Eggplant Funghetto is a delicious and simple side dish to prepare. The eggplants are diced and sautéed in a pan together with fresh tomatoes, garlic, basil, salt, and olive oil. The result is a tasty and versatile dish, perfect for accompanying meat or fish main courses.
Wash the eggplants, dry them with a cloth, and without peeling them, cut them into cubes which you can place in a colander dusting them with a little salt.
After about half an hour, you will see that the eggplants will have lost some of their water; squeeze them slightly and fry them a few at a time in plenty of oil over medium heat.
When they start to turn golden, remove them with a slotted spoon and place them on a plate that you have care to place at an angle so that the excess oil can drain down.
Once you have finished frying, remove the oil from the pan (you can reuse it a second time by adding more fresh oil), leaving one or two tablespoons just enough to sauté the garlic.
When the garlic starts to turn golden, add the chopped tomatoes to the pan and after two or three minutes add the eggplants.
Add salt, turn off the heat, and add a handful of chopped basil and a few sprigs of fresh parsley.
Pan
Italy
| Energy (kcal) | 20.35 |
| Carbohydrates (g) | 2.8 |
| of which Sugars (g) | 2.8 |
| Fat (g) | 0.12 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 1.09 |
| Fiber (g) | 2.27 |
| Sale (g) | 0.02 |
