Mushroom eggplant: from Campania a mouth-watering side dish – Italian Cuisine

Mushroom eggplant: from Campania a mouth-watering side dish

The scent of aubergines, tomatoes and basil spreads throughout the house: here's how to prepare mushroom aubergines, a side dish but also a sauce for pasta

Do you already smell the scent of the South? You are right! The Eggplant A Mushroom or, better to say, the mulignane a fungitiello, are a side dish very simple to prepare, but really greedy: combining two vegetables, eggplant is tomatoes, flavored according to tradition. What more could you want in summer? The mushroom-shaped aubergines, typical of Campania, they are cooked quickly and are also delicious to accompany a platter of cheeses and salami, or simply with warmed homemade bread. How to prepare them? You have your fork ready, we tell you the rest.

The mushroom eggplant recipe


To prepare the mushroom eggplants you will need: 800 g of eggplant, 400 g of cherry tomatoes, 1 clove of garlic, extra virgin olive oil, salt, basil to taste.


Wash the aubergines, remove the heads and cut them into cubes. If you have time, leave them on a cloth for an hour, salting them a little, so that they release some of their water and fry better.

In a saucepan, heat plenty of extra virgin olive oil, brown a clove of garlic and then set it aside. Fry the aubergines and then drain them with a slotted spoon, placing them on a sheet of absorbent paper to remove excess oil.

Peel the tomatoes and cut them in half. Put them to cook in the same pan as the aubergines (eliminating any oil if it seems to you in excess; they should not fry, but stew to turn into a sauce).

Season with salt and add the basil leaves. When the cherry tomatoes have softened, add the aubergines and mix carefully.

Browse the tutorial for more tips on this side dish

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