eggplant fettuccine

Spring semester is DONE. YES. 

And while I recover from the mind-fog that is getting through finals, I leave with you another suitable alternative for pasta. For some reason I was really craving pasta on Monday. With crustaceans. I think I saw a recipe for garlic herb shrimp and it looked supremely delicious. And then I saw a recipe for zoodled zucchini and it looked as supremely delicious as the shrimp. Perfect combo. Until Trader Joe's didn't have any zucchini (or summer squash for that matter), and I was left with one option... eggplant. It must work as pasta too, right??

Eggplant Fettuccine

• 1 eggplant
• any mixings you feel like
• protein as you please

1. Peel your eggplant. And then slice into noodles. A julienne peeler would probably work GREAT in this situation, but I don't have one. Whomp whomp.

2. Put slices into a collander and sprinkle with salt. Let the juices drain for about a half hour.

3. While your eggplant is draining, cut up your assorted veggies... I went with broccoli and onion. YUM.

4. When the half hour is up, rinse the eggplant slices well and pat to dry.

5. Heat olive oil in pan and saute veggies.

6. Add eggplant slices last. These will only need about 5-10 minutes to become soft.



7. Enjoy your finished product! This is what our dinner looked like:

Those are sweet potato biscuits on the side... here's the recipe I used.