Eggplant with mushrooms is a delicious and flavorful side dish from Italian cuisine, particularly popular in the Campania region. The eggplants are cut into cubes and sautéed in a pan with tomatoes, garlic, and olive oil until they become soft and golden. You can add chopped parsley for a touch of freshness. This dish is perfect to serve hot as a side dish or as a main course and can be accompanied by meat or fish.
Carefully wash the eggplants, dry them, remove the stem, and cut them first into slices 2-3 centimeters thick and then into cubes.
Place these cubes in a colander, sprinkle them with a handful of salt, cover them with a plate, place a weight on top, and let the eggplants rest for half an hour under pressure so they lose their bitter water.
Then pat the eggplants dry with kitchen paper and place them in a suitably sized saucepan where you have already sautéed the chopped garlic cloves with the oil.
Let them flavor in the sauté for 4-5 minutes over moderate heat, stirring continuously, then add the tomatoes, peeled, seeded, and chopped, and continue cooking for about 20 minutes over very low heat with the lid on, making sure to shake the pan occasionally to ensure the preparation does not stick to the bottom.
However, avoid stirring the eggplants further as they might become mushy.
At the end, adjust the salt and sprinkle the eggplants with a generous grind of pepper and, if desired, with chopped parsley.
Serve them hot or warm.
Pan
Eggplant with mushrooms keeps well in the refrigerator for 2-3 days.
This dish is typical of Neapolitan cuisine and can be served as a side dish or as a main course.
Italia, Campania
| Energy (kcal) | 22.61 |
| Carbohydrates (g) | 2.94 |
| of which Sugars (g) | 2.92 |
| Fat (g) | 0.19 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 1.2 |
| Fiber (g) | 2.59 |
| Sale (g) | 0.02 |
