
Eggplant Noodles with Spinach and Mushrooms are an inventive and healthy way to eat eggplant, spinach, mushrooms and tomatoes. Topped with a plant based chive cream sauce, Eggplant Noodles with Spinach and Mushrooms seems indulgent but it’s fairly simple to make.
Eggplant Noodles with Spinach and Mushrooms
I’m not going to talk about healthy eating. I’m not going to talk about how cutting carbs can help improve your health. SO not going to talk about how one cup of spinach and one cup of mushrooms each contain 5g of protein. I won’t bore you with the fact that we’re all looking for something interesting to serve for dinner that’s relatively healthy and contains a plethora of good-for-you ingredients. I am going to talk about Eggplant Noodles with Spinach and Mushrooms.

Eggplant Noodles with Spinach and Mushrooms. Gorgeous and packed with healthy ingredients!
How I came up with Eggplant Noodles with Spinach and Mushrooms
As everyone already knows, I came back from our winter trip sick with strep and who knows what else. I was knocked out. Totally.My Dear Social Media Guy (Adam) and all around media helper when needed, came up with a list of recipes and foods he found that he thought were super cool. Thanks SO much Adam! Anyway, he sent me a link to ballehurns Tiktok page where she makes noodles out of eggplant.Brilliant.
Making Eggplant Noodles my Own
I loved the concept of taking an eggplant and making noodles out of them. They’d be healthy and tasty.I thought “What if I could use my cool spiralizer to make the noodles thinner and more even?”So…I pulled out my awesome Gefu spiralizer and tried to spiralize the eggplant.Wow. What an epic fail.The eggplant was just way too soft and wouldn’t spiralize. It ended up a total mushy mess.

Using the Gefu Spiralizer for Eggplant was an epic fail.
Improving the process of making Eggplant Noodles
Well, that didn’t work so I went back to using my amazing Hast knives (yes…this is a promotional plug 😀 – but only because I totally LOVE them) and sliced the eggplant into thin strips. The strips were thinner than the ones that Ballehurns used and I thought they would be more “pastalike” for my dish.

Eggplant Noodles cut very thinly. That is the amount of noodles I got from a single medium eggplant. This is pre-salting which will deflate the eggplant significantly.
l also sprinkled the cut eggplant with a little kosher salt and let it sit for around 15 minutes to remove all the excess liquid and bitterness that might be in the noodles.
There was a lot of liquid that came out. I was a little surprised.

Draining the Eggplant Noodles Check out how much liquid comes out!
Making the sauce for the Eggplant Noodles
There’s a phrase that we use in the Engineering world:KISS – Keep It Simple StupidI try to KISS every recipe I made unless it’s totally necessary. Using the KISS methodology, making a super simple creamy sauce would only require one or two ingredients.I pulled out my Kite Hill (no affiliation) Chive Cream Cheese which is plant based (almonds), gluten and dairy free. It’s absolutely delicious. Really.I tossed in a quarter cup of the Chive cream cheese and half a cup of almond milk and the best ever cream sauce was done.
Adding more healthy ingredients to the Eggplant Noodles
Eggplant Noodles with Chive Cream Sauce might be incredibly delicious but it’s a little boring. Adding more colorful, healthy and flavorful vegetables would make Eggplant Noodles more than a simple dish, it would make it a masterpiece of culinary perfection. (ok…that’s a bit much but just go with it)Next to my desk I have a paper with graphic of the protein values of various foods. There are a dozen in all, and two of the foods features are spinach and mushrooms.

Protein Values of different vegetables.
Adding Mushrooms to the Eggplant Noodles
I cook a lot with mushrooms. Our family loves mushrooms. Mushrooms have 5g of protein per cup.Who knew?Mushrooms were definitely going into the dish. Besides, mushrooms are often paired with eggplant. Especially because I say so.

Sauteed Mushrooms are perfect for Eggplant Noodles with Spinach and Mushrooms.
Including Baby Spinach in the Eggplant Noodle recipe
Let’s just say that sometimes when you’re in the store and you’re looking for things to eat, especially when you’re hungry, you just throw stuff into your cart that you think you might eat during the week.Let’s just say that one of those items happened to be baby spinach, and when you needed another ingredient for a recipe you were making (let just say Eggplant Noodles for example) the baby spinach just happened to be in the refrigerator and the absolute perfect ingredient to compliment the other ingredients in the dish.That happened.On that little chart next to my desk it says that spinach contains a whopping 5g of protein per cup. Cool.
Incorporating gorgeous tomatoes in the Eggplant Noodle Recipe
If we go back to the whole concept so eloquently described in the last paragraph, I had some gorgeous Trader Joe’s Heavenly Villagio Marzano Tomatoes.They’re small and oblong and cut into half they’re the perfect accompaniment to the eggplant, spinach, mushrooms and cream sauce.OMG!
Finishing with sliced green onions
I’m a big fan of green onions, so I put sliced green onions in this dish to give it a little more flavor and to compliment the chives in the sauce. Pretty and fabulously tasty.

Eggplant Noodles with Spinach and Mushrooms. You’d never guess that those gorgeous noodles are eggplant! Check out the colorful spinach tomatoes and sliced green onion. YUM!
Here’s the recipe for Eggplant Noodles with Spinach and Mushrooms
As always, you can add other vegetables to the Eggplant Noodles or just eat them plain. You can double the recipe easily for a dinner main.
Print
Eggplant Noodles with Spinach and Mushrooms
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Vegetable
- Method: Sauteing
- Cuisine: Plant Based
- Diet: Kosher
Description
Eggplant Noodles with Spinach and Mushrooms are an inventive and healthy way to eat eggplant, spinach, mushrooms and tomatoes. Topped with a plant based chive cream sauce, Eggplant Noodles with Spinach and Mushrooms seems indulgent but it’s fairly simple to make.
Ingredients
- 1 tablespoon garlic oil, or 1 tablespoon extra virgin olive oil plus one minced garlic clove
- 1 tablespoon plant based tub margarine
- 1 medium eggplant, peeled
- 1/2 teaspoon kosher salt
- 6 ounces baby spinach
- 10 ounces cremini mushrooms, sliced
- 5 ounces grape tomatoes, sliced in half lengthwise
- 1 bunch (around 8 stalks) green onions, green part only, thinly sliced
- 1/4 cup plant based cream cheese with chives (I like Kite Hill almond based)
- 1/2 cup unsweetened almond milk
- Salt and freshly ground black pepper to taste
- Additional green onion to garnish
Instructions
- Cut the eggplant into very thin strips. You can do this by thinly slicing the eggplant lengthwise and then slicing them into thin strips.
- Sprinkle 1/2 teaspoon kosher salt over the eggplant, then toss to evenly coat. Set aside for 10-15 minutes.
- Squeeze all the liquid out of the eggplant noodles and return only the noodles to the bowl. The liquid can be thrown way.
- Over medium high heat, heat a large skillet. Add the garlic oil and margarine. Sauté until the margarine is melted.
- Add the mushrooms and cook until soft.
- Add the drained eggplant noodles and sauté until the noodles are coated, then add the spinach. It will seem like a huge pile of spinach, but once cooked it will reduce significantly.
- Stir until the spinach is just wilted.
- Add the cream cheese and almond milk. Stir until the cream cheese and almond milk are completely blended.
- Stir in the tomatoes and green onions. Toss until completely coated with the sauce.
- Add salt and black pepper to taste.
- Garnish with additional green onion. Serve hot.
Equipment


Cuisinart 726-38H Chef’s Classic Stainless 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover
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GreenPan Valencia Pro Hard Anodized Healthy Ceramic Nonstick 11″ Frying Pan Skillet
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OXO Good Grips Pro Nonstick Dishwasher Safe Black Frying Pan, 12″
Buy Now →Nutrition
- Serving Size:
- Calories: 138
- Sugar: 4.1 g
- Sodium: 138.1 mg
- Fat: 10.7 g
- Saturated Fat: 3.7 g
- Carbohydrates: 8.9 g
- Fiber: 2.6 g
- Protein: 4.7 g
- Cholesterol: 14.6 mg

Eggplant Noodles with Spinach and Mushrooms – You’d never know these are Eggplant Noodles!
Here’s my Instagram reel on how to make Eggplant Noodles with Spinach and Mushrooms
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We have made this twice. It is my new favorite vegan dish. We use the Treeline dairy free cream cheese.
Don’t be afraid to add seasoning to taste. I use ground black pepper, chili powder, dill weed, turmeric and paprika.
Also prefer white mushrooms; more user friendly than the cremini.
Thanks SO much Ted!!!! I love hearing about how you’re updated the recipe. I’m not familiar with Treeline… I’ll have to look it up. Send pics!!! All the best, Sharon
I made this tonight it was just delicious. I used white shimeji mushrooms.I also used Yu Choy in place of spinach.I also added snow peas.Everything about this recipe makes it versatile and delightful any night of the week.
Thanks so much Debra! Those are great ideas… I’ll have to try them. I love white shimeji mushrooms and have 2 packages in my fridge right now lol. All the best, Sharon