Spinach Pesto Eggplant Pasta

​I went to the grocery store last weekend and bought several different types of vegetables without really thinking about what I was going to do with them. I created noodles with the eggplant, added other vegetables, and topped it off with spinach pesto. I was very impressed with this dinner and I would definitely make it again. The “noodles” were very similar to that of fettuccine and had about the same texture. Try using a marinara sauce to save on the calories and fat. Up to you on how you want to try it out!

​Servings: 2
Prep/Total Time: 40 minutes

Ingredients:
Pasta

• 1 medium-large eggplant
• Kosher salt, for purging
• 2 Tbsp olive oil
• 1/2 tsp garlic, minced
• 1/2 tsp chile flakes
• 1/2 tsp ground black pepper
• 1 roma tomato, seeded and chopped
• 1/2 cup mushrooms, chopped​

For the Pesto

• 1/4 cup chopped walnuts
• 3 cups spinach
• 1/2 cup basil
• 1/2 cup olive oil
• salt and pepper to taste

Directions:

1. In a food processor combine the walnuts, spinach, basil, olive oil and salt and pepper and process until creamy, set aside.
2. 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.
3. 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 mushrooms and cook until eggplant resembles the texture of pasta.
4. Toss with enough pesto to coat the "pasta".