Directions:
- Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled.
- Slice the eggplant thinly lengthwise, about 1/4-inch thick.
- Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry.
- Slice the pieces into thin strips to resemble pasta.
- In a large saute pan heat the oil. Add the garlic and chili flakes and toast.
- Add the eggplant pasta and toss to coat.
- Add the tomatoes and cook for 3 minutes.
- Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine.
- Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1061.7 Kcal (4445 kJ) | ||
| Calories from fat | 701.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 77.9g | 120% | |
|---|---|---|---|
| Cholesterol | 66.77mg | 22% | |
| Sodium | 469.34mg | 20% | |
| Potassium | 3194.64mg | 68% | |
| Total Carbs | 76.69g | 26% | |
| Sugars | 47.9g | 192% | |
| Dietary Fiber | 31.42g | 126% | |
| Protein | 26.43g | 53% | |
| Vitamin C | 75.2mg | 125% | |
| Iron | 0.6mg | 3% | |
| Calcium | 547.1mg | 55% | |
| Amount Per 100 g | |||
| Calories | 70.92 Kcal (297 kJ) | ||
| Calories from fat | 46.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.2g | 120% | |
|---|---|---|---|
| Cholesterol | 4.46mg | 22% | |
| Sodium | 31.35mg | 20% | |
| Potassium | 213.41mg | 68% | |
| Total Carbs | 5.12g | 26% | |
| Sugars | 3.2g | 192% | |
| Dietary Fiber | 2.1g | 126% | |
| Protein | 1.77g | 53% | |
| Vitamin C | 5mg | 125% | |
| Calcium | 36.5mg | 55% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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