Let me begin by saying this is the first AB recipe I've tried and didn't like. And this is probably one of the only eggplant recipes I haven't liked- I'm a huge fan of eggplant. The recipe was so time consuming- I had to double the oil/garlic because my skillet was just not big enough to accomodate all that eggplant so I did it in 2 batches. Once it was all cooked- it had virtually no flavor except for the pepper flakes. To salvage it I ended up layering the "pasta" in a casserole dish with the cream sauce this recipe produced, adding jarred tomato sauce and more fresh parmesan cheese, and a layer of crumbled goat cheese and baking it at 350 for 40 minutes. Then it was really yummy. item not reviewed by moderator and published
kind of time consuming, but a great alternative to green beans or salad as a side-dish, and doubles as a real pasta too! My only complaint is that it was a little salty - I couldn't rinse all of it out. item not reviewed by moderator and published
This is my favorite eggplant recipe, I will make this over and over. About time somebody came up with an interesting way to prepare eggplant. Alton, you rock! item not reviewed by moderator and published
I served it over grilled chicken breast marinated in Italian dressing, it was great! item not reviewed by moderator and published
Yet another masterpiece Alton - You are my hero!! item not reviewed by moderator and published
I HATED eggplant until today. Watching the episode about eggplant, I learned that perhaps the reason why I didn't like it when I had made it in the past is because I didn't prepare it properly. My husband loves eggplant and asked me to try it again. I made this recipe today for dinner and we both loved it. No slimy texture, no bitter taste! Both of us are bigtime carnivores and surprisingly enough we didn't miss not having any meat. The only reason I didn't give it 5 stars is because it was a little bit on the salty side even though I thoroughly rinsed the salt off of the eggplant. I've finally found a way to make eggplant and love it! item not reviewed by moderator and published
this recipe has a delicious easy sauce to accompany the "pasta" eggplant. It was wonderful. I'm going to watch Alton Brown's show faithfully now. Thank you. item not reviewed by moderator and published
This was easy to prepare and quick to cook. I liked it especially because it is relatively low in fat and carbs. item not reviewed by moderator and published
Love this recipe! Other than the purging, this takes almost no time at all to make and is satisfying and delicious. I'm on Weight Watchers, and it's Point's friendly, too, so that's another plus! item not reviewed by moderator and published
This is a wonderful recipe! Absolutely delicious! Very easy to make. (the water purging with salt takes a while, but well worth it!) item not reviewed by moderator and published

Not what you're looking for? Try:

Online Round 2 Recipe - Crispy Eggplant and Pasta

Recipe courtesy of Sandra Lee