Eggplants a Funghetti are a tasty and light side dish, perfect to serve in all seasons. This recipe of Sicilian origin uses eggplants, which are cut into slices and then sautéed in a pan with olive oil, garlic and fresh mint. The final result is a dish with a unique flavor that combines the sweetness of the eggplants with the freshness of the mint. Eggplants a Funghetti are ideal to accompany meat or fish main courses, but can also be enjoyed on their own, perhaps with a slice of toasted bread.
Clean the eggplants, cut them into chunks and sauté them in a pan with a little extra-virgin olive oil and the clove of garlic over low heat, then add the mint and salt and cook until done.
Pan
Knife
Italia, Sicilia
| Energy (kcal) | 20.07 |
| Carbohydrates (g) | 2.62 |
| of which Sugars (g) | 2.62 |
| Fat (g) | 0.1 |
| of which Saturates (g) | 0.02 |
| Protein (g) | 1.1 |
| Fiber (g) | 2.6 |
| Sale (g) | 0.03 |
