Eggplant Pasta

Total Time:
50 min
40 min
10 min

4 servings

  • 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

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.

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4.5 54
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 & 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

Not what you're looking for? Try:

Online Round 2 Recipe - Crispy Eggplant and Pasta

Recipe courtesy of Sandra Lee