Eggplant mushroom style with tomato is a very tasty side dish, which has always been prepared at my home, and eggplant lovers cannot miss tasting it.
It is a dish of Campanian origins and owes its name to the fact that the eggplants, cut into cubes, once ready, resemble small mushrooms.
There is also a version of eggplant mushroom style without tomato.
With just a few ingredients and following this recipe, you will quickly obtain a side dish that, thanks to its intense and hearty flavor, will alone be able to make even very simple main dishes such as grilled slices delicious, while also wonderfully pairing with more elaborate preparations.
These eggplants can also be used to fill slices of toasted bread or to dress pasta, even cold, further enhancing with cheese.
If you haven’t tried them yet, try preparing them and you will see how good they are.
I assure you, you will make wide use of them, even on occasions of dinners with friends, where you can also propose them among the appetizers.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 1,514.83 (Kcal)
- Carbohydrates 17.03 (g) of which sugars 12.25 (g)
- Proteins 2.81 (g)
- Fat 163.73 (g) of which saturated 17.39 (g)of which unsaturated 128.02 (g)
- Fibers 6.54 (g)
- Sodium 106.82 (mg)
Indicative values for a portion of 140 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
- 26.5 oz eggplants (purple)
- 8.8 oz cherry tomatoes
- 6 tablespoons tomato puree
- 4 tablespoons extra virgin olive oil
- 1 clove garlic (large)
- to taste basil
- to taste salt
- to taste sunflower oil (for frying)
Tools
- Non-stick Pan
- Cutting Board
- Vegetable Knife
- Colander
- Spider or Slotted Spoon
Preparation
Prepare the eggplant mushroom style with tomato by washing and cleaning the eggplants, cutting them into chunks on a cutting board.
Sprinkle them with salt, place them in a colander with a weight on top to lose the vegetation liquid.
Leave them like this for about half an hour, otherwise they might absorb too much salt.
Wash the cherry tomatoes, cut them in half, and remove the seeds.
Rinse the eggplants well, removing all the salt, pat them dry with a towel, and fry them in abundant hot sunflower oil.
Once golden, remove them with a slotted spoon like a spider or skimmer and place them on absorbent paper.
In extra virgin olive oil, fry a large crushed garlic clove, slightly tilting the pan to cover it well with oil.
When the garlic is golden (not burnt!) and has released all its aroma, remove it.
At this point, add the tomato puree diluted with a ladle of water and cook over low heat until it loses its raw smell and thickens.
On high heat, then add the cherry tomatoes, salt, and cook for another couple of minutes, stirring.
Pour in the eggplants, fresh basil leaves, and let them flavor on the fire for a few more minutes, then turn off.
The eggplant mushroom style with tomato is thus ready.
They can be enjoyed hot or cold, but resting they will be even better.
Serve by decorating the dish with fresh basil.
Storage
In the refrigerator, stored in an airtight container, for 2-3 days.
In the refrigerator, stored in an airtight container, for 2-3 days.
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