Eggplant “Pasta” – Low on Carbs, High on Flavor

This pasta alternative is packed full of massive flavor! 

  1. Slice the eggplant into strips (and leave the skin on).
  2. Mince 2-3 medium cloves of garlic.
  3. Mince 1 medium shallot.
  4. Sautee the garlic and shallot in extra virgin olive oil over medium-low heat until the shallots start to soften.
  5. Add the eggplant strips and toss until coated.
  6. Add salt & pepper and sautee for a few minutes. 
  7. Slice some cherry tomatoes in half and add to the pan along with one (1) small can of chicken broth (or vegetable broth if you want this to be a vegan dish).
  8. Stir the mixture well and cover.
  9. Let it cook until the eggplant becomes soft but not mushy.  In pasta terms, “al dente”.

Serve hot and enjoy!

Check out the nutrition facts for eggplant:





2 Comments Add yours

  1. Ani says:

    Yummy! I want to experiment with some other veggie pastas!

  2. ncnfoodie says:

    Two of my other favorite veggie pastas are spaghetti squash and zucchini. They’re fantastic – give them a try! You can follow me on Instagram @nettiescookinnow and Facebook @NettiesCookinNow for more delicious and healthy recipes!

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