Melanzane a funghetto
17/11/2023Eggplant “a funghetto” is a delicious and very popular side dish in Italian cuisine, especially in the south of Italy. Here is the traditional recipe with a personal touch.
Ingredients
- 2 medium eggplants
- 400 gr of peeled tomatoes
- 2 cloves of garlic
- Fresh basil (a few leaves)
- Extra virgin olive oil (as needed)
- Salt (as needed)
- Chili pepper (optional for a spicy version)
Preparation
- Thoroughly wash the eggplants and cut them into cubes. If you like, you can leave the skin on for taste and for an extra intake of fiber.
- Place the cubes in a colander, sprinkle them with some salt and let them rest for about 30 minutes. This process helps to remove the bitter taste of the eggplants and to drain their water content.
- In the meantime, prepare the peeled tomatoes: if they are whole, crush them with your hands or chop them coarsely.
- In a large pan, heat the extra virgin olive oil and brown the garlic cloves. If you like chili pepper, you can add some with the garlic.
- Add the drained and washed eggplant cubes (to remove excess salt) and sauté on high heat for a few minutes, stirring often.
- Once the eggplants have colored, add the peeled tomatoes, lower the heat, and cover the pan. Let it cook for about 20-25 minutes, until the eggplants are soft and the sauce has thickened.
- Adjust the salt and add the hand-torn fresh basil leaves to preserve their aroma. Stir gently and let the flavors meld for a few more minutes.
- Serve the eggplant “a funghetto” hot, as a side dish, or even cold, perhaps on a bruschetta.
Curiosity
The term “a funghetto” comes from the fact that the eggplants are cut into pieces that resemble mushrooms and are cooked in a manner similar to the way in which mushrooms are prepared in the “trifolati” style. Additionally, their finished appearance is similar to that of a mushroom ragù, although it contains none.
If you wish to add a crunchy note to the dish, you can sprinkle the eggplants with toasted breadcrumbs before serving. Enjoy your meal!