The tomato mushroom eggplant recipe is delicious and easy to prepare!
Demonized in ancient times the aubergine is one of the most loved vegetables in the city of Naples. Whether they are prepared with the addition of tomato or without it, the mushroom-shaped aubergines, or "Mulignane a fungitiello", I'm a typical Neapolitan outline to accompany stewed meats or even fresh cheeses for a tasty appetizer.
The origin of the word aubergine derives from an association between two others, that is Apple + insane, which has always led to think, erroneously, that the consumption of this vegetable could lead to a sort of "insanity".
In Naples, however, it is almost always been the protagonist of the table, especially if prepared in a tasty tomato and basil sauce.
Ingredients
- 5 Neapolitan long aubergines
- 200 gr tomato cherry tomatoes (pachino or Piennolo)
- 1 clove of garlic
- 3 4-basil leaves
- 1 tablespoon of extra virgin olive oil
- Salt to taste
- 100 ml peanut oil
Fry the aubergines
Cut the aubergines a thick slices about 3-4 cm, in strips and then in chunks. Place them on a plan e salt them in layers covering with a cloth so that the same absorbs the water of vegetation that will come out.
Heat half of the dose indicated by the recipe in a panpeanut oil and fry half of the pieces until they are just golden. Drain the mushroom aubergines from the excess oil and proceed with cooking the rest.
Complete in pan with tomatoes
When ready, place them on kitchen paper and in the same pan heat the tablespoon of extra virgin olive oil and garlic. Wash the tomatoes and cut them into cubes, dip them in a pan with the basil creating a delicious sauce. Add the fried aubergines to the pan previously and cook for 5 minutes by adding salt to taste.
