Comments on: How to Spiralize an Eggplant: Eggplant Noodles

By: self

self — Mon, 07 Mar 2022 19:43:58 +0000

In reply to Gwen @simplyhealthyfamily. I froze the eggplant prior to spiralizing. The appropriately timed spiralizing was quite successful.

By: Carly Glazer

Carly Glazer — Thu, 06 Sep 2018 19:50:33 +0000

In reply to Erika Mittermaier. Hi Erika! Yes let us know how it turns out!

By: Erika Mittermaier

Erika Mittermaier — Mon, 03 Sep 2018 23:34:15 +0000

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

By: ibrahimali

ibrahimali — Sat, 17 Feb 2018 12:30:04 +0000

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By: Anonymous

Anonymous — Fri, 06 Jan 2017 15:11:30 +0000

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.

By: アメリカで人気沸騰中！ダイエットとしても良い野菜から麺を作るベジパスタ10選 | KURASHIRU [クラシル]

アメリカで人気沸騰中！ダイエットとしても良い野菜から麺を作るベジパスタ10選 | KURASHIRU [クラシル] — Sat, 26 Sep 2015 04:41:46 +0000

[…] 参照元 […]

By: Nan

Nan — Wed, 29 Jul 2015 11:07:45 +0000

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?

By: plasterer bristol

plasterer bristol — Tue, 30 Jun 2015 05:53:06 +0000

this recipe is delicious, thanks for sharing. I’m always looking for new recipes to try 🙂

Simon

By: Francesca

Francesca — Thu, 15 Jan 2015 02:12:48 +0000

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.

By: Francesca

Francesca — Thu, 15 Jan 2015 02:09:05 +0000

In reply to ty. That's a good idea ty.

By: Alissandra Maffucci

Alissandra Maffucci — Mon, 28 Jul 2014 13:05:56 +0000

In reply to Dante. Thanks!

By: Alissandra Maffucci

Alissandra Maffucci — Mon, 28 Jul 2014 13:05:35 +0000

In reply to Dante. Yup - I totally agree!

By: Dante

Dante — Mon, 28 Jul 2014 00:36:11 +0000

In reply to Alissandra Maffucci.

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:
http://organichousewives.files.wordpress.com/2012/09/2012-09-13_14-07-21_2412.jpg

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.

By: Dante

Dante — Mon, 28 Jul 2014 00:04:15 +0000

In reply to Alissandra Maffucci.

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.

By: Alissandra Maffucci

Alissandra Maffucci — Fri, 25 Jul 2014 12:22:54 +0000

In reply to Dante. 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.

By: Dante

Dante — Fri, 25 Jul 2014 08:33:24 +0000

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:

http://www.foodnetwork.com/recipes/alton-brown/eggplant-pasta-recipe.html

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:

http://www.food.com/recipe/baba-ganoush-the-best-in-the-world-67570