Melanzane a Funghetto Napoletane | Neapolitan Eggplant Delight

Melanzane a Funghetto is a classic Neapolitan side dish that celebrates the humble eggplant in the most flavorful way. Fried until tender and then tossed with juicy cherry tomatoes, garlic, and basil, this dish is the perfect Mediterranean pairing for meat, fish, or even a slice of crusty bread.

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About This Dish

The name “a funghetto” refers to the small cube shape of the eggplant, which resembles mushrooms when cooked. This dish is a summer staple in Naples, traditionally served as a side dish or even a light main with bread. Its vibrant flavors come from the perfect balance of fried eggplant and sweet, tangy cherry tomatoes enhanced with fresh basil.

Ingredients (Serves 2–3)

Eggplants:	500 g (≈ 1 lb)
Cherry Tomatoes:	300 g (≈ 2 cups)
Garlic:	1 clove
Fresh Basil:	A few leaves
Extra Virgin Olive Oil:	As needed for frying
Salt:	To taste

How to Make It

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

Step 1: Wash and dice eggplants into small cubes. Sprinkle with salt and let them rest for 30 minutes to remove bitterness (optional).
Step 2: Pat the eggplants dry and fry in hot olive oil until golden and tender. Drain on paper towels.
Step 3: In a separate pan, sauté garlic in olive oil, then add cherry tomatoes. Cook until they release their juices.
Step 4: Add fried eggplants to the tomato sauce and mix gently. Cook for a few more minutes to blend flavors.
Step 5: Finish with fresh basil and serve warm or at room temperature with crusty bread.

Tucci’s Tips

Use firm, fresh eggplants for the best texture.

Fry in batches so the eggplant cooks evenly without steaming.

Serve as a side, on bruschetta, or toss with pasta for a hearty meal.

Variations

With Chili: Add a pinch of red chili flakes for a spicy kick.
With Cheese: Sprinkle grated Parmesan or pecorino before serving.
Alla Parmigiana: Add mozzarella and bake briefly for a cheesy twist.

Did You Know?

Historical Fact: The dish’s name comes from the resemblance of cubed eggplants to mushrooms (funghi) after cooking.

Fun Fact: In Naples, melanzane a funghetto is often served as a topping for homemade bread during summer picnics by the sea.

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Storage & Thank You

Store in the fridge for up to 2 days in an airtight container. Reheat gently or enjoy cold.

Can it be frozen? Not recommended — eggplants lose their texture when frozen.

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