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How to Spiralize an Eggplant: Eggplant Noodles (via Inspiralized)

Today it’s August 4th and here in Chicago, it’s feeling a little bit like a fall day! After having 90 degree days for the last week old mother nature has decided to bestow us with a chilly 57-degree morning. On the positive side, it’s supposed to get up to 69 degrees by 6:00 PM. So I’ve decided to make something a little more hearty for lunch. If you’re new to spiralizing vegetables check out my favorite new kitchen tool here. After several kitchen accidents using the Veggetti spiralizer, I recently upgraded to the inspiralizer. It’s fast and best of all I get to keep my knuckles!

Eggplant Noodles


  • 1 eggplant, Blade C
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1 pinch red pepper flakes
  • salt and pepper to taste
  • 1/4 tsp oregano flakes
  • 3 sundried tomatoes, sliced thinly
  • 1/4 cup chickpeas
  • 1 tbsp raisins

Source: Inspiralized

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