How to Make Fried Eggplant Noodle Salad

Eggplant noodle salad is a low calorie, vegetarian alternative to traditional, sweet and creamy pasta salads, which not only pack a lot of calories, but a considerable amount of fats as well. This salad, as the name suggests, uses eggplant as the main ingredient instead of cabbage, beans, capsicums or meat. Furthermore, instead of using boiled vegetables, this recipe requires you to sauté all of them. With a total cooking time of 20 to 25 minutes, this recipe is not only easy to make but a healthy option for both kids and adults alike.

Prep time: 5 to 7 min
Cook time: 10 to 15 min
Total time: 20 to 25 min
Yield: 3 to 4 servings
Utensils: Stove, cooking pot, skillet, cutting board, knife, measuring spoons, measuring cups, strainer.

Ingredients:
Pasta: 8 oz
Oil: 2 tbsp
Black olives: 1/2 cup chopped
Garlic clove: 1 minced
Corn: 1 cup
Diced eggplant: 1 small
Tomatoes: 2 cups
Salt & red pepper flakes: To taste

Instructions

  • 1

    Cook the pasta

    Fill a large cooking pot ¾ with water and put it on the stove. Add one tablespoon salt and three tablespoons of oil to the water and bring it to boil. On the first boil, add the pasta to the water and let it cook on medium high heat for 7 to 10 minutes or until the colour of the pasta changes completely. Once your noodles are cooked, run them through a strainer to drain all the water. Pass the strainer containing noodles under tap water and set it aside.

  • 2

    Prepare egg plant

    Pour two tablespoons of oil in a skillet and heat it on low flame. Once the oil is moderately hot, add chopped garlic to it and sauté for a minute. Now add egg plant to the skillet and cook until brown (about 2 to 3 minutes).

    Once the colour of the eggplant changes, add two cups of chopped tomatoes to them. Also add half cup of chopped black olives and one cup of corns. Season with salt and pepper flakes, cover and cook until the corn is tender and all the flavours are nicely mixed.

  • 3

    Combine pasta and vegetables

    Add the boiled noodles to the skillet containing sautéed vegetables and toss well to combine. Your fried eggplant noodle salad is now ready to be served.

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