White funghetto eggplants are a delicate and tasty side dish. Easy and quick to prepare, they pair well with any other meal, thanks to their flavor. In fact, eggplants are very versatile in cooking, just like zucchini and potatoes.

With this recipe, you can also season your first courses.

They are rich in vitamin C, potassium, and sodium. The most nutrient-rich part is the skin, which aids intestinal transit and is recommended for constipation.

In the market, we find various types of eggplants: round, oval, white, light purple, striped, black, etc. Each of them differs in flavor, more or less delicate.

In this recipe, I used medium-sized oval black eggplants.

When choosing this vegetable, it’s important to assess some characteristics: they should be compact and firm, not excessively large, and the skin should be a lively and uniform color.

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Difficulty: Very easy
Cost: Very affordable
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for Preparing Funghetto Eggplants

28 oz medium-sized oval black eggplants
3 cloves garlic
5 tbsp extra virgin olive oil
to taste fine salt
to taste parsley

Tools

1 Cutting Board
1 Knife
1 Pan
1 Plate

Steps

To prepare the delicious white funghetto eggplants, start by washing them well under running water and removing the ends.

Then, on a cutting board cut each eggplant in half with a knife, then into vertical slices, as shown in the photo, and finally horizontally, to obtain cubes.
Meanwhile, take a non-stick pan add the extra virgin olive oil, heat it, and add the three cloves of garlic and sauté on low heat. Once sautéed, remove them and add the chopped eggplants. Then cook them over low heat for about fifteen minutes until they are cooked, turning them occasionally on the side with a lid.
Once cooked, plate them on a serving plate and add a few sprigs of parsley. They can be served both hot and cold; they are excellent either way. And… enjoy your tasting!