Apulian Mushroom-Style Aubergines: A Traditional Recipe

Why is it called “mushroom-shaped” eggplant?

The name comes from the fact that mushrooms require quick cooking, as does the preparation method for this dish, and that the eggplants, cut into even cubes, resemble mushrooms in texture and shape. The seasoning is also the same one often used when cooking mushrooms.

In Puglia, this recipe is a summer classic and is eaten on its own, with a slice of crusty bread, but also as a pasta sauce, or as a base for other dishes, like frittata or baked pasta. Every family has its own trick: some add garlic, some onion, some cook everything together, and some prefer to fry them separately. But the golden rule, passed down from aunts and grandmothers, is always the same: "Eggplants shouldn't be boiled, they should be fried!"

Eggplant Mushrooms: A Puglian Recipe

• 800 g of aubergines
• 400 g of peeled tomatoes
• 1 clove of garlic
• fresh basil to taste
• Cut the aubergines into evenly sized cubes, sprinkle them with salt and leave them to drain in a colander for at least an hour.
• Rinse them and dry them well with a tea towel.
• Heat plenty of oil in a pan and fry the aubergines until golden brown, then drain them on paper towels.
• In another pan, brown the garlic clove with a drizzle of oil, add the peeled tomatoes chopped by hand and cook for about 15 minutes, until the sauce thickens.
• Add the fried aubergines, season with salt, stir, and let them cook for a few minutes. Garnish with fresh basil leaves and serve hot or at room temperature.

Apulian and Neapolitan mushroom-style eggplant: what's the difference?

The Apulian and Neapolitan eggplant mushroom recipes start from the same idea: the eggplant is cut into cubes, fried, and then seasoned.

In the Apulian version, the eggplants are fried separately until golden brown and then mixed with a sauce made with peeled tomatoes, garlic, and basil. After resting for a few minutes in the sauce, they can be served hot or at room temperature.

The Neapolitan version, however, calls for fried eggplants sautéed in garlic and oil and garnished with parsley. It can be prepared plain or with tomato, adding fresh tomatoes or passata.

The difference, therefore, lies not so much in the basic technique as in the interpretation of the seasoning: tomato and basil characterize the Apulian recipe, while garlic, oil, and parsley are the distinctive elements of the Neapolitan version, which can also be made without tomato. It's worth remembering, however, that, as is often the case with regional cuisine, there are family variations: the Apulian recipe itself emphasizes that some people use garlic or onion, others cook everything together, and others prefer to fry the eggplant separately.

In both preparations, however, there's one thing that's absolutely essential: the eggplant must be golden brown, not boiled. It's the frying process, followed by the seasoning, that gives the dish its characteristic soft texture on the inside and flavorful, browned exterior.

Omelette with aubergine mushrooms

Have you ever tried an eggplant frittata? If so, you're missing out. If you prepare them as I explained, and if you have any leftovers, add some eggs, and you'll discover this extraordinary dish that will transform your lunches and dinners in minutes. I also like it as scrambled eggs with eggplant.

Pasta with aubergine mushrooms

If you love Pasta alla Norma, you'll love this dish, made with leftover eggplant mushrooms. The baked version is also excellent, with lots of stringy mozzarella, béchamel sauce, and parmesan.

• 320 g of short pasta (such as rigatoni or mezze maniche)
• grated salted ricotta (optional) to taste
• Bring a pot of salted water to a boil and cook the pasta al dente.
• In a pan, heat the eggplant mushrooms with a ladle of cooking water.
• Drain the pasta and toss it in the pan with the sauce, adding more water if needed. If desired, garnish with grated ricotta salata and a drizzle of olive oil.