NEAPOLITAN STYLE SAUTÉED EGGPLANTS, easy and quick side dish perfect for meat or fish, mulignan a fungtiello, traditional recipe.
The sautéed eggplants are a traditional dish of Neapolitan cuisine, appreciated for its simplicity and richness of flavors. This dish takes its name from the specific shape in which the eggplants are cut, resembling that of mushrooms.
The recipe for sautéed eggplants is a versatile dish that can be served hot, warm, or cold, making it suitable for various occasions. In summer, it is perfect as a light main dish or as an accompaniment to grilled meat and fish. In winter, it can be a tasty side dish that enhances the flavor of more substantial second courses.
The origin of sautéed eggplants is rooted in the farming culture of Campania, where the use of fresh and seasonal vegetables was fundamental. Eggplants, abundantly cultivated in the Campania region, were an economical and easily accessible food. The recipe has evolved over time, becoming a classic of Neapolitan cuisine, appreciated not only as a side dish but also as an appetizer or pasta condiment.
The dish is characterized by its simple yet tasty preparation: the eggplants are cut into cubes and fried in extra virgin olive oil until golden and crispy. Fresh cherry tomatoes are then added, providing a hint of sweetness and acidity, along with garlic and basil, enriching the dish with typical Mediterranean aromas. The result is a dish that best expresses the philosophy of Neapolitan cuisine, based on enhancing the natural flavors of the ingredients.
Join me in the kitchen today, there are Neapolitan style sautéed eggplants.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 2 black oval eggplants
- 9 oz cherry tomatoes
- 1 clove garlic
- 4 leaves basil
- 1 teaspoon dried oregano
Steps
Cut the eggplants into medium cubes, not small.
Sauté the garlic, remove it and add the eggplants, fry them in oil over low heat for about 10 minutes, they should soften.
Add the cherry tomatoes, a sprinkle of oregano, and finally the basil leaves.
Cook for another 5-10 minutes and serve with basil leaves and oregano.
Bon appetit
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NEAPOLITAN STYLE SAUTÉED EGGPLANTS
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FAQ (Questions and Answers) NEAPOLITAN STYLE SAUTÉED EGGPLANTS
What is the origin of the name “sautéed eggplants”?
The name derives from the specific shape in which the eggplants are cut, resembling that of mushrooms. This designation has spread in Neapolitan culinary tradition to describe the dish.
Can I prepare the eggplants in advance?
Yes, sautéed eggplants can be prepared in advance. This dish is delicious both hot and at room temperature, so it’s ideal to be made a few hours before and served at the right moment. It can also be stored in the refrigerator for a day and slightly reheated before serving.
Can the eggplants be used as a pasta condiment?
Yes, eggplants are an excellent pasta condiment. Just mix the al dente cooked pasta with the sautéed eggplants and a bit of pasta cooking water to combine everything. You can also add a sprinkle of grated cheese, such as pecorino or parmesan, to complete the dish.
