Pomì recipes

Mushroom-style eggplants with tomato
Mushroom-style eggplants with tomato

Mushroom-style eggplants with tomato

difficulty: Medium

time: 75

Ingredients (Ingredients for 4 people)

Pomì Finely Chopped Tomatoes More info

Pomì Finely Chopped Tomatoes 8.8 oz.

  • Basil a few leaves
  • Eggplant 2.2 lbs.
  • Extra-virgin olive oil to taste
  • Garlic 2 cloves
  • Salt to taste

Preparation

After having washed the eggplants, dry them carefully and cube them. Place the cubed eggplant in a colander, sprinkle them with salt to remove their bitter flavor for about an hour. Once they have been drained, squeeze the eggplants and fry them in plenty extra-virgin olive oil. When they have acquired an inviting golden brown color, drain the eggplants and dry them on a paper towels.

In a clean pan, sauté the garlic and, when golden, add the Pomì Finely Chopped Tomatoes.
After a few moments add the eggplants by sautéing everything in the pan for a few minutes over high heat.
Adjust the salt and decorate with a generous sprinkle of chopped basil.

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