Eggplant mushroom-style or Eggplant a fugitiello. The recipe I want to share with you today is a simple and quick recipe with eggplants originating from Campania, but now popular all over the country. There are various versions of this recipe, with fried eggplants, or simply sautéed in extra virgin olive oil like mine; with tomato puree, with cherry tomatoes, or plain. The name of this dish comes from the way the eggplant is cut into small pieces that may resemble mushrooms. The Eggplant mushroom-style is delicious both warm and cold and is excellent for dressing pasta, perhaps with a sprinkle of salted ricotta or simply grated cheese. You can decide to keep the skin on the eggplant as I did, or peel it first; they’ll be delicious either way, maybe a bit firmer with the skin on. Let’s hurry to the kitchen and prepare Eggplants in the pan together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: Serves 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 44.03 (Kcal)
- Carbohydrates 5.19 (g) of which sugars 4.47 (g)
- Proteins 0.84 (g)
- Fat 2.55 (g) of which saturated 0.35 (g)of which unsaturated 0.05 (g)
- Fibers 1.81 (g)
- Sodium 99.45 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Eggplant Mushroom-Style
- 0.88 lbs eggplants
- 2 tbsps extra virgin olive oil
- 8.82 oz cherry tomatoes
- 1 clove garlic
- 1 sprig basil
- to taste salt
How to prepare Eggplants with Cherry Tomatoes
Wash the eggplants. Remove the base and stem, then cut them first into thick slices and then into cubes. Pour 4 tablespoons of extra virgin olive oil into a pan. Add the garlic clove and the eggplants.
Season with salt and cook the eggplant cubes for 8-10 minutes, stirring frequently with a wooden spoon. The eggplants should be well browned on all sides while remaining soft inside. Add the washed and halved or quartered cherry tomatoes to the pan, depending on their size.
Also add a few tablespoons of water and let it cook on low heat for 6-7 minutes, stirring frequently with a wooden spoon. At the end of cooking, add the basil leaves for an unbeatable flavor.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The eggplants prepared this way can be stored in the fridge in a container for 2 days. You can also freeze them
Also read the recipe for my Eggplant Parmigiana
Your Questions
Can I cook the eggplants in an air fryer?
Yes, first cook the eggplants sprayed with oil, then add the cherry tomatoes in a baking dish
Can I replace basil with another herb?
Yes, mint, marjoram, or simply parsley works well
