Mushroom eggplant: Neapolitan recipe


The Eggplant A Mushroom I’m a side typical Neapolitan. Try the Neapolitan recipe in version with tomato for a unique and irresistible taste!

The Eggplant A Mushroom I’m a vegetable garnish rich in taste and flavor. It has ancient origins and it is one Neapolitan recipe very widespread and appreciated, especially in summer when the eggplant reach the maximum of their splendor, flavor and incredible aroma.

I remember that as a child I just couldn’t resist eating them while my grandmother was intent on frying. My great-grandmother (yes, I was lucky enough to have it 🙂) cut them so small and precise that, once they were ready, they were of a unique crunchiness! The grandmother, on the other hand, had the task of preparing the tomato sauce with i fresh cherry tomatoes and lots of basil. The kitchen smelled of a good that I will never forget.

Today, when I prepare them, those memories re-emerge in my mind and in a moment they are there, in that house that I liked so much! And there is a strong desire to be able to return once again, only once …

Needless to say, the Eggplant A Mushroom my grandmother’s were the best. Who knows what special ingredient he added! Well, you’ll have to “settle” with my version of mushroom eggplant with tomato which, however, always conquer everyone. Could it be that I prepare them with my hand over my heart? 😉

Print Recipe

Eggplant A Mushroom

Mushroom eggplants are a very tasty side dish typical of Neapolitan cuisine. Try the original family recipe!

Preparation time 10 minutes
Cooking time 15 minutes



  1. Wash the aubergines, dry them and peel them to remove the two ends. Cut in two and then cut the two halves into 4. From these parts obtained cut many small enough cubes.

  2. Meanwhile, heat a pan with plenty of extra virgin olive oil. As soon as it is boiling, add the aubergines and let them fry for 10 minutes, turning them every now and then. They will have to cook evenly.

  3. As soon as they are golden brown and crunchy, recover them with a slotted spoon and let them drain on a plate lined with absorbent paper.

  4. Once the aubergines are cooked, brown a clove of garlic in the same oil used to fry the aubergines. Cut the washed and dried cherry tomatoes in two and cook for 5 minutes.

  5. Remove the garlic and add the aubergines to the cherry tomatoes. Continue cooking for another 5 minutes, just enough time for the aubergines to flavor. Drain everything again with the slotted spoon and let it absorb in a plate lined with parchment paper.

  6. Serve and season with salt and pepper. Garnish with lots of fresh basil and serve!

The Eggplant A Mushroom they are perfect accompanied with meat or cheese main courses. Try them also in the white version without tomatoes, adding a lot of basil when cooked, salt and pepper!

  • To enrich them you can add grated Parmesan cheese once cold or grated salted ricotta or provolone in chunks.
  • To have crunchy mushroom eggplants cut them quite small and remove the excess crumb if the type of eggplant used was provided with them.
  • You can prepare them in advance, even the day before. They will be even better!
  • Keep leftovers in the fridge in a container

Try my recipes and tag me on Instagram adding my tag #incucinaconanna #annaontheclouds

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