White eggplant funghetto is a delicious side dish typical of Neapolitan cuisine. It is prepared by cutting the eggplants into cubes and then cooking them in a pan with garlic, oil, basil, and pepper. A simple dish, but rich in flavor and perfect for accompanying meat dishes, cured meats, and dairy products.
Wash and dry the eggplants. Cut them into cubes and let them rest with a pinch of salt to release their water. Rinse and dry them.
Fry the eggplants in peanut oil.
In a pan, sauté the garlic in extra virgin olive oil and add the eggplants. Add basil and pepper and sauté for a minute.
Transfer the eggplants to a serving dish and add a few basil leaves.
Pan
Frying pan
Knife
Refrigerator
White eggplant funghetto can be stored in the refrigerator for a couple of days. They are suitable for accompanying meat dishes, cured meats, and dairy products. They are also great for filling a sandwich for a packed lunch.
Italia, Campania
| Energy (kcal) | 22.27 |
| Carbohydrates (g) | 3.12 |
| of which Sugars (g) | 3.12 |
| Fat (g) | 0.14 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 1.08 |
| Fiber (g) | 2.57 |
| Sale (g) | 0.03 |
