As regular readers would know, I’m currently on a kick to NOODLE ALL VEGETABLES with my Paderno veggie noodle maker
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I had attempted to noodle eggplant before, but foolishly salted the noodles to sweat the eggplant like I would with the eggplant mini pizzas. This led to overly salty noodles which were not edible.
Take two: Got two eggplants in my CSA box this week and decided to re-attempt noodle-age.
I trimmed and peeled the eggplants, then noodled them on ‘thick’. See image below, but the eggplant will disintegrate if you use the ‘thin’ cut on the noodle maker, so thick is recommended.
It’s like a merry go round for the eggplant… or perhaps a torture device…
Thick cut noodles on the left, thin cut on the right. I highly recommend using only THICK cut for eggplant.
Raw eggplant noodles
I decided to try cooking the eggplant two different ways – baking and sauteing.
Baking went nowhere. Do not recommend. It got firm and wasn’t very tasty.
Sauteing the noodles led to the eggplant soaking up the oil (I used olive oil) and made them soft and edible, but…..
Sauteed Eggplant Noodles
Bottom line – eggplant noodles DO NOT stand on their own. They would be great mixed in with another veggie noodle, such as zucchini and yellow squash. But on their own, I personally wasn’t a fan.
Served with chicken apple sausage and parmesan cheese
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