Neapolitan eggplant a funghetto

Category

Sides

Cuisine

Italian

Are you looking for real Neapolitan eggplant a funghetto, the summery side dish that vanishes from the plate in no time?

Then this is the recipe for you. Eggplant a funghetto is made of diced eggplant, fried and then tossed in the pan with cherry tomatoes, garlic and basil. The name comes from the irregular shape of the pieces, which recall sauteed mushrooms. The result is soft inside, savory and wonderfully fragrant.

The whole secret lies in two steps. The first is purging the eggplant with salt, so it loses its bitter water and soaks up far less oil during frying. The second is tossing it in the sauce only at the very end, over high heat and for just a few minutes, so the cubes stay whole and do not turn mushy.

This recipe has at least three real advantages: it is completely vegan, it relies on a handful of inexpensive ingredients, and it is good both freshly made and the next day, when the flavors blend even better.

One useful tip: if you want to lighten it, bake the cubes or cook them in an air fryer instead of frying. And if you like a richer version, add a few olives, some capers and a leaf of mint, as is often done in Naples.

Serve it warm, lukewarm or at room temperature, even over pasta or on bruschetta. It keeps in the fridge for two or three days in a sealed container.

Ready? Let’s make the eggplant a funghetto.