Eggplant funghetto is a classic side dish from Southern Italy: simple but full of flavor. I often make it in summer with fresh ingredients picked straight from our organic garden: the scent of just-harvested tomatoes and basil really makes a difference. Perfect as an appetizer, to dress pasta or rice, or to accompany a meat or vegetarian main course, it’s a versatile dish that always wins everyone over.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 304.41 (Kcal)
- Carbohydrates 55.77 (g) of which sugars 17.20 (g)
- Proteins 5.75 (g)
- Fat 8.08 (g) of which saturated 0.90 (g)of which unsaturated 6.66 (g)
- Fibers 13.67 (g)
- Sodium 502.96 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 large eggplant
- 5 vine tomatoes (medium-large)
- 1 clove garlic
- 2 leaves basil
- sunflower oil
- salt
- black pepper
Preparation
Wash one large eggplant and remove the stem. If the skin has damaged parts, remove only those damaged areas and leave the rest. Cut the eggplant into fairly large cubes.
In a large skillet, preferably nonstick, pour a generous drizzle of sunflower oil (about 1-2 tbsp) and add one peeled, slightly crushed garlic clove. Brown over medium heat, then remove the garlic.
Add the eggplant with a pinch of salt and cook for about 10 minutes, stirring occasionally to ensure even cooking.
Meanwhile, wash the tomatoes, remove the green core and chop them. Add them to the eggplant, season with salt and pepper and continue cooking over low heat for about 7 minutes.
Just before turning off the heat, add fresh basil, either whole leaves or chopped, to give the dish fragrance and freshness.
Serve hot or at room temperature.
Enjoy!
Tips and storage
Eggplant funghetto is great both hot and cold.
For a stronger flavor, you can add chili pepper, preferably fresh.
They keep in the refrigerator for about 2 days if stored in an airtight container.
Other recipes:
Linguine with Pachino tomatoes
Eggplants in oil
Carrot cake with almonds and walnuts
