Eggplant A Mushroom

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Mushroom aubergines, or to be precise mushroom mulignane are a typical Neapolitan side dish. The mushroom aubergines can be used as a side dish or to season the pasta, but they are also delicious in the middle of the bread accompanied by a slice of provolone: ​​P
They are one of my favorite summer side dishes and with a nice quantity of vegetables to use, I made a mushroom part of them, others I used to make eggplant meatballs and I used a part to prepare the legendary eggplant parmesan; )

  • Ingredients for 4 people:
  • 600 gr of aubergines
  • 400 gr of cherry tomatoes
  • 1 clove of garlic
  • basil
  • salt
  • extra virgin olive oil
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 10 min
  • cooking: 25 min
  • total: 35 min

Method

How to make mushroom aubergines

Wash the aubergines, clean them and cut them into cubes.

Fry the aubergines in a pan with plenty of olive oil.

Lift the eggplants with a slotted spoon and set them aside.

In the meantime, wash the tomatoes and cut in half.
Fry a clove of garlic in the same pan where you fried the aubergines.
Once the garlic is browned, remove it and add the tomatoes and basil. Season with salt and cook the sauce for about 10 minutes.

Then add the fried eggplants previously and leave to cook for a few minutes.

Serve the mushroom aubergines adding fresh basil.

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