By now you may have grown tired of hearing about zucchini noodles aka zoodles but I m here to break up your veggie noodle boredom with eggplant noodles.

You don t even need a spiralizer.

The beauty of this veggie noodle is two-fold: they cook super fast and—since they are made of spongy eggplant—they absorb flavorful sauces like whoa.

To make them, peel an eggplant and julienne it into thin noodles, using a sharp knife or a mandoline if you have one, but true to the headline, you don t need one to do this.

Saute them in hot oil The Kitchn recommends 1 tablespoon olive oil 1 teaspoon sesame until soft and slightly browned, about 3-5 minutes.

Top with whatever sauce, meat, or veggies you see fit, or use The Kitchn s spicy recipe linked below.

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