Mushroom eggplant Neapolitan recipe simple and fast
Eggplant A Mushroom: (in Neapolitan mulignane to fungetiell) one of the most popular side dishes of Neapolitan cuisine. They generally accompany meat main courses. They owe their name to the shape that resembles the size of a mushroom. They can also be prepared not fried, baked, without cherry tomatoes or by adding grated Parmesan before serving.
Ingredients for 4 people
- 2 long eggplants
- 15 cherry tomatoes
- 7-8 basil leaves
- sunflower oil
- 2 cloves of garlic
Mushroom eggplant how to prepare them
Wash the aubergines and cut the ends, cut into slices about 2 cm thick and dice each slice,
heat the oil in a pan (at least two fingers of oil with a clove of garlic, remove it as soon as the garlic turns brown; when the oil is hot enough - add a diced eggplant and if it sizzles immediately then the oil is ready - pour a couple of handfuls of eggplant into the pan and let it fry for 4-5 minutes,
drain with a slotted spoon and place on a sheet of absorbent paper. Fry the rest of the eggplant as well.
In another pan put a drizzle of extra virgin olive oil, 1 clove of garlic and the tomatoes cut into 4 parts, a few basil leaves and let the tomatoes cook for 3-4 minutes, crush a few tomatoes and add the salt.
At this point, pour the aubergines into the pan with the cherry tomatoes and cook for a minute, stirring gently.
Add a few fresh basil leaves and serve.
Mushroom eggplants can also be eaten a few hours later. You can add some grated Parmesan.
Your mushroom eggplant is ready. Enjoy your meal!
WINE PAIRING: “Campi Flegrei Rosso”, or an excellent “Solopaca Rosso” is also paired with “Piedirosso”.
For the wine pairing I consulted the site:www.bodegasdevino.org
Enjoy your meal!