Antonio Carluccio

Sautéed Aubergines

Melanzane al Funghetto

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
An Invitation to Italian Cooking
An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

  • About

‘“Funghetto” suggests a cooking method similar to that for preparing mushrooms, and aubergines cooked in this way really do taste a little like mushrooms. The dish is an ideal accompaniment for a veal milanese or roast chicken.’

Ingredients

  • 500 g (1 lb 2 oz) aubergines
  • 8

Method

Dice the aubergines. Heat the olive oil in a large frying pan and when hot add the cubed aubergine and slices of garlic. Cook over a medium heat, stirring frequently, until they look cooked. This will take about 10 minutes. Mix the parsley with the aubergines and season with salt and pepper.