By now you may have grown tired of hearing about zucchini noodles (aka “zoodles”) but I’m here to break up your veggie noodle boredom with eggplant noodles. You don’t even need a spiralizer.
Photo by Neil Conway.
The beauty of this veggie “noodle” is two-fold: they cook super fast and — since they are made of spongy eggplant — they absorb flavorful sauces like whoa. To make them, peel an eggplant and julienne it into thin noodles, using a sharp knife (or a mandoline if you have one, but true to the headline, you don’t need one to do this.) Saute them in hot oil (The Kitchn recommends 1 tablespoon olive oil + 1 teaspoon sesame) until soft and slightly browned, about 3-5 minutes. Top with whatever sauce, meat, or veggies you see fit, or use The Kitchn’s spicy recipe linked below.
How To Make Eggplant Noodles [The Kitchn]