Eggplant Pasta

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Berry From Another Planet

Rated: 5 stars out of 5Rate itRead users' reviews (41)

RECIPE
COMMENTS & REVIEWS(41)

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
Leah Dallas, TX 01-27-2010
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So good you forget how healthy this is!
Rated: 5 stars out of 5

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. Read more
recipe Eggplant Pasta
Sakeena Irving, TX 01-24-2010
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Tasty but time consuming
Rated: 5 stars out of 5

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.Read more
recipe Eggplant Pasta
NADINE so. plfd., NJ 01-12-2010
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Amazing
Rated: 5 stars out of 5

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!Read more
recipe Eggplant Pasta
Jennifer Highlands Ranch, CO 12-13-2009
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So Delicious and Allergy Friendly!
Rated: 5 stars out of 5

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! Read more
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.