The “melanzane a funghetto” is a dish of Neapolitan origin, it takes the name from the shape of the diced aubergine that reminds of mushrooms pieces, but nowadays it is spread all over Italy. But there is a problem; they are so tasty so I suggest you to make many! Everyone going crazy with them, easy to prepare and you can even cook them in advance. Usually served as a side dish, especially together with meat, but they are very nice with pasta maybe adding some mozzarella or cheese, on pizza or to stuff a calzone (folded pizza).
Can be served as cold or hot dish, they only got 2 ingredients so easy and quick to prepare, the original recipe is with fried aubergines but we’ve done a light version, just cooking them in a pan.
Let’s start now!
Doses for 2 portions
INGREDIENTS
- 1 aubergine - 10-15 cherry tomatoes - Evo Olive Oil as needed - 2-3 leaves of basil (optional) - 1 clove of garlic
EQUIPMENTS
knife
pan
This dish is as fast as it is tasty. You can use more aubergine to do a bigger portion.
PROCEDURE
Wash the aubergine and cut the edges, cut them in 1cm slice, then in stripes and finally dice them. Prepare in a pan some oil let the clove of garlic making fry but be careful not to burn it, after a while you can remove the garlic and put the dice aubergine.
In the meantime chopped the tomatoes and keep them a side.
Let’s cook the aubergine for 5-10 minutes until they are becoming “darker” as in the picture, keep mixing to cook them evenly, at this point you can add the chopped tomatoes.
Keep going to a moderate heat mixing together; add the salt and some basil too. Switch off the heat and leave them to rest for 10 minutes.
SUGGESTIONS
You can fry the aubergines if you want them to be more tasty! In this case you should put the garlic in some oil for a while, remove it and add some tomatoes, let them go on the heat for 3-5 minutes and then add the fried aubergines. Mix everything together add salt and basil, you are ready to serve the tastier “melanzane a funghetto” ;)
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