How to Spiralize an Eggplant: Eggplant Noodles
Try this recipe for Eggplant Noodles, or contribute your own.
Try this recipe for Eggplant Noodles, or contribute your own.
- Carbohydrate 46.9706707556781 g
- Cholesterol 0 mg
- Fat 7.14969842595999 g
- Fiber 11.2291210324593 g
- Protein 12.2636472958849 g
- Saturated Fat 0.881244712420261 g
- Serving Size 1 1 Serving (80g)
- Sodium 214.752678669173 mg
- Sugar 35.7415497232188 g
- Trans Fat 0.97271125531692 g
- Calories 287 calories
Step-by-step
- Place a large skillet over medium heat.
- Add the olive oil into the pan. Once the oil heats, add in the garlic and cook for 1 minute. Add in the red pepper flakes, cook for 30 seconds and then add in the eggplant noodles.
- Stir the noodles and season with salt, pepper and oregano. Add in the chickpeas, sundried tomatoes and raisins. Cook for about 5 minutes or until eggplant begins to darken in color.
- Plate into a bowl and enjoy!
Unlike traditional semolina pasta that holds a firm al dente bite when boiled, spiralized eggplant behaves more like a delicate vegetable ribbon that releases high volumes of moisture upon heating. Handling this structural difference requires specific management of cooking times and thermal environments, especially when scaling output for batch cooking in compact kitchens. Raw eggplant noodles contain roughly 92 percent water by volume, meaning freezing them raw results in a complete collapse of cell walls, turning thawed strands into mush. Cook the noodles fully until they just begin to darken in color at the five-minute mark before cooling rapidly on a sheet pan to arrest residual cooking. Store those cooked strands in an airtight glass container lined with a paper towel for up to three days in the refrigerator. Reheating requires a hot skillet rather than a microwave; toss the cold noodles into a pan preheated over medium-high heat for exactly 90 seconds to flash off surface condensation without boiling the vegetable. Dietary modifications require no complex equipment adjustments when substituting ingredients for allergen compliance or caloric goals. Swap the chickpeas for white beans at a direct 1:1 ratio if legume textures need softening, or omit the raisins entirely to lower the overall sugar content without altering the moisture balance of the skillet sauce.
