Eggplant Pasta

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Berry From Another Planet

Rated: 5 stars out of 5Rate itRead users' reviews (37)

RECIPE
COMMENTS & REVIEWS(37)

Cook Time:
10 min
Level:
Difficult
Yield:
4 servings

Times:

Prep: 40 min
Inactive Prep: --
Cook: 10 min
Total:: 50 min

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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.

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Comments & Reviews

recipe Eggplant Pasta
Rachelle Pullman, WA 11-12-2009
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Alton's a genius
Rated: 5 stars out of 5

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!Read more
recipe Eggplant Pasta
donna waterford, CT 11-07-2009
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EASY
Rated: 5 stars out of 5

FANTASTIC.... JUST FOLLOW THE DIRECTIONS. THANK YOU ALTON. HAD COMPANY FOR DINNER AND YOU RECEIVED GREAT REVEWS.
recipe Eggplant Pasta
anne Meridian, ID 11-04-2009
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for those who didn't like it....
Rated: 4 stars out of 5

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. Read more
recipe Eggplant Pasta
Stephen Dover, NH 10-28-2009
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Greek yogurt substitute for cream, tasted great and much healthier!
Rated: 5 stars out of 5

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!! Read more
recipe Eggplant Pasta
Jason Watkinsville, GA 10-17-2009
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I must have done something wrong
Rated: 2 stars out of 5

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.Read more
recipe Eggplant Pasta
JoAnn Amelia, OH 10-15-2009
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INCREDIBLE !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Rated: 5 stars out of 5

I have tried many pasta look a- likes but this dish is fantastic!!! great for low carbers ! I used a little more cheese!!!... Superb!!!!!!Read more