Melanzane al funghetto (Aubergine with fresh tomato sauce)

Melanzane al funghetto (Aubergine with fresh tomato sauce)


4 people made this

About this recipe: This is a flavourful, Italian vegetable side dish of lightly fried slices of aubergine served with a tomato-herb sauce.

Erinn London, England, UK

Serves: 4 

  • 3 medium aubergines, sliced
  • Salt for sprinkling
  • Enough peanut oil for frying
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic. minced
  • 350g cherry tomatoes, quartered
  • 1 tablespoon freshly chopped basil
  • 1 tablespoon freshly chopped flat leaf parsley
  • 1/8 teaspoon dried oregano
  • 1 or 2 teaspoons salt, to taste

Prep:15min  ›  Cook:30min  ›  Extra time:30min drying  ›  Ready in:1hr15min 

  1. Sprinkle salt over the aubergine slices. Set aside for 30 minutes; rinse and dry them well with kitchen paper.
  2. Heat the peanut oil; fry the aubergine slices in small batches until golden brown. Use a slotted spoon to remove them from the hot oil. Dry them off on kitchen paper to remove some of the extra oil.
  3. Heat the olive oil in a frying pan over medium high heat. Add the garlic, tomatoes, basil, parsley and oregano. Season with salt to taste. Cook for 5-6 minutes.
  4. Arrange the aubergine on a platter or bowl. Pour over the tomato and herb sauce and serve.

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Reviews (1)


This is the second aubergine recipe that I have tried from this site and for both I thought that they were a little bland. With this as well as the other recipe I would add red pepper flakes to brighten it up. - 12 Sep 2012

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