SALATì Tomato and Oregano with Creamy Eggplant “a Funghetto”
Today I am taking you on a discovery of a great classic of Campanian gastronomy: “mushroom” eggplant, here proposed in a new and irresistible guise.
I have transformed this iconic side dish into a velvety, enveloping cream that encompasses all the sweetness of artfully cooked eggplant. But the real secret, the element that elevates this recipe to a higher level, lies in the combination with SALATÌ Tomato and Oregano.
These cookies, with their Mediterranean fragrance and unmistakable crunchiness, are not just an accompaniment, but the ideal dipping partner, creating a combination of flavors and textures that will win you over at first taste. Get ready for a journey to the heart of the Mediterranean from the comfort of your table!
Ingredients for the recipe
- 1 large eggplant
- 1 clove of garlic
- EVO oil, salt, pepper
- A few cherry tomatoes for garnish
- SALATì Tomato and Oregano Biscuits to Serve
Procedure:
1
Prepare the eggplant
Cut the eggplant into small cubes.
In a large frying pan, heat the oil with the garlic clove.
2
Cook the eggplant
Add the eggplant and cook over high heat for about 15 minutes, until golden brown and soft. Season with salt and pepper.
Remove the garlic.
3
Whisk
Transfer half the eggplant to a mug and blend it with a drizzle of raw oil to make a cream.
Add the cream to the remaining diced eggplant.
Plating:
4
Serve now!
Serve the eggplant cream warm, decorating with a few pieces of fresh cherry tomatoes, and accompany with the cookies. The flavor of the cookie will tie in perfectly with the eggplant sauce.
A Perfect Meeting of Flavors and Consistencies
We have come to the end of this taste experience, and I am sure your table is now enriched by a simple but extraordinary treat. This Eggplant Cream “a Funghetto” is an ode to the versatility and authentic flavor of the Italian tradition. Its silky texture, interrupted by the pleasant presence of eggplant cubes, is an invitation to enjoy it spoonful after spoonful. But it is the combination with SALATÌ Tomato and Oregano that creates a perfect harmony: their savory flavor and the note of tomato and oregano blend magically with the velvety eggplant sauce, transforming each bite into an explosion of flavor and crunchiness. An appetizer, a side dish, or a simple treat for an aperitif, this cream will leave you with a lingering memory of authenticity and pleasure.
Perfect Pairings for Caprese Recipe with SALATì Tomato and Oregano
The right pairing can turn a good dish into a memorable experience. Here are my selections for your Caprese Scomposta in the Glass with SALATÌ Tomato and Oregano:
Recommended Wines: Elegance and Freshness
- Grillo (Sicilia DOC): A Sicilian white wine with a nice structure, hints of citrus and Mediterranean notes, often with a savory finish. Its freshness and aromaticity go well with eggplant and cookie flavors.
- Etna Rosso (Nerello Mascalese): A light but aromatic red from Etna, with notes of red fruits and a pleasant minerality. Its delicacy does not overpower eggplant and pairs beautifully with tomato and oregano.
- Cirò Rosato (Gaglioppo): An intensely colored Calabrian rosé with hints of red fruits and good savoriness. It is fresh and versatile, ideal for contrasting the roundness of eggplant and harmonizing with Mediterranean flavors.
Alcoholic Drinks: Cocktails That Impress
- Americano: The bitterness of Campari and the citrus notes of red vermouth, balanced by soda, create a classic aperitif that stimulates the palate and pairs well with the rich flavors of eggplant and the Mediterranean hints of SALATÌ.
- Basil Smash: Gin, fresh lemon juice, simple syrup and plenty of fresh crushed basil. Its freshness and herbaceous notes tie in perfectly with the eggplant and recall the oregano in the cookies.
- Bellini (with white peach): The delicate sweetness of the white peach and the effervescence of the Prosecco create a softer, more aromatic pairing that contrasts nicely with the savoriness of the dish.
Non-alcoholic Drinks: Freshness for All
Even without alcohol, you can create pairings that enhance the recipe.
- Flavored Water with Lemon, Cucumber, and Mint: A super refreshing drink that cleanses the palate and does not overpower the delicacy of the eggplant cream, perfect for a light aperitif.
- Fresh Tomato Juice with a Pinch of Salt and Pepper: A combination “by concordance” that intensifies the tomato notes present in the cream and cookies, creating a harmonious taste experience.
- Cold Infusion of Hibiscus and Orange: The tart, fruity notes of hibiscus, combined with the sweetness of orange, offer a thirst-quenching, complex drink that pairs well with the roundness of eggplant cream.
Choose the combination that best suits your taste and the occasion to make your Caprese Scomposta in the Glass with SALATì tomato and Oregano crumble an unforgettable experience!
