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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By ukahbob
on May 13, 2013
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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.
By Kitchen Dervish
Pennsylvania
on August 06, 2012
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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. :(
By I LUV PASTA
New Jersey
on August 04, 2011
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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!
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