Eggplant Pasta

2 Servings

Ingredients

• 1 large eggplant, about 1 pound
• Kosher salt
• 1 tablespoon olive oil
• ¼ teaspoon garlic minced
• ¼ teaspoon red pepper flakes
• 1 tomato, seeded and chopped
• 1 tablespoon basil chiffonade

Instructions

1.     Peel the eggplant.   Slice the eggplant lengthwise into ½ inch-thick slices.  (You can use a mandolin for this.)

2. Place the eggplant on a cooling rack set over the sink and sprinkle generously with kosher salt.  Wait 15 minutes, flip, sprinkle again, and wait another 15 minutes.  Rinse thoroughly under cool water and gently squeeze out excess water.  Place on paper towels and pat dry, then cut the slices into ¼ inch-wide strips so they resemble linguine.
3. Heat a 10-inch sauté pan over medium-high heat and add the oil.  When it shimmers, add the garlic and red pepper flakes and toss for ten seconds.  

Add the eggplant and toss to coast.  Add the tomato and toss for 20 seconds.  Finish with the basil