These eggplant noodles are a fantastic low carb alternative to pasta! Healthy, vegetarian and super tasty - with a great texture, too!
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I thought I'd seen it all when it came to veggie noodles: zoodles (of course!), carrot noodles, cucumber noodles (coodles!), butternut squash noodles, spaghetti squash - and more! They're not all low in carbs but the craze has given many people healthier alternatives to regular pasta. Having said all that... have you tried eggplant noodles?
There are about 13g net carbs in a large peeled eggplant (16g if unpeeled), so if you split one between two people, and keep the carb count of the other ingredients down, it can become a great low carb option!
You might also like this low carb "soba" noodles - also made from eggplant!
How to Make Low Carb Eggplant Noodles
To make the noodles I used a thin julienne attachment for my mandoline. I've used the mandoline for making veggie chips, but I'd never thought to use the julienne blades. I guess when I'm making zoodles I don't want to include the seeds, so it seems easier to use a spiralizer or similar gadget.
After peeling the eggplant, it reduced it to spaghetti-like strands in a matter of minutes!
Note: Some chefs advise salting raw eggplants before cooking to bring out the moisture. I've never found this necessary, and didn't do it for this recipe! But if you prefer this technique, it might be better NOT to use a julienne blade - but to cut them into this slices, salt, leave for 30 minutes, wipe dry, then cut into noodles by hand.
To cook the eggplant noodles, heat some olive oil in a large skillet and add the noodles. Cook for five minutes, stirring frequently. Add some chopped sun-dried tomatoes and a splash of heavy cream.
Season with black pepper and add some shredded Parmesan. Cook until the cheese has melted, then serve, garnished with fresh basil.
This dish is a great size to serve for lunch - but of you want to make it into a larger meal then you could just add some cooked meat like chicken, bacon, or beef! I was really impressed with the texture of the eggplant noodles - they are way more like regular spaghetti than zoodles or shirataki. I'm converted!!
Check out all my low carb spaghetti alternatives!
📖 Recipe
Low Carb Eggplant Noodles
Ingredients
Equipment
Step-by-Step Instructions
- Cut the eggplant into noodles using the the julienne blade on a mandoline.
- Heat the olive oil in a large skillet and add the noodles. Cook for five minutes, stirring frequently. Add the chopped sun-dried tomatoes and a splash of heavy cream.
- Season with black pepper and add the Parmesan.
- Cook until the cheese has melted, then serve, garnished with fresh basil.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Stephen Eric Berry says
We're going to make a modified version of your Rosemary Spaghetti Eggplant with Parmesan and Sun-dried Tomatoes tonight. Rosemary, parmesan, and eggplant were made for one another! I'll likely be adding some crushed garlic and chopped Italian parsley. The only slight quibble I have with your recipe is that it would be great to see ingredients in grams. Given the name of your website, I'd imagine that a not insignificant number of your visitors are in ketosis and keep a food diary on Cronometer. It does cut out an annoying conversion step to have those grams. All in all, thanks!