ALTON BROWN'S EGGPLANT 'PASTA'

Alton Brown's Eggplant 'pasta' image

Provided by Um Safia

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

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)

Steps:

Peel each eggplant, leaving 1" of skin unpeeled at the top & bottom. Slice the eggplant thinly lengthwise, about 1/4" thick.
Evenly sprinkle each slice with salt & lay out for 30 minutes on a sheet pan fitted with a wire rack.
Rinse with cold water & roll in paper towels. Slice the pieces into thin fettucine-like strips.
Heat the oil in a large saute pan over a medium heat. Add the garlic & crushed red pepper, & cook until garlic is golden & aromatic.
Add th eggplant 'pasta' & toss to coat. Add the tomatoes & cook for 3 minutes. Add the cream & increase the heat to thicken the sauce.
Finally, add the basil & Parmesan. Toss to combine. Season with black pepper but remember the eggplant will already be salty enough!