How to Spiralize an Eggplant: Eggplant Noodles

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Eggplant Noodles

Eggplant Noodles

I have some good news and some bad news. Because I believe in ripping off my Band-Aids, let’s go with the bad first.

My eBook isn’t ready. There were some last minute formatting issues that have prevented me from making it available to you all today. I’m totally bummed, but that just means that when that day does arrive (hopefully in the next 10-14 days), you’ll be receiving the best possible Inspiralized cookbook.

Now that the Band-Aid’s off, let’s start feeling better. Ready for the good news?

The good news is that you can spiralize an eggplant. Well, sort of. Today, instead of announcing the launch of my eBook, I’m going to teach you how to spiralize an eggplant.

Eggplant Noodles

Eggplant is tricky. Because of its soft flesh and plentiful tiny seeds inside, it’s difficult to spiralize. When you load the eggplant into a spiralizer (first making sure to slice the ends off and then chop in half) and pop in Blade C, you’ll notice immediately upon cranking the handle that the eggplant resists. The eggplant flesh gets chopped and the noodles that do materialize are soft and break with a firm pinch.

how to spiralize eggplant


Eggplant Noodles

In the above picture, the left hand side shows all of the full noodles that were made from ONE HALF of an eggplant. On the right side, you’ll see that there is a lot of wasted eggplant that has crumbled or chopped from that same half of the eggplant. Sure, you can include the chopped bits in your noodle dish, but it won’t recreate that similarity to pasta that we’re looking for.

Let’s try Blade A.

Eggplant Noodles

These noodles come out very thin and full of seeds. Once you cook these noodles, they wilt and become floppy and not very appetizing. My suggestion: stick to Blade C.

Due to all of this, a full eggplant yields only about 1.5 cups of noodles. That’s a pretty big waste of an eggplant, if you ask me. But, if you’re not concerned about wasting most of the eggplant and want to make eggplant noodles, I’ve included a recipe in today’s post to get you started: Eggplant Noodles with Chickpeas, Sundried Tomatoes and Raisins.

Eggplant Noodles

The softness of the eggplant is a nice consistency for a noodle. Typically, eggplant can be too mushy or too chewy. By cooking the noodles in a skillet with olive oil, salt and pepper, the noodles are velvety and firm enough to resemble a noodle and the flavors shine through. Plus, these noodles absorb flavor fantastically!

The verdict: While I wouldn’t recommend spiralizing an eggplant because it wastes so much of the actual vegetable, the noodles are surprisingly delicious. Plus, they’re a totally unique and original taste and texture. When was the last time that you were served eggplant noodles? I’m gonna take a gander and say never.

How to Spiralize an Eggplant: Eggplant Noodles

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 1


  • 1 eggplant Blade C
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1 pinch red pepper flakes
  • salt and pepper to taste
  • 1/4 tsp oregano flakes
  • 3 sundried tomatoes sliced thinly
  • 1/4 cup chickpeas
  • 1 tbsp raisins


  • Place a large skillet over medium heat.
  • Add the olive oil into the pan. Once the oil heats, add in the garlic and cook for 1 minute. Add in the red pepper flakes, cook for 30 seconds and then add in the eggplant noodles.
  • Stir the noodles and season with salt, pepper and oregano. Add in the chickpeas, sundried tomatoes and raisins. Cook for about 5 minutes or until eggplant begins to darken in color.
  • Plate into a bowl and enjoy!

Eggplant Noodles

Eggplant Noodles

Eggplant Noodles

Eggplant Noodles

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Susan says:
I had already spiralized an eggplant; I just kept the "waste" with the noodles, and treated it as part of the "toppings". I think I still prefer zucchini noodles, but the eggplant noodles were a nice change, and a good way to get someone to try a new veggie.
IDK, making them into noodles might just get my 3 little picky eaters to gobble them up! I wouldn't mind eating the not so pretty 'noodles' ;}
Gwen - thanks for the comment - give it a try and let me know!
Will says:
I'm often looking for ways to prepare eggplant without too much effort. (Often when I buy them I don't usually have a dish planned.) I think by getting a spiralizer this may be the way. Besides this dish does look appetizing :)
Will - yes, get yourself a spiralizer! I personally don't like eggplant, but I really enjoyed them spiralized! Thanks for the comment.
My father loves eggplant and I'm always trying to make him eat healthier, this is a perfect dish to send to him. Thanks!
I'm so glad! It's definitely a new way to enjoy eggplant. The eggplant takes on a whole new life! Thanks for the comment.
Love this idea! I've never thought about making eggplant noodles, but now I have to try it! Thank you :)
Thank you so much - I hope you try it!
Stephie G. says:
I use eggplant as lasagna noodles. If you want a spaghetti consistency, use a zucchini. But not all noodles have to be long and skinny. And since I love eggplant but don't like lasagna noodles, it works great for me.
ty says:
I bet because of the little pieces it would make a good eggplant "rice"! I am going to give it a try
Francesca says:
That's a good idea ty.
Dante says:
This may just one of the vegetables that is best prepped without a spiralizer if you want to make noodles with it. This Food Network Star created recipe has 50+ reviews with a 5 Star average rating and is accomplished with just a knife and cutting board… and no wasted Eggplant: If you just can't bear the thought of leaving your spiralizer out of the action then Baba Ganoush would be the perfect use for the broken mushy bits:
Of course, you can make vegetable pasta without a spiralizer, but it won't result in spirals like the spiralizer does. The knife method just results in straight strips of eggplant, which isn't as similar to the pasta consistency as it would be with a spiralizer. It's a great method and option if people want to make eggplant noodles, but I won't be featuring it on my blog.
Dante says:
I've been using spiralizers for well over a decade, and while there's definitely a bit more work involved to produce thin straight noodles with a knife it can produce just as pasta like a consistency as any made with a spiralizing tool when it comes to Eggplant specifically. Cooked eggplant noodles no longer hold their spirals and straighten out when softened by the heat anyway so that's largely irrelevant. I wasn't suggesting you feature a non spiralized approach on your blog, was simply sharing here in the comments an alternative for those who would like to avoid all the "waste" produced by spiralizing this particular vegetable… and a suggestion of what to do with that waste for those who do still choose to spiralize it. :) I LOVE spiralizing, I've just personally found that Eggplant is one of the ones better handled in another way.
Yup - I totally agree!
Dante says:
Oh, and I almost forgot to add this super tip regarding eggplant, especially for those who are spiralizing! Male eggplants have dramatically fewer seeds than female eggplants. You can identify the males by the smaller rounder "bellybutton" on the bottom vs the females which have a longer narrow slit marking. This picture is a good example of the difference: Many cooks favor males because the seeds are what bring the characteristically bitter flavor to eggplant. Of course the males offer an extra advantage to those spiralizing since the seeds are the main reason for the breakage. Before I started making eggplant noodles by hand, going with a male plant would provide closer to 75% noodles vs bits as opposed to the 50/50 you found in your experimenting.
Francesca says:
Thank you Ali for your fabulous technique, advice and tips. I love your honesty and personal opinion on the vegetable of choice for spiralizing. It's very helpful. Thank you.
this recipe is delicious, thanks for sharing. I'm always looking for new recipes to try :-) Simon
Nan says:
Have you tried spiralizing the " Finger" or "Oriental" Eggplant? They are shaped like the Zucchinis, so should have less waste. It seems like they would work better, but may have too much skin?
Anonymous says:
I am new to spiralizing. I have an abundance of eggplant. I am thinking of making noodles and then using the "waste" in baba ganoush. That way everything get's used and I have both items with relatively little time.
ibrahimali says:
I am a regular member of this site, I always notice that your blog posts are so unique and well explained with deep information. Tnx for the splendid post. I must share your post on my social medias and "mypasta makers website" for giving you maximum coverage of visitor of the post.
Erika Mittermaier says:
Hey! I am going to try this with a Japanese eggplant! Those are longer, thinner, and more likely to spiralize despite the pithy flesh. I will let you know how it goes; thanks for the recipe : ) (I might try to make a basil-cashew sauce to go with it- we'll see.) ~Erika
Carly Glazer says:
Hi Erika! Yes let us know how it turns out!

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.