top of page
  • Writer's picturePasta Grammar

Mamma Rosa's Eggplant Recipe

This is Mamma Rosa's real, genuine, eggplant recipe. It is always to be found on her table as a go-to side dish. It's a very simple dish but that comes with a catch: it's crucial to start with excellent, flavorful eggplants.

Mamma Rosa's Eggplant Recipe | Italian Eggplant Side Dish

Those massive, waterlogged aubergines available at most grocery stores will result in a pretty bland dish. Look for small eggplants; we had much luck with the Indian variety.

Watch the Pasta Grammar video where we make this recipe here:

Serves 3-4.

For this recipe, you will need:

  • Red wine vinegar (amount will vary, see below)

  • 10 Indian eggplants, quartered (all the other ingredients are to taste so feel free to adjust however you like)

  • 1-2 garlic cloves, diced

  • Dried oregano to taste

  • Dried fennel seeds to taste

  • Dry or fresh chili pepper, chopped (optional and to taste)

  • Extra virgin olive oil

Fill a large pot of water about 3/4 full with water. Next, add plenty of red wine vinegar. Vinegar strength varies A LOT, so you'll have to adjust to taste. The water should obviously dilute it, but it should still taste pretty strongly of vinegar. If you have a very strong vinegar it may only take a few cups but a weak vinegar might require nearly a half-and-half mixture. Trust your judgement, and you can always cheat and add a little vinegar later on if it proves to be too weak.

Bring the water to a boil and salt it generously. Add the eggplants and boil them until the are fork tender (about 10 minutes). Drain and place into a large bowl. Season them with the diced garlic and oregano, fennel and spicy pepper to taste.

Finish by generously drizzling in olive oil and stirring all together. Make sure you have enough oil to completely coat the eggplants. Drizzle with a little more vinegar if you find it necessary.

Serve cold. Buon appetito!

8,201 views6 comments

Recent Posts

See All

6 commenti

Sykes Jesse
Sykes Jesse
19 apr

Although this was incredibly delicious, I thought Eva's version—which included roasting the eggplant—was better. Both, nevertheless, are delicious. geometry dash

Mi piace

Victoria Fazekas Fassano
Victoria Fazekas Fassano
19 set 2023

I am very fortunate to live in an area that have an abundance of Indian grocery stores so these little eggplants are easy to come by, lucky me, because I adore this dish, I can barely wait for it to cool down to start eating it.

Mi piace

20 lug 2023

Would this work okay with Japanese eggplant?

Mi piace

19 feb 2023

Wow, I couldn't stop eating this!

Mi piace

27 ago 2022

This was very tasty but I actually preferred Eva’s variation, the one involving roasting the eggplant. But both are tasty.

Mi piace
bottom of page