Neapolitan Pan-Fried Eggplant with Garlic — Melanzane a Funghetto Napoletane
The Neapolitan funghetto preparation of aubergine cubes pan-fried in olive oil with garlic, tomato, and oregano until they take on a mushroom-like texture and savoury depth, served warm with crusty bread for soaking the rich juices.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Salt 560g aubergine cubes with 1 tsp salt in a colander, rest 10 minutes. Pat completely dry on kitchen paper. Slice 8 garlic cloves. Chop 4 tbsp parsley finely, tear 8 basil leaves. Toast 120g crusty bread lightly.
Saute
Heat 1/3 cup + 2 tbsp olive oil in a large wide pan over medium-high heat 1 minute. Add aubergine cubes in a single layer (work in two batches if needed to avoid crowding), cook 6–7 minutes total per batch, turning every 90 seconds, until deeply golden and tender.
Bloom
Reduce heat to medium, add sliced garlic to aubergine, cook 60 seconds until pale gold and fragrant. Add 2 tsp dried oregano, cook 30 seconds until aromatic.
Simmer
Pour in 300g tomato passata, 0.5 tsp salt, 0.5 tsp pepper, and 0.5 tsp sugar. Cook 6–7 minutes, stirring occasionally, until sauce thickens and clings glossily to aubergine.
Finish
Stir half the parsley and half the basil through off heat. Drizzle with 2 tsp grassy olive oil.
Plate
Transfer to warm wide bowls, scatter remaining parsley and basil, drizzle with olive oil, serve with toasted bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.