Mulignane Spaccate
This is typical summer dish on the Amalfi Coast. You will find it on family table for pranzo in many homes. It is a simple dish with a small Italian variety of eggplant that is so tender and delicious when in season. Mulignane Spaccate means “split eggplant” in Neapolitan.
Mulignane Spaccate
A typical dish on the Amalfi Coast.
Ingredients
- 3 Italian Eggplant small eggplant
- 2 garlic cloves
- 2 tomatoes diced
- Fresh basil
- Extra Virgin Olive Oil
- Salt & Pepper to taste
Instructions
- Remove the stem of the eggplant and cut in half. With a pairing knife, score the eggplant in a crosshatch pattern.
- Season with salt, pepper, and extra virgin olive oil. Rub the seasoning in.
- Dice the tomatoes, mince the garlic, mince the basil. Season with salt, pepper and olive oil. Mix to combine, set aside.
- Into a fry pan, add extra virgin olive oil and brown the eggplant face down. Flip them over and then top with the tomato mixture. Add 1/4 cup of water to the pan, place the cover on and let them steam until they are fork tender.
- This can be used as a side dish or a main with some cheese as bread!
