If you’re on the ketogenic diet, and you’re looking for a vegetable that can be used as noodles, I bet you’ve never thought about using eggplant noodles to keep your diet low carb, but not have a dripping wet mess that can sometimes be the case with zucchini noodles.
Eggplant noodles have a great taste and tend to absorb the sauce that its combined with. Perfect for pasta sauces like bolognese, carbonara or Milanese.
The easiest way to get the noodle shape from an eggplant is to slice it with a knife. Because the vegetable is relatively soft, it doesn’t work extremely well in vegetable spiralizers. This makes this type of noodle a little bit laborsome, but anything that has been worked on in the kitchen is filled with love and joy, so I guess it depends on how you look at it.
The photo above is simply eggplant mixed with olive oil, to create a beautifully balanced noodle with a slippery gelatinous feeling much like what you would get with ordinary pasta. This keto friendly pasta substitute was easy to photograph, so don’t think this is some crazy made up photography trick.
Eggplant Noodles
If you are looking for more filling Eggplant Noodles like this, you are going to love my other dinner recipes on the blog that are just as delicious is this one, or you can download my Best Selling Keto Cookbook and get even more great keto dinner recipes.
Or if you are looking for more Low Carb Noodles recipes sequenced into an easy keto meal plan, then you’ll enjoy my 4-week keto meal plan, filled with many more dinner ideas like this recipe.
How many calories in Eggplant Noodles?
If you’re wondering How many calories in Eggplant Noodles?, then hopefully I can answer this question for you.
The nutritional information can be found here for this recipe:
How many carbs in Eggplant Noodles?
That’s a good question. Well, I also wondered about How many carbs in Eggplant Noodles? before I created this recipe, so you’re not alone! If you look above, hopefully, the nutritional information panel can answer this question, but if it doesn’t, you can always leave a comment below and I’ll answer as promptly as I can.
I hope you enjoy this filling Eggplant Noodles as much as I did testing, creating and photographing this recipe. Don’t forget to share this Eggplant Noodles with a friend in need, or anyone who would be excited about finding a perfect filling Eggplant Noodles.
Until Next Time.
Eggplant Noodles
Ingredients
- 1 Whole Eggplant
- 1 Tbsp Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
- Remove the skin from the eggplant by slicing around the outer edges of the eggplant with a sharp knife, remembering to keep the blade facing away from your chest
- Slice in half, then continue slicing until you have long slices of eggplant that are approxmately 5mm in width.
- Heat a frying pan to medium high heat, adding some olive oil into the pan. Place the eggplant noodles in right away, and continue to move them around for aproximately 5-7 mins.
- The noodles will look slightly discloloured, and semi see-through. This is when they are ready. Make sure not to cook them for too long as they will eventually disintergrate.
- Serve with your favourite pasta sauce.
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Lisa says
I had an eggplant that i needed to “use up” and I wanted something quick and simple. I salted them and removed some of the seeds but I couldn’t believe how tasty they were. I ate then without the sauce! Thank you so much for sharing. (These hold up better than zucchini noodles and are far tastier than carrot noodles…)
FatForWeightLoss says
Amazing Lisa! Thanks for the feedback 🙂
Dorothy Kerby says
Delicious and so easy.
I did soak my sweet potatoes whilst cutting them up, to stop from going brown.
I made a mushroom, garlic chives, fresh tarragon and cream cheese sauce and just added it to the cooked noodles.
Yum
FatForWeightLoss says
I assume you mean eggplants, I read the sweet potato part and was like HUH? haha thanks Dorothy!
Laura says
You’re a genius! I’m going to use them in Chow mein – fry with a dash of sesame oil !
Miriam says
Hey! These look amazing! Have you tried freezing them? I was wondering if I can chop them in advance and keep in a fridge or freezer. How long do you think they can keep? Thanks!
FatForWeightLoss says
Hey Miriam, I believe freezing them might interrupt the structure of the vegetable, which could turn them to mush. I’d definitely try it though…
Amrita Kotak says
Hi! Tried these noodles for lunch today and my mom and I both loved them!! Neither of us thought of using eggplant as noodles but they look so real – much better than zoodles! Thanks a lot for this super simple swap 😀
Anna Foley says
I can’t wait to try this as I absolutely love eggplant. However, when do you add the salt and pepper in your recipe: While cooking or afterwards? Or before in order to gorge the eggplant?
FatForWeightLoss says
Hi Anna,
I would add this afterwards, since salt can degrade the quality of the noodles.
Amy says
How do you suggest cooking them if you are going to be reheating them with pasta? Do you think it would be better not to cook them but just heat them up with the sauce?
FatForWeightLoss says
Hi Amy – These noodles actually take a little to “cook”, so I would suggest simply reheating them with the sauce, but cooking them prior.
Bec says
Is this 10g net carbs?
FatForWeightLoss says
Total
naya says
do you still do keto coaching via skype? if yes, what does it cost? thanks.
FatForWeightLoss says
Hey Naya – I sure do 🙂 https://www.fatforweightloss.com.au/shop/