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Aubergines with tomato and garlic is a delicious and tasty side dish of Italian cuisine, particularly widespread in the Campania region. The aubergines are cut into cubes and sautéed in a pan with tomatoes, garlic and olive oil until they become soft and golden. You can add chopped parsley for a touch of freshness. This dish is perfect served hot as a side dish or main course, and can be accompanied by meat or fish.
Wash the aubergines carefully, dry them, remove the stalk and cut them first into slices 2-3 cm thick and then into cubes
Place these cubes in a colander, sprinkle them with a pinch of salt, cover them with a plate, put a weight on top and let the aubergines rest for half an hour under pressure so that they lose their bitter water
Then pat the aubergines dry with kitchen paper and place them in a suitably sized casserole dish in which you have already sautéed the chopped garlic cloves together with the oil
Leave to season in the sauté for 4-5 minutes over moderate heat, stirring constantly, then add the tomatoes, peeled, seeded and chopped, and continue cooking for about 20 minutes over very low heat with the pan covered, remembering to shake it from time to time
However, avoid stirring the aubergines any further because they might fall apart
At the end season with salt and sprinkle the aubergines with plenty of pepper and, if desired, chopped parsley
Serve them hot or warm
Frying Pan
Aubergines with tomato and garlic keep well in the refrigerator for 2-3 days.
This dish is typical of Neapolitan cuisine and can be served as a side dish or as a main course.
Italia, Campania
| Energy (kcal) | 22.69 |
| Carbohydrates (g) | 2.95 |
| of which sugars (g) | 2.93 |
| Fat (g) | 0.19 |
| of which saturates (g) | 0.03 |
| Protein (g) | 1.21 |
| Fibre (g) | 2.6 |
| Salt (g) | 0.02 |
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