Eggplant is tricky. Because of its soft flesh and plentiful tiny seeds inside, it’s difficult to spiralize. When you load the eggplant into a spiralizer (first making sure to slice the ends off and then chop in half) and pop in Blade C, you’ll notice immediately upon cranking the handle that the eggplant resists. The eggplant flesh gets chopped and the noodles that do materialize are soft and break with a firm pinch. Due to all of this, a full eggplant yields only about 1.5 cups of noodles. That’s a pretty big waste of an eggplant, if you ask me. But, if you’re not concerned about wasting most of the eggplant and want to make eggplant noodles, I’ve included a recipe in today’s post to get you started: Eggplant Noodles with Chickpeas, Sundried Tomatoes, and Raisins.
Eggplant Noodles [Vegan]
- 1 eggplant, spiralized
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 pinch red pepper flakes
- Salt and pepper, to taste
- 1/4 teaspoon oregano flakes
- 3 sun-dried tomatoes, sliced thinly
- 1/4 cup chickpeas
- 1 tablespoon raisins
- 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!