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Eggplant funghetto

Course Side Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 2 eggplant medium/big
  • 1 garlic clove
  • 1 red chili
  • salt
  • extra-virgin olive oil
  • parsley a few sprigs

Instructions

  1. Cut the eggplant in 4 and then in medium/small chunks.

  2. Place them in a colander and sprinkle them with salt. Leave them 5-10 minutes.
  3. Peel and crush the garlic.
  4. Rinse, drain and dry the eggplant well with a kitchen cloth.

  5. Heat 2 tablespoons of extra-virgin olive oil in a large pan, brown the garlic and red chili (carved to release aroma).

  6. Remove them and add the eggplant.

  7. Turn to medium/high heat and cook the eggplant stirring every now and then, until completely cooked.

  8. Meanwhile finely chop the parsley.
  9. Serve the eggplant hot or room temperature, sprinkled with fresh parsley.