Eggplants "a pullastiello"

Eggplants “a pullastiello” are a delicious traditional dish from Neapolitan cuisine. Traditionally, this dish requires few ingredients and the result is a side dish rich in flavor. Let’s see together how to prepare it.

Ingredients

• 3 medium eggplants
• 2 cloves of garlic
• 6 tablespoons of extra virgin olive oil
• Salt to taste
• Pepper to taste (if liked)
• Fresh basil to taste
• 1 tablespoon of vinegar (wine or apple, according to preference)
• About 100 ml of water

Preparation

1. Wash the eggplants, remove the stalks, and cut them into slices about half a centimeter thick.
2. In a large pan, heat the extra virgin olive oil and add the peeled garlic cloves. Brown them to flavor the oil.
3. Once the garlic is golden, remove it and add the eggplant slices.
4. Brown the eggplants on both sides over medium-high heat. If necessary, during cooking, you can add a bit more oil.
5. Once the eggplants are golden, add the vinegar and let it evaporate.
6. Immediately after, add the water, lower the flame and cover with a lid. Let it cook for about 15-20 minutes or until the eggplants are soft and the water has dried up.
7. Season with salt and pepper to taste, then add the torn fresh basil leaves with your hands.
8. Gently mix and let it flavor for a few minutes.

Serve the eggplants “a pullastiello” either hot or at room temperature as a side dish.

Trivia

The term “a pullastiello” in Neapolitan cooking indicates cooking with little liquid and on low heat, often with the addition of vinegar, which serves to give that particular slightly sweet and sour flavor to the dish. This cooking method manages to enhance the flavor of the vegetables, making them extremely tasty.