This Italian sautéed eggplant recipe is known as melanzane al funghetto. It makes for a delightful side dish, a lovely addition to pasta, or a topping for toasted bread. The recipe is super easy to make and packed with flavor!
Sautéed eggplant melanzane al funghetto is a traditional recipe from the Campania region in Italy. This dish is served as a side in many restaurants but is often made at home for a quick and simple lunch served with homemade bread.
The recipe has various versions throughout the country, the most traditional is prepared only with eggplants, garlic, olive oil, and parsley. But in some regions, the traditional recipe may include fresh tomatoes or tomato sauce.
Sautéed is a culinary term indicating that the ingredients are tossed or stirred in the pan as they cook. In this case, diced eggplants are cooked quickly in a pan with oil, tomatoes, garlic, and basil.
Ingredients
- Eggplant: You can use Italian eggplant or American eggplant, cut into small cubes.
- Tomatoes: I used cherry tomatoes, but feel free to use grape tomates (diced) or even a good quality canned tomato sauce.
- Basil: Fresh basil leaves for a wonderful aroma.
- Oil: Use extra virgin olive oil or the best quality olive oil you can afford.
- Garlic: Fresh garlic cloves with the skin on.
- Seasonings: Basic seasonings like salt and pepper.
How to Make Sautéed Eggplant
Wash and cut the eggplants into ½ inch cubes. Place them in a large colander inside a bowl and sprinkle them with salt.
Place a heavy dish on top and let them rest for about 1 hour.
Top Tip: Salting eggplant draws out some of its moisture and bitter taste, resulting in a milder flavor. This can be particularly important for larger or older eggplants, which tend to have more bitterness.
After 1 hour, rinse the eggplants with cold water. Pat dry them with kitchen paper towels to remove excess moisture.
In a sauté pan, heat plenty of olive oil over medium heat.
Add the eggplants and sauté for 15 minutes or until they’re tender and slightly golden brown. Stir frequently to ensure even cooking and prevent sticking.
Remove the sautéed eggplant and drain the excess oil as much as possible.
In the same pan, sauté the garlic cloves with a bit of oil for 1-2 minutes or until nicely golden.
Add the tomatoes and season with a pinch of salt and black pepper. Cook stirring constantly for 3 minutes over medium-high heat until you see the tomatoes start to release their juices.
Return the eggplant to the pan and add fresh basil leaves tearing them with your hands.
Mix well and cook for another 2 or 3 minutes stirring constantly. Adjust seasoning to taste and turn off your stovetop.
Your melanzane al funghetto are ready. They can be served warm (not hot!) or at room temperature.
Expert Tips & Notes
- You can peel the skin of the eggplants if desired, but leaving it on can provide additional texture and flavor.
- Use a large skillet pan and don’t overcrowd it. Cook the eggplant in batches if necessary to avoid steaming rather than sautéing.
- Heat your pan over medium-high to high heat before adding the oil. This helps in achieving a nice sear and prevents the eggplant from becoming too mushy.
- At first you will notice that the eggplant absorb all the oil and you will feel the need to add more but don’t. As the vegetable cook, it will release the oil that was absorbed at the beginning.
- Do not overcook the eggplant, as it can become mushy. The texture should be tender, but the pieces should still hold their shape.
- You can add other ingredients to this recipe, such as fresh parsley, red pepper flakes for a spicy kick, or a sprinkle of parmesan cheese for serving.
How to Serve
Sautéed eggplant can be served in various ways, depending on your taste preferences and the type of meal you’re creating.
Here are my favorite ways for serving this dish…
- Side dish: Add them as a side for your favorite dishes, if you want to stick to Italian flavors I suggest this coda alla vaccinara or stracotto di manzo.
- Topping: Use it as a flavorful topping for pizza, ligurian focaccia, or to make a bruschetta with crusty bread slices.
- Salads & bowls: Combine it with fresh greens, tomatoes, cucumbers, feta cheese, chickpeas, and your favorite dressing for a refreshing meal.
- Sandwiches & wraps: Use the sautéed eggplant as a filling for sandwiches and wraps. Layer it with other veggies, hummus, and condiments like chimichurri for a satisfying vegetarian option.
- Pasta: Make a super quick lunch by combining sautéed eggplant melanzane al funghetto with your favorite pasta!
Store & Reheat
This sautéed eggplant recipe lasts up to 3-4 days in the refrigerator. Allow the leftovers to reach room temperature, then transfer them to an airtight container and store them.
You can also freeze this recipe for up to 2 months. It makes a perfect prep meal for busy days and I suggest making a large batch and dividing it into small portions according to your needs.
To reheat, gently warm them in a pan with a splash of water, or use the microwave in 1-minute intervals mixing in between.
FAQ
Do you peel eggplant before sautéing?
It depends on personal preference. Both peeled and unpeeled eggplant can be used for sautéing. I prefer leaving the skin on because it can provide additional texture and a slightly richer flavor to the dish.
Besides, many of the nutrients and dietary fiber in eggplant are found in the skin. By keeping the skin on, you retain these beneficial components.
Can cooked eggplant be frozen?
Yes, eggplant can be frozen after cooked. However, keep in mind that freezing can slightly affect the texture of the eggplant, making it a bit softer.
What means melanzane al funghetto?
Melanzana is the Italian name for eggplant, while funghetto is the diminutive of mushrooms (funghi)
When the eggplant is cut into small cubes and sautéed, they will shrink and get a brown color pretty similar to mushrooms, hence the name.
More Italian Eggplant Recipes
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Video
Italian Sautéed Eggplant
Ingredients
- 1 ½ lb eggplant (cut into ½-inch cubes)
- 1 ½ cups cherry tomatoes (halved)
- 1-2 cloves garlic (peeled)
- extra virgin olive oil (as needed)
- fresh basil leaves
- salt & pepper (to taste)
Instructions
- Place the eggplant cubes in a large colander inside a bowl and sprinkle with salt.
- Place a heavy dish on top and let them rest for about 1 hour.
- After 1 hour, rinse the eggplant with cold water. Pat dry them with kitchen paper towels to remove excess moisture.
- In a sauté pan, heat plenty of extra virgin olive oil over medium heat.
- Add the eggplant cubes and sauté for 15 minutes or until they’re tender and slightly golden brown.
- Remove the sautéed eggplant and drain the excess oil as much as possible.
- In the same pan, sauté the garlic cloves with a bit of oil for 1-2 minutes or until nicely golden.
- Add the tomatoes and season with a pinch of salt and black pepper. Cook stirring constantly for 3 minutes over medium-high heat or until you see the tomatoes start to release their juices.
- Return the eggplant to the pan and add fresh basil leaves tearing them with your hands.
- Mix well and cook for another 2 or 3 minutes stirring constantly. Adjust seasonings to taste and turn off the heat.
- Serve warm (not hot!) or at room temperature.
Notes
- Don’t overcrowd the pan, if necessary, cook the eggplant in batches to avoid steaming rather than sautéing.
- Heat your pan over medium-high to high heat before adding the oil. This helps in achieving a nice sear and prevents the eggplant from becoming too mushy.
- At first, you will notice that the eggplant absorbs all the oil and you will feel the need to add more but don’t. As the eggplant cook, you will notice that it will release the oil that was absorbed at the beginning.
This melanzane al funghetto recipe is my Italian favorite! It’s my go-to side dish, pasta enhancer, and toast topper. Super easy and bursting with flavor!
This Sauteed Eggplant recipe is a must-try! I always eat it with pasta and they’re the best combo ever!
I tossed them in a medley of aromatic herbs and spices and a touch of red pepper flakes for a subtle kick. The fragrance was absolutely irresistible.
If you’re looking for a delicious way to enjoy eggplant, give this sautéed eggplant recipe a shot. It’s a burst of flavors that will make your taste buds sing and leave you craving more. Happy eating! :)
I served this sautéed eggplant as a side dish to grilled chicken, and the combination was simply divine. The dish was devoured in no time, with everyone asking for seconds and jotting down the recipe.
To finish things off, a drizzle of balsamic glaze added that perfect touch of sweetness and acidity. <3
So happy to find a simple side dish! My garden had an abundance of egg plant this past summer. We have been eating egg plant parmigiana, egg plant rollatini, etc. Love this easy side dish! I also added some olives. Was delicious!
Thank you Joyce, glad you liked the recipe, olives sound like a great addition!