Funghetto Eggplants (Melanzane al Funghetto) - Recipe
This flavorful and yummy side is a traditional italian recipe. This dish is called "Al funghetto" (meaning "mushroom style") because the eggplants are stir fried in the same way the mushrooms are usually prepared. A simple, healthy and light recipe that is a perfect choice to accompany a more elaborate dish or as a standalone meal.
- Level: Easy
- Preparation time: 40 minutes
- Total time: 60 minutes
- Yield: 4 servings
Wash the eggplants and cut them in cubes of about 1/2 inch.
Lay the diced eggplants on a cutting board (or colander) and spread with abundant coarse salt to drain out the bitter juices from the eggplants.
Let rest for at least 25-30 minutes up to 2-3 hours.
Rinse the eggplants with abundant running water to remove the bitter juices as well as the salt. Repeat at least 3 times.
Heat a large pan, add the olive oil and, to follow, the minced garlic.
Stir fry a little without burning the garlic and then add the diced eggplants. Adjust with black pepper to taste and cook at low heat for about 20-25 minutes. Stir occasionally. Add some water if necessary.
Before serving add some finely chopped parsley.
To better drain the eggplants, tilt a little the board to help the bitter juices flowing away.
As a nice variation, add some peeled fresh tomatoes or tomato sauce to the eggplants.
Serve both warm or at room temperature.
Funghetto Eggplants can be also served as a good sauce for dressing a pasta.