Fried Eggplant with Tomato and Basil
Strolling through my garden is always exciting this time of year with the delicious myriad of summer’s finest vegetables growing so happily in the fertile lands. This morning when I came upon some eggplants and tomatoes that were at their best, I was inspired to share this recipe for fried eggplant with tomato and basil (melanzane al funghetto), a vegetable side dish made in homes all over the Campania region, that utilizes these vegetables scrumptiously.
Melanzane al funghetto is typically served as a vegetable side dish to perfectly compliment roasted or grilled meats, poultry, and fish dishes. Otherwise, it’s used as a condiment to toss with any short tubular pasta shapes, such as penne or ziti, for a first course meal, or as an ingredient in many other traditional dishes of the Campania region. It’s also delicious spooned over good crusty slices of rustic bread for a light summery meal or snack.
For maximum results, though, be sure to salt the eggplant cubes before you begin the frying to draw out their unwanted bitter liquids and prevent them from getting soggy in the pan, as instructed in the recipe. Trust me, it will make a difference, especially with the more mature spongy eggplants that absorb the oil and become a soggy, greasy mess in the frying oil without doing so. Ideally, the eggplant cubes should maintain their form and be nice and meaty at the end of the frying process. That’s the key to good results!
In Campanian homes, this is usually prepared ahead of time to allow the fresh, delicious flavors a chance to meld together. Serve warm or at room temperature.
Buon Appetito (Enjoy your meal)!
Fried Eggplant with Tomato and Basil
Ingredients
- 2 1/4 pounds firm eggplants cut into 1-inch (2 1/2-centimeter) cubes
- coarse sea salt or kosher salt
- peanut or canola oil for deep frying
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves halved or lightly smashed
- 1 1/2 cups ripe cherry tomatoes halved
- 8 to 10 fresh torn basil leaves reserving some for garnish
- fine salt
Instructions
- Put the eggplant cubes in a large colander and toss with a little salt. Place a plate directly on top of the eggplant with some sort of a weight on top of the plate (a jar, can, etc.). Set the colander in the sink or over a bowl and let drain away any bitter liquids for at least 30 minutes. Rinse away the salt under cold running water and pat the eggplant cubes thoroughly dry with paper towels. Afterwards, squeeze away any remaining liquid in the eggplant by the handful.
- In a medium, deep pan over medium-high heat, heat about 2-inches of oil until hot, but not smoking, or when it reaches a temperature between 360°F and 375°F on a deep-fat thermometer. You can test the oil for readiness by dropping in a piece of eggplant and if it sizzles immediately it is ready. Working in batches, fry the eggplant until golden brown, about 3 to 4 minutes. Do not overcrowd the pan. Using a wire skimmer, transfer the eggplant to a paper towel lined plate to drain thoroughly.
- In a 12-to 14-inch sauté pan over medium-low heat, combine the olive oil and garlic and gently sauté until the garlic softens and turns lightly golden. Raise the heat slightly and add the tomatoes to the pan. Simmer until the tomatoes begin to break down and release their juices, about 5 to 7 minutes, stirring and gently crushing the tomatoes with a wooden spoon. Add the eggplant and basil to the pan and toss briefly just to combine. Taste for salt and season, if necessary. Gently toss for about 1 minute longer just to blend the flavors.
- Serve warm or at room temperature garnished with basil.