Melanzane a Funghetto
This classic Neapolitan side dish features tender eggplant cooked with ripe tomatoes and fresh basil. It's a simple yet flavorful vegan preparation that highlights the natural sweetness of its ingredients. Enjoy it warm or at room temperature alongside your favorite main course.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 198 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 900 geggplant, cut into 2.5 cm cubes
- 1 tspsalt
- 4 tbspolive oil
- 2 clovegarlic, thinly sliced
- 400 gcherry tomato, halved
- 0.25 cupfresh basil, chopped
- 0.5 tspblack pepper, freshly ground
Equipment
large skillet · paper towels · colander
The method
Step by step
- 1
Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for at least 15 minutes to draw out excess moisture. This helps prevent the eggplant from becoming soggy.
About 15 min
Cook’s note: For best results, let the eggplant drain for up to 30 minutes. You can also press it gently to release more liquid.
- 2
After draining, thoroughly pat the eggplant dry with paper towels. Remove as much moisture as possible.
About 2 min
- 3
Heat the olive oil in a large skillet or frying pan over medium-high heat.
About 1 min
- 4
Add the dried eggplant to the hot oil and sauté, stirring occasionally, until it is tender and lightly browned on all sides, about 10-12 minutes.
About 12 min
Cook’s note: Avoid overcrowding the pan; cook the eggplant in batches if necessary to ensure even browning.
- 5
Stir in the sliced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
About 2 min
- 6
Add the halved cherry tomatoes to the pan. Continue to cook for about 8-10 minutes, or until the tomatoes soften and release their juices.
About 10 min
- 7
Remove the skillet from the heat. Stir in the chopped fresh basil and season with freshly ground black pepper.
About 1 min
Cook’s note: Add basil at the end to preserve its fresh flavor and vibrant color.
- 8
Taste and adjust seasoning if needed. Serve warm or at room temperature.
About 1 min
Per serving
Nutrition
- Calories
- 198.2kcal
- Protein
- 3.4g
- Carbs
- 18.4g
- Fat
- 14.2g
- Fibre
- 8.1g
- Sugar
- 10.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Melanzane a Funghetto in an airtight container in the refrigerator.
Gently reheat in a skillet over medium-low heat or in the microwave until warmed through.
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