Eggplant a funghetto is one of the simplest—and most delicious—ways Italians cook eggplants.
A traditional Neapolitan side dish, it transforms just a handful of ingredients into something deeply flavorful: diced eggplants sautéed in olive oil with garlic and chili until soft, golden and beautifully caramelized.
Serve it warm or at room temperature.
It’s equally delicious either way.
WHY IS IT CALLED A FUNGHETTO?
The name literally means “little mushroom style.”
Not because there are mushrooms in the recipe.
Simply because the diced eggplants, once cooked, resemble small sautéed mushrooms in both appearance and texture.
Like many Italian recipe names, it’s descriptive, affectionate and wonderfully practical.
HOW ITALIANS SERVE IT
Eggplant a funghetto is incredibly versatile.
It’s traditionally served as a side dish alongside grilled meat or fish, but it also makes an excellent topping for bruschetta, pizza and crostini.
One of my favorite combinations is tossing it with pasta and serving it alongside grilled swordfish—a classic Mediterranean pairing.
It’s one of those recipes you’ll find yourself making far more often than you expected.
Eggplant funghetto
Ingredients
- 2 eggplant medium/big
- 1 garlic clove
- 1 red chili
- salt
- extra-virgin olive oil
- parsley a few sprigs
Instructions
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Cut the eggplant in 4 and then in medium/small chunks.
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Place them in a colander and sprinkle them with salt. Leave them 5-10 minutes.
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Peel and crush the garlic.
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Rinse, drain and dry the eggplant well with a kitchen cloth.
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Heat 2 tablespoons of extra-virgin olive oil in a large pan, brown the garlic and red chili (carved to release aroma).
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Remove them and add the eggplant.
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Turn to medium/high heat and cook the eggplant stirring every now and then, until completely cooked.
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Meanwhile finely chop the parsley.
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Serve the eggplant hot or room temperature, sprinkled with fresh parsley.
Enjoy your Italian eggplants!
Claudia