Eggplants with mushrooms are a typical summer side dish from Neapolitan cuisine. They are fried and then cooked again in a pan in a sauce of cherry tomatoes and basil, ideal to pair with meat dishes, cured meats and dairy products. With mozzarella they are delicious and can also be used to dress a pasta dish.
Wash and dry the eggplants. Remove the stem and the tip and cut them into cubes. Transfer them to a colander, add a little salt, mix and let rest for 15-20 minutes so the eggplants release their water.
Heat the peanut oil and fry the eggplants until golden, then drain them on a sheet of paper towel.
In a non-stick pan, sauté the garlic in a drizzle of extra virgin olive oil. Add the cherry tomatoes cut in half and cook for 10 minutes.
Add the eggplants and toss for 2-3 minutes.
Add some fresh basil torn by hand. The eggplants with mushrooms are ready.
Frying pan
Pan
In the refrigerator for 2 days
If there are leftovers, the eggplants with mushrooms can be used to dress a pasta dish and add provola to make it stretchy. They can also be stuffed into a sandwich for a packed lunch.
Italia, Campania
| Energy (kcal) | 186.44 |
| Carbohydrates (g) | 4.39 |
| of which sugars (g) | 2.9 |
| Fat (g) | 13.94 |
| of which saturates (g) | 1.99 |
| Protein (g) | 8.81 |
| Fibre (g) | 4.62 |
| Salt (g) | 0.02 |
