Eggplant funghetto is a tasty and simple side dish to prepare. The eggplants are cut into cubes and sautéed in a pan along with fresh tomatoes, garlic, basil, salt, and olive oil. The result is a flavorful 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 chunks that you can place in a colander, sprinkling them with a little salt.
After about half an hour, you will see that the eggplants have lost some of their water; squeeze them lightly and fry them a few at a time in plenty of oil over medium heat.
When they start to turn golden, lift them with a slotted spoon and place them on a plate that you have set at an angle so that the excess oil can drain downwards.
When you have finished, remove the oil from the pan (you can use it a second time with the addition of some fresh oil), leaving a tablespoon or two, just enough to sauté the garlic.
When the garlic begins to turn golden, add the chopped tomatoes to the pan, and after two or three minutes, add the eggplants.
Salt, turn off the heat, and add a handful of chopped basil.
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 |
