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Eggplant with Tomato and Basil

Eggplant with Tomato and Basil

@millegrammi

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.

Difficulty: Medium
Cooking: 20 min
Preparation: 5 min
Country: Italia

Ingredients

No. Servings
  • Eggplants1Kg
  • Datterini tomatoes (or cherry tomatoes)300g
  • Garlic1clove
  • Peanut oil500g
  • Extra virgin olive oilto taste
  • Saltto taste
  • Basilto taste

Preparation

  1. STEP 1 OF 5

    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.

  2. STEP 2 OF 5

    Heat the peanut oil and fry the eggplants until golden, then drain them on a sheet of absorbent paper.

  3. STEP 3 OF 5

    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.

  4. STEP 4 OF 5

    Add the eggplants and sauté for 2-3 minutes.

  5. STEP 5 OF 5

    Add some fresh basil torn by hand. The eggplant with tomato and basil is ready.

Suggestions

  • Frying pan

  • Pan

General Information

Storage notes

In the refrigerator for 2 days

More information

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.

Origin

Italia, Campania

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    0.78g·2%
  • Carbohydrates
    2.03g·6%
  • Fats
    27.79g·86%
  • Fibers
    1.59g·5%