Can I use pre-spiralized eggplant for this recipe?

Yes, using pre-spiralized eggplant will save prep time, allowing you to get this dish on the table even faster.

What kind of eggplant works best for spiralizing?

Look for firm, medium-sized eggplants as they are easier to spiralize and yield longer, more consistent noodles for this recipe.

How do I prevent the eggplant noodles from becoming too watery?

Saute the eggplant noodles over medium heat until they begin to darken, allowing excess moisture to evaporate as they cook with the other ingredients.

Can I omit the raisins if I don't like sweet elements in savory dishes?

While the raisins add a unique sweet and savory balance to this dish, you can certainly omit them if you prefer a less sweet flavor profile.

How should I store leftover Eggplant Noodles?

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave.

1.6K Views 13 years ago

Eggplant Noodles
[Vegan]

AM By: Alissandra Maffucci

Author Bio

Alissandra Maffucci is an enthusiastic home cook and blogger at Inspiralized. Inspiralized offers a creative new... Read More

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A vibrant bowl of spiralized eggplant noodles sauteed with sun-dried tomatoes, chickpeas, and raisins, seasoned with oregano.

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Eggplant Noodles [Vegan]

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... Read More

Ingredients You Need for 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

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How to Prepare Eggplant Noodles [Vegan]

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!