Eggplants al funghetto – Melanzane al funghetto
Melanzane al funghetto is a classic of Italian cuisine. They’re called al funghetto because they’re cooked like the mushrooms. They’re served as a side dish with meat, cheese or fish. I like to use this preparation also as a condiment for my pasta.
2 lbs. eggplants
2 small cloves of garlic
2 Tbsp. chopped Italian parsley
4 Tbsp. extra virgin olive oil
salt to taste
1. Cut the eggplants in cubes and place them in a strainer, sprinkle them with coarse salt. Let them stand for 1 hour to eliminate their bitter juices then squeeze out the excess liquid. If you’re using round violet eggplants instead you can cook them directly because they’re not bitter.
2. In a nonstick pan warm up the oil and saute the chopped garlic at low temperature only until you smell its aroma then add the eggplants.
3. Cook them at low temperature until soft for about 20-25 minutes, add few spoons of water only if they start to stick.
4. When almost ready, add the finely chopped parsley, salt and pepper to taste. Mix well and serve.
5. This dish can be served warm or cold and prepared ahead of time.
Some people like to cook the parsley together with the garlic.
More information about eggplants and its varieties.