Fried Eggplant with Tomato and Basil - Our Edible Italy
In traditional Campanian homes, this vegetable side dish (fried eggplant with tomato and basil) is commonly prepared ahead of time to allow the fresh
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ouredibleitaly.com.
Ingredients
- 2 1/4 pounds firm eggplants (cut into 1-inch (2 1/2-centimeter) cubes)
- coarse sea salt or kosher salt
- peanut or canola oil (for deep frying)
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves (halved or lightly smashed)
- 1 pound (400-500 grams), ripe cherry tomatoes (halved )
- 8 to 10 fresh torn basil leaves (reserving some for garnish)
- fine salt
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