Eggplant with tomato and basil is a typical summer side dish from Neapolitan cuisine. They are fried and then sautéed in a sauce of tomatoes and basil, ideal to pair with meat dishes, cold cuts, and dairy products. They are delicious with mozzarella and can also be used to dress a pasta dish.
Wash and dry the eggplants. Remove the stem and tip and cut them into cubes. Transfer them to a colander, add a little salt, mix, and let them rest for 15-20 minutes to release their water.
Heat the peanut oil and fry the eggplants until golden, then drain them on a sheet of absorbent paper.
In a non-stick pan, sauté the garlic in a drizzle of extra virgin olive oil. Add the tomatoes cut in half and cook for 10 minutes.
Add the eggplants and sauté for 2-3 minutes.
Add some fresh basil torn by hand. The eggplant with tomato and basil is ready.
Frying pan
Pan
In the refrigerator for 2 days
If there are leftovers, the eggplant with tomato and basil can be used to dress a pasta dish and add some provola cheese to make it stringy. They can also be stuffed in a sandwich for a packed lunch.
Italy, Campania
| Energy (kcal) | 263.96 |
| Carbohydrates (g) | 2.03 |
| of which Sugars (g) | 2.03 |
| Fat (g) | 27.79 |
| of which Saturates (g) | 3.97 |
| Protein (g) | 0.78 |
| Fiber (g) | 1.59 |
| Sale (g) | 0.02 |
