Vegetables are great alternatives to carb-loaded pasta! Usually they need to be spiralized, however, eggplant being as spongey as it is, creates a huge mess and the eggplant is wasted. For this recipe, you can use a regular vegetable peeler and then cut the eggplant shreds into pasta looking strips. Super simple, super healthy. Try it out!
daf901248688395af02986d2a0069b087b627901 credit: feastie
Ingredients:
  • 1 pound eggplant (1 medium)
  • 1 tablespoon olive oil
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon garlic-chili paste (sambal oelek)
  • 1/4 cup coarsely chopped roasted, salted peanuts
  • 2 tablespoons finely chopped fresh basil leaves
  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.