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Mushroom aubergine recipe – The GialloZafferano Recipe

We like aubergines in all ways, baked, au gratin and as we present them to you today: mushroom aubergines! In Campania they are also known as mushroom Neapolitan style, a side predominantly summer. The name derives from the way of cutting the eggplant in small pieces that resemble mushrooms. There are many variations of this recipe: there are those who fry in olive oil and those who prefer to stick with seed oil, those who use tomato paste or those who instead opt for the plain version. Mushroom aubergines are good both warm and cold and are also ideal for flavoring pasta, perhaps by adding sweet provolone or savory ricotta. However you decide to prepare them, mushroom aubergines are a tasty and fragrant dish that you can enjoy after a substantial Neapolitan-style pasta and potatoes, even alone accompanied by fragrant bread croutons… just like scapece courgettes, another great classic Campania not to be missed!
Here are other delicious recipes with aubergines:
Eggplant mushroom-style