Eggplants with mushrooms is a simple and flavorful dish, perfect for those who love Mediterranean cuisine.
This recipe enhances the authentic taste of eggplants, highlighting it with fresh aromas and a cooking method that makes them irresistibly tender. Ideal as a tasty side dish or rustic appetizer, these sautéed eggplants pair with a variety of dishes, from meat to fish, to vegetarian dishes.
The preparation is quick and intuitive: just cut the eggplants into cubes and cook them in a pan with oil. Add cherry tomatoes and, if you like, a pinch of chili pepper, which gives the dish even more character.
The result? A side dish with an intense and aromatic taste, perfect for enriching any menu.
If you are looking for an easy and tasty dish to prepare in a short time, eggplants with mushrooms in the pan are the right choice!
Thanks to their versatility, they lend themselves to a thousand interpretations, always resulting in a flavorful and genuine dish. Try them for a quick dinner or to accompany a main course: their taste will win everyone over!
Want to know how to make them? Keep reading for the detailed preparation! 🍆
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients
- 2 long eggplants
- 300 g cherry tomatoes
- oil, salt to taste
- basil
- 1 garlic clove
Tools
- non-stick pan
- stainless steel pots
Steps
Here is the procedure:
Wash and cut the cherry tomatoes in half
Bring a pan to heat with a splash of oil and sauté a garlic clove
Add the cherry tomatoes and let them absorb the flavors
While the cherry tomatoes are cooking, cut the eggplants into cubes
Heat abundant oil in a large pan and add the eggplants
Fry them until fully golden.
Once cooked, drain them well on absorbent paper to remove excess oil
Add salt and basil to the tomato sauce
Add the fried eggplants and let them absorb the flavors well for a few minutes.
Enjoy your meal!😊
