I’ve said it before and I’ll say it again, I don’t like eggplant. Usually, I pick it out. I’m not a picky eater at all, but when it comes to eggplant, I’ve been spoiled: my grandfather’s eggplant’s the best.
He probably just soaks it in olive oil and that’s why I love it, but regardless, I’ve always had a hard time eating eggplant – the consistency always bugged me out!
Now look at me – posting up a recipe with eggplant! This recipe, made for KitchenAid, incorporates savory sausage, spice and zucchini noodles (how could I not love it?!)
I made this recipe using one of my KitchenAid nonstick skillets, which is key. I always use nonstick skillets – the stainless steel or nonstick variety don’t cook vegetable noodles well. The noodles break easily and stick to the bottom, causing them to rip.
So, if you’ve been following along to my recipes and shaking your fists at the screen, your frustration might be because you don’t have a nonstick skillet.
This recipe is perfect for a fall night, when the temperature has truly dropped and you want something comforting and warm, without breaking that diet bank. The fiber in the zucchini noodles fill you up, while the sausage and seasoned eggplant offer a deep, robust flavor indicative of an indulgent Italian pasta dish.
The parmesan cheese is completely optional, but really adds that needed creamy texture and extra salty, rich flavor.
To get the recipe, go to KitchenAid’s blog, The Kitchenthusiast.
On a completely separate note, I’m teaching an Inspiralized cooking class tonight at Kings Cooking School in Short Hills, NJ, 6:30-8:30pm. To sign-up for the class, click here. I hope to see you there!
What’s your favorite dish with eggplant?
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