Eggplant Pasta

Name: Eggplant Pasta
Ingredients: 2 medium-large eggplants; Kosher salt, for purging; 4 tablespoons olive oil; 1 teaspoon garlic, minced; 1/2 teaspoon chile flakes; 4 small tomatoes, seeded and chopped; 1/2 cup cream; 4 tablespoons basil chiffonade; 1/4 cup freshly grated Parmesan; Freshly ground pepper

10 ingredients

1 steps

Ingredients

2 medium-large eggplants
Kosher salt, for purging
4 tablespoons olive oil
1 teaspoon garlic, minced
1/2 teaspoon chile flakes
4 small tomatoes, seeded and chopped
1/2 cup cream
4 tablespoons basil chiffonade
1/4 cup freshly grated Parmesan
Freshly ground pepper

Directions

1

["Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled.", "Slice the eggplant thinly lengthwise, about 1/4-inch thick.", "Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes.", "Rinse with cold water and roll in paper towels to dry.", "Slice the pieces into thin strips to resemble pasta.", "In a large saute pan heat the oil.", "Add the garlic and chili flakes and toast.", "Add the eggplant \"pasta\"" and toss to coat.""