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Melanzane a funghetto
Sautéed eggplant
Preparation info
- Makes
4
servings - Difficulty
Easy
Appears in
Published 2013
The name, a funghetto, or “mushroom style,” came about because eggplant cooked this way has a mushroomlike taste.
Ingredients
Method
Trim away the green tip from each eggplant. Finely dice the eggplants and put them in a nonstick skillet without adding fat. Stir over medium heat until wilted.
Meanwhile, crush the garlic cloves and put them in a pan with the oil. Sauté over medium heat for about 3 minutes. When the garlic begins to color, add the eggplants, season with salt and pepper, and sauté for a few minutes, or