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
- 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
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.
Fat: 7.2g (1g S.Fat)