Mulignane Spaccate

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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.
Course Main Course, Side Dish
Cuisine Italian
Servings 4


  • 3 Italian Eggplant small eggplant
  • 2 garlic cloves
  • 2 tomatoes diced
  • Fresh basil
  • Extra Virgin Olive Oil
  • Salt & Pepper to taste


  • 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!
Keyword eggplant, mulignane spaccate
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