melanzane funghetto, a super easy Italian eggplant recipe
The melanzane funghetto recipe was inspired by a little end-of-Summer culinary adventure…
If you’ve ever been to Agentario, you’d probably visited a cute little town:
Porto Santo Stefano.
A peaceful place where nothing happens except for good eats, beach walks and a little competition between the 4 town districts for the Ferragosto regatta.
We were there for our annual Summer weekend, a few weeks ago, with the only intent of having a huge fish barbecue.
I brought the not-at-all-Summery chocolate salami and even less Summery Nutella torrone (you know, Fall Issue duties) and my sister brought melanzane funghetto, a simple and traditional way of cooking roasted eggplants.
After the big-enough-but-could’ve-been-bigger bbq feast we had the following leftovers:
- Grilled swordfish
- My tomato and black olives preserve (oh yes, I did take something “in season”)
- And melanzane funghetto
So, the day after, we diced swordfish, and sauté all the above for a couple of minutes. Cooked pasta and seasoned it:
Back home, I decided it was time for an eggplant project.
Forget about the Gone with the Summer blues: it’s time to get in the kitchen and enjoy the peak in flavor season of these purple cuties…
I’ll give you a few suggestions :-). Beginning, of course, with
- 2 medium big eggplants
- 1 garlic clove
- 1 red chili
- Extra-virgin olive oil
- A few sprigs of parsley
- Cut eggplants in 4 and then in medium/small chunks.
- Place them in a colander and sprinkle them with salt. Leave them 5-10 minutes.
- Peel and crush the garlic.
- Rinse, drain and dry the eggplants well with a kitchen cloth.
- Heat 2 tablespoons of extra-virgin olive oil in a large pan, brown garlic and red chili (carved to release aroma).
- Remove them and add the eggplants.
- Turn to high heat and cook the eggplants, stirring now and then, until completely cooked.
- Meanwhile finely chop the parsley.
- Serve the eggplants hot or room temperature, sprinkled with fresh parsley.