Creamy Eggplant and Vegetable Noodles

by
Pin
Share
Tweet

This post may contain affiliate links learn more

 

 

This vibrant and flavorful dish combines tender eggplant noodles with a creamy vegetable-packed sauce. Perfect as a vegetarian main course or a hearty side, it’s loaded with nutrients and bursting with flavor.

Preparation Time

  • Prep Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes

Ingredients

  • Vegetables:
    • Eggplant: 1 large, grated like noodles
    • Onion: 1, chopped
    • Garlic: 3 cloves, minced
    • Carrot: 1, diced
    • Bell Pepper: 1, chopped
    • Tomatoes: 3, chopped
    • Mushrooms: 7, sliced
    • Basil: Fresh or dried, to taste
    • Fresh Parsley: Chopped, for garnish
  • Dairy:
    • Milk Cream: 350 ml (1 ½ cups)
    • Parmesan: 200 g (7 oz), grated
  • Seasoning:
    • Salt: To taste
    • Ground Pepper: To taste
  • Other:
    • Plant Oil: For frying

Directions

  • Prepare the Vegetables:
    1. Soak the grated eggplant and chopped vegetables in salted water for 5-10 minutes. Drain well and pat dry to remove excess moisture.
  • Sauté the Onion and Garlic:
    1. Heat plant oil in a large skillet over medium heat.
    2. Add the chopped onion and minced garlic, and sauté until soft and fragrant.
  • Add Carrot and Bell Pepper:
    1. Stir in the diced carrot and chopped bell pepper. Cook for about 5 minutes until slightly softened.
  • Add Tomatoes:
    1. Pour boiling water over the chopped tomatoes to remove the skin (optional).
    2. Add the tomatoes to the skillet and cook until they break down into a thick sauce.
  • Add Mushrooms and Basil:
    1. Mix in the sliced mushrooms and basil. Cook until the mushrooms release their moisture and become tender.
  • Incorporate Eggplant Noodles:
    1. Add the grated eggplant and stir into the vegetable mixture. Cook until the eggplant softens and absorbs the sauce.
  • Add Milk Cream and Parmesan:
    1. Pour in the milk cream and let it simmer gently for 3-5 minutes.
    2. Gradually add the grated Parmesan, stirring continuously until it melts and integrates into the sauce.
  • Season and Garnish:
    1. Season with salt and ground pepper to taste.
    2. Finish with fresh parsley.
  • Serve:
    1. Serve over pasta, rice, or as a standalone dish. Enjoy warm!

Serving Suggestions

  • Pair with crusty garlic bread for a complete meal.
  • Serve over whole-grain pasta or zucchini noodles for a low-carb option.
  • Top with extra Parmesan and fresh basil leaves for added flavor.

Cooking Tips

  • Use heavy cream for a richer and creamier sauce.
  • Add a splash of white wine for depth before adding the cream.
  • Substitute Parmesan with Pecorino Romano for a sharper taste.

Nutritional Benefits

  • Eggplant: Rich in fiber, low in calories, and packed with antioxidants.
  • Mushrooms: A good source of selenium and vitamin D.
  • Parmesan: High in calcium and protein.

Dietary Information

  • Vegetarian: Yes
  • Gluten-Free: Use gluten-free pasta or serve without additional grains.
  • Low-Carb: Serve as is or with zucchini noodles.

Nutritional Facts (Per Serving)

  • Calories: ~280
  • Protein: ~12 g
  • Carbohydrates: ~18 g
  • Fat: ~20 g

Storage

  • Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • Freezing: Not recommended as the cream may separate upon thawing.

Why You’ll Love This Recipe

  • It’s a flavorful and satisfying way to enjoy a variety of vegetables.
  • The creamy sauce perfectly complements the tender eggplant noodles.
  • Easy to customize with your favorite vegetables or cheese.
  • A comforting dish that’s as nutritious as it is delicious.

Conclusion
This Creamy Eggplant and Vegetable Noodle dish is a delightful combination of flavors and textures. The velvety sauce, paired with the earthy vegetables, creates a comforting and nourishing meal. Perfect for family dinners or meal prep, it’s sure to become a favorite in your recipe rotation.

Frequently Asked Questions (FAQs)

  1. Can I use another type of noodle?
    Yes, spaghetti, rice noodles, or zucchini noodles work well.
  2. Can I make this vegan?
    Substitute cream with coconut milk or cashew cream and use nutritional yeast instead of Parmesan.
  3. Can I prepare this ahead of time?
    Yes, prepare the sauce and reheat gently before serving.
  4. What can I add for extra protein?
    Add cooked chicken, shrimp, or tofu.
  5. Can I freeze leftovers?
    Freezing is not recommended due to the cream-based sauce.
  6. How do I make it spicier?
    Add red chili flakes or a splash of hot sauce.
  7. What other herbs work well?
    Try thyme, oregano, or rosemary for additional flavor.
  8. Can I skip the cheese?
    Yes, but the Parmesan adds a rich, savory flavor. Use a dairy-free alternative if needed.
  9. How do I prevent the eggplant from getting mushy?
    Avoid overcooking it and drain it well after soaking.
  10. Can I substitute eggplant with another vegetable?
    Yes, zucchini or yellow squash make great alternatives.

Enjoy your creamy and delicious vegetable noodle dish! 🥕🍆🍅

Pin
Share
Tweet