Eggplant Pasta
Show: Good Eats
Episode: Berry From Another Planet
Rate This RecipeRead users' reviews (52)
- Recipe categories: Meat, Dairy, Cheese, Tomato, Eggplant, Vegetables,
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Average Rating:
Total Reviews: 52
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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!
By marialos
san diego, CA
on July 27, 2011
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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.
By samuel.p.russel...
League City, 83
on May 17, 2011
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Excellent!
By vejjo_12881308
Benbrook, 83
on January 17, 2011
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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!
By annarrogance
Houston, TX
on December 11, 2010
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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!
By rachua
Clayton, MI
on September 23, 2010
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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!
By SmokyMountains
Knoxville, TN
on September 14, 2010
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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 & 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.
By megan_8012727
Las Vegas, NV
on September 03, 2010
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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.