Zucchini noodles have been popular for quite some time so I thought why not try doing the same with eggplant?
Eggplants are abundantly in season in this part of the world at the moment and they are such a gorgeous versatile vegetable.
I do not own a spiralizer and I am not going to buy one. I am a traditional when it comes to buy kitchen gadgets, in fact I can say I am quite old fashioned and I don't like to buy gadgets unless I am going to use them on a regular basis.. besides the storage space in my kitchen is limited.
In any case, to make eggplant noodles you don't need a spiralizer but just a good knife. This dish will be perfect as a healthy light lunch with some parmesan shavings on top or with a few cubes of feta cheese. I have added fresh thyme and oregano, with cherry tomatoes and olives.
I cannot believe how vegetables can be magically transformed sometimes. I just love creating in the kitchen and I want to experiment more with light and fancy dishes.
Have a fab weekend everyone 🙂
- Prep Time : 15 minutes
- Cook Time : 10 minutes
- Yield : 2
Slice the eggplant in half and then with a sharp knife cut it at julienne. The strips should resemble thick spaghetti.
In a pan heat up 5 tbsp of olive oil and then stir fry the eggplant strips with the chopped herbs until slightly golden. Add a pinch of salt and a grind of pepper. They should take 3 to 4 minutes.
Cut the olives and the cherry tomatoes in half. In a pan stir fry the tomatoes and the olives for a couple of minutes with 1 tbsp of olive olive oil.
Add the olives and the tomatoes to the eggplant strips and mix well. Put them on a serving dish and drizzle with a little more olive oil.
If you like you can add some parmesan shavings or some cubes of feta cheese.