Italian Appetisers Recipes Italian Vegetables Recipes

EGGPLANTS FUNGHETTO (MELANZANE A FUNGHETTO)

Melanzane a funghetto are a typical side dish in Neapolitan cuisine.

They are prepared in two variations, with and without tomato, by cooking the aubergines in pieces in a pan with garlic and oil.


The name comes from the shape of the aubergine chunks, which resemble small mushrooms.

 

Makes 6 Servings

INGREDIENTS:

  •  3 tbsp. olive oil
  • 3 garlic cloves, peeled and smashed
  • 1 large eggplant, unpeeled and cut into 1/2-inch pieces
  • 1 large tomato, chopped
  • 3/4 tsp. sea salt
  • Freshly ground black pepper
  • 2 tbsp. chopped fresh Italian parsley

 

DIRECTIONS

Heat the oil in a large skillet over mediumhigh heat and add the garlic cloves.

Allow to cook for 2 minutes, or until fragrant.

Cook until the eggplant and tomato are browned, about 15 minutes.

If the eggplant sticks to the pan, add 1 tablespoon of water at a time.

Season with salt and pepper.

Cook until the eggplant is soft.

Season with salt and pepper to taste and discard the garlic cloves.

Serve garnished with parsley.

 

 

NUTRITIONAL VALUES

Calories: 87kcal

Fat: 7.2g (1g S.Fat)

Carbs: 6.3g

Protein: 1.2g

Sugar: 3.1g

Sodium: 238mg

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