Alton Brown's Eggplant 'pasta' |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Although this recipe is called pasta, it actually contains no pasta! Alton suggests serving this as a first course but we enjoy it as a light lunch with fresh crusty bread...... Ingredients:
2 medium-large eggplants |
4 tablespoons olive oil |
1 teaspoon minced garlic |
1/2 teaspoon crushed red pepper flakes |
4 small tomatoes, seeded & chopped |
1/2 cup heavy cream |
4 tablespoons fresh basil chiffonade |
1/4 cup freshly grated parmesan cheese |
fresh ground black pepper |
salt (for salting the eggplant) |
Directions:
1. Peel each eggplant, leaving 1 of skin unpeeled at the top & bottom. Slice the eggplant thinly lengthwise, about 1/4 thick.
2. Evenly sprinkle each slice with salt & lay out for 30 minutes on a sheet pan fitted with a wire rack.
3. Rinse with cold water & roll in paper towels. Slice the pieces into thin fettucine-like strips.
4. Heat the oil in a large saute pan over a medium heat. Add the garlic & crushed red pepper, & cook until garlic is golden & aromatic.
5. Add th eggplant 'pasta' & toss to coat. Add the tomatoes & cook for 3 minutes. Add the cream & increase the heat to thicken the sauce.
6. Finally, add the basil & Parmesan. Toss to combine. Season with black pepper but remember the eggplant will already be salty enough!
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