Funghetto-style eggplants are a tasty and simple side dish to prepare. The eggplants are cut into cubes and sautéed in a pan together with fresh tomatoes, garlic, basil, salt and olive oil. The result is a flavorful and versatile dish, perfect to accompany meat or fish main courses.
Wash the eggplants, dry them with a cloth and, without peeling them, cut them into small cubes. Place them in a colander and sprinkle with a little salt.
After about half an hour you will see that the eggplants have released some of their water; squeeze them lightly and fry them a few at a time in plenty of oil over medium heat.
When they begin to turn golden, lift them out with a slotted spoon and place them on a plate set at an angle so that the excess oil can drain off.
When you have finished, remove the oil from the pan (you can use it a second time with the addition of 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.
Season with salt, turn off the heat and add a handful of chopped basil and a few sprigs of fresh parsley.
Frying pan
Italia
| 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 |
