Alton Brown’s Eggplant ‘pasta’

May 11, 2023May 11, 20230 4
Alton Brown's Eggplant 'pasta' recipe is a low-carb, vegetarian alternative to a classic pasta dish
in Vegetarian

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 )

Nutrision Information

Servings Per Recipe
4
Calories
310
Sugar
6g
Fat
29g
Alton Brown's Eggplant 'pasta' is a low-carb, vegetarian alternative to a classic pasta dish. By replacing the wheat pasta with eggplant, this recipe provides a lighter option without sacrificing flavor. The dish is sautéed in garlic, red pepper flakes, and tomatoes, and then finished with fresh basil and a sprinkling of Parmesan cheese. This eggplant 'pasta' is a great way to enjoy a delicious, satisfying meal while also incorporating more veggies into your diet.

Instructions

1.Preheat oven to 375 F.
2.Peel eggplants lengthwise, leaving alternating stripes of skin. Cut eggplants into 1/2-inch cubes and arrange in single layer on baking sheet. Sprinkle kosher salt over eggplant and toss to combine. Let sit 30 minutes. Using paper towels, thoroughly pat excess moisture from eggplant.
3.In a large skillet over medium-high heat, heat olive oil until shimmering. Add eggplant and sauté until lightly browned, about 5 minutes.
4.Add garlic and red pepper flakes, and continue cooking until fragrant, about 1 minute.
5.Stir in chopped tomatoes and cook until slightly softened, about 2 minutes. Then add heavy cream, reduce heat to medium, and continue cooking until sauce has reduced and thickened slightly, about 5 minutes.
6.Remove from heat and stir in fresh basil and Parmesan cheese. Season with black pepper to taste. Serve hot.

PROS

This dish is low in carbs, making it a great option for those following a low-carb diet.
It is also vegetarian, and the eggplant provides a healthy dose of vitamins and minerals such as fiber, potassium, and antioxidants.

CONS

Eggplant ‘pasta’ might not be as satisfying as traditional pasta for some people because it lacks the chewy texture of wheat pasta.
And the use of heavy cream in the recipe makes it high in calories and fat, which might not fit into everyone’s diet plan.

HEALTH & BENEFITS

Eggplants are an excellent source of dietary fiber, which helps promote digestive health. They are also rich in antioxidants, which can help protect against inflammation and chronic diseases such as cancer and heart disease. The cream in the recipe provides a source of calcium, vitamin D, and vitamin B12, which are important for overall health and bone density.

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