Eggplant al funghetto is a delicious and flavorful side dish from Italian cuisine, particularly widespread in the Campania region. The eggplants are cut into cubes and sautéed in a pan with tomatoes, garlic, and olive oil until they become soft and golden. You can add chopped parsley for a touch of freshness. This dish is perfect to serve hot as a side dish or as a main dish and can be accompanied by meat or fish.
Wash the eggplants thoroughly, dry them, remove the stems, and cut them first into slices thick 2-3 centimeters and then into cubes
Place these cubes in a colander, sprinkle them with a handful of salt, cover them with a plate, place a weight on top, and let the eggplants rest for half an hour under pressure so that they lose their bitter water
Then pat the eggplants dry with paper towels and place them in a suitably sized saucepan in which you have already sautéed the chopped garlic cloves with oil
Let them absorb the flavors in the sauté for 4-5 minutes over moderate heat, stirring continuously, then add the peeled and seeded chopped tomatoes and continue cooking for about 20 minutes over very low heat with the pot covered, being careful to shake the latter from time to time to ensure that the preparation does not stick to the bottom
However, avoid stirring the eggplants further as they risk becoming mushy
At the end, adjust seasoning with salt and sprinkle the eggplants with a generous amount of pepper and, if desired, with chopped parsley
Serve them hot or warm
Pan
Eggplant al funghetto keeps well in the refrigerator for 2-3 days.
This dish is typical of Neapolitan cuisine and can be served as a side dish or as a main dish.
Italy, Campania
| Energy (kcal) | 22.61 |
| Carbohydrates (g) | 2.94 |
| of which Sugars (g) | 2.92 |
| Fat (g) | 0.19 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 1.2 |
| Fiber (g) | 2.59 |
| Sale (g) | 0.02 |
