Mariella Barbato Melanzane “a Funghetto”: A Neapolitan Summer Classic
Le melanzane “a funghetto” or “a fungitiello” are a delicious Neapolitan side dish based on eggplants and cherry tomatoes, perfect to enjoy in summer. Its name refers to the way the eggplants are cut and cooked, acquiring a texture similar to that of mushrooms (“funghi” in Italian).
This recipe is a versatile option that can be served as an accompaniment to meats, fish, sandwiches and even as a condiment for a good pasta dish. It can be enjoyed either hot or cold, with a generous sprinkling of Parmesan cheese to further enhance its flavor.
Ingredients of “melanzane a funghetto”.
(for 4 persons)
- 1 kg eggplants
- 300 g cherry tomatoes
- Salt and pepper to taste
- Sunflower oil (for frying)
- Fresh basil to taste
- 1/2 clove garlic
- Extra virgin olive oil (for frying)
- Grated Parmesan cheese (optional)
Preparation
Serve: Remove from heat and add fresh basil leaves. Optionally, sprinkle with grated Parmesan cheese before serving.
Prepare the eggplants: Cut the eggplants into cubes and sprinkle them with salt. Let them rest for 30 minutes to eliminate their bitterness. Then, rinse them well with plenty of water and drain them completely.
Fry the eggplants: In a large frying pan, heat plenty of sunflower oil and fry the eggplants until golden brown. Remove them and place them on absorbent paper to remove excess oil.
Prepare the tomato sauce: In another frying pan, heat a little olive oil and brown the chopped garlic. Add the halved cherry tomatoes, season with salt and pepper, and cook over medium heat for about 5 minutes until the tomatoes soften.
Combine the ingredients: Add the fried eggplants to the pan with the tomatoes and sauté everything together for a couple of minutes so that the flavors integrate.
Ready to enjoy!
This dish is a real treasure of Neapolitan cuisine, simple but full of flavor. Ideal to accompany any meal or simply to enjoy alone with a good crusty bread.
In addition, with this delicious garnish there is a pasta variant known as “pasta alla siciliana”, in which eggplants “a funghetto” are mixed with pasta, ricotta salata cheese and, in some versions, with a touch of olives or capers. A perfect choice for lovers of Mediterranean flavors.
If you dare to prepare it, let me know what you thought in the comments.
Buon appetito! ✨
With love, your Neapolitan girl!
