Are you craving a delicious Italian-inspired dish that's both incredibly tasty and surprisingly healthy? Look no further than these Tomato Basil Eggplant Noodles - a mouthwatering recipe that transforms humble eggplant into a pasta-like sensation that will make your taste buds dance and your body thank you! This low-carb, nutrient-packed dish proves that eating healthy doesn't mean sacrificing flavor, offering a perfect blend of fresh ingredients and Mediterranean-inspired goodness.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Eggplant
- Tomatoes
- Fresh basil
- Olive oil
- Garlic
- Salt
- Pepper
- Parmesan cheese
Instructions
- Begin by preparing your ingredients. Wash the eggplant and tomatoes thoroughly. Dice the tomatoes into small pieces and set them aside. Cut the eggplant into thin noodles using a spiralizer or a vegetable peeler. If you prefer, you can also cube the eggplant instead of making noodles.
- Next, chop the fresh basil leaves finely. Mince the garlic cloves. Set aside the chopped basil and minced garlic for later use.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Add the eggplant noodles to the skillet. Season with salt and pepper to taste. Sauté the eggplant for approximately 5-7 minutes, stirring occasionally, until they are tender and slightly golden brown.
- Once the eggplant is cooked, add the diced tomatoes to the skillet. Stir well to combine the ingredients. Cook for an additional 5-7 minutes, allowing the tomatoes to soften and release their juices.
- While the mixture is cooking, bring a small pot of salted water to a boil. Blanch the fresh basil leaves for about 30 seconds, then transfer them to an ice bath to stop the cooking process. Once cooled, chop the blanched basil and set it aside.
- After the tomatoes have cooked down, stir in the chopped basil and cook for another 2-3 minutes. Adjust seasoning with additional salt and pepper if needed.
- To serve, plate the tomato basil eggplant noodles and sprinkle freshly grated Parmesan cheese on top. Drizzle with a little extra olive oil if desired.
- Enjoy your delicious Tomato Basil Eggplant Noodles as a healthy and flavorful Italian dish!
Tips
- Spiralizer vs. Peeler: While a spiralizer creates perfect noodle-like strands, a vegetable peeler works just as well if you don't have specialized equipment.
- Salt Your Eggplant: To reduce bitterness and remove excess moisture, sprinkle your eggplant noodles with salt and let them sit for 10-15 minutes before cooking. Pat dry with paper towels.
- Don't Overcrowd the Pan: Cook your eggplant noodles in batches if necessary to ensure they brown nicely instead of steaming.
- Fresh is Best: Use fresh basil and ripe tomatoes for the most vibrant flavor profile.
- Cheese Matters: Freshly grated Parmesan will elevate this dish far more than pre-packaged cheese.
- Quick Cooking: Eggplant cooks fast, so keep an eye on it to prevent burning and maintain a perfect tender texture.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 4g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 5mg
