Name: Eggplant Noodles with Spinach and Mushrooms
Prep time: 30 min
Cook time: 15 min
Total time: 15 min
Cuisine: Plant Based
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

Eggplant Noodles with Spinach and Mushrooms

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Author: Sharon Matten - Kosher Everyday
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

Units Scale

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

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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.