How To Make Eggplant Noodles

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(Image credit: Maria Midoes)

Consider eggplant noodles a short-and-sweet introduction to eggplant. These noodles don’t require a spiralizer, they don’t need to be salted (as some would argue all eggplant does), and they cook quickly. They also utilize one of eggplants often bemoaned qualities — they are incredibly absorbent. These noodles will soak up any sauce they are tossed with, becoming even more flavorful. Serve these noodles as a side or top with grilled chicken, shrimp, or tofu for a quick weeknight meal.

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(Image credit: Maria Midoes)

No Need to Spiralize

With spiralizers being the tool of the times that they are, it would seem likely that these noodles would be produced with one. However, the eggplant’s spongy texture makes them a pain to spiralize and produces more waste than noodles. Instead a mandoline with a julienne attachment (or a julienne peeler if you’ve got it) makes quick work of turning eggplant into noodles.

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(Image credit: Maria Midoes)

Get Saucy

Eggplant is mega-absorbent, a quality we try to mitigate when frying or roasting, but one that we take full advantage of here. Garlic-chili sauce is used in the recipe below, but you could dress these noodles in any number of sauces and change up the garnish. A few tablespoons of tomato sauce plus pine nuts instead of peanuts is another one of my favorites.

2 Ratings

How To Make Eggplant Noodles

Makes4 servings

Ingredients

  • 1 pound

    eggplant (1 medium)

  • 1 tablespoon

    olive oil

  • 1 teaspoon

    toasted sesame oil

  • 1 tablespoon

    garlic-chili paste, such as sambal oelek

  • 1/4 cup

    coarsely chopped roasted, salted peanuts

  • 2 tablespoons

    finely chopped fresh basil leaves

Equipment

  • Chef's knife

  • Vegetable peeler

  • Cutting board

  • Measuring spoons

  • Mandoline with julienne blade

  • 10-inch nonstick frying pan

  • Tongs

Instructions

  1. Make the noodles: Trim the stem from the eggplant, then peel completely. Use a mandoline with a julienne attachment to cut the eggplant into thin noodles.

  2. Heat the oils: Heat the olive and sesame oils in a 10-inch nonstick frying pan over medium-high heat until shimmering.

  3. Sauté the noodles: Add the noodles and sauté until softened and lightly browned, 3 to 5 minutes.

  4. Add the garlic-chili paste: Turn off the heat, add the garlic-chili paste, and toss to combine.

  5. Garnish the noodles: Transfer the noodles to bowls or plates and garnish with the basil and chopped peanuts.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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