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Funghetto Fried Eggplants

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Funghetto Fried Eggplants Recipe
  • 1Yield
  • 4Servings
  • 10 mPrep Time
  • 25 mCook Time
  • 35 mReady In
Print Recipe

“Funghetto” Fried Eggplants (Melanzane a Funghetto or Mulignane a Fungitiello in Neapolitan dialect – “Mushroom Style” Fried Eggplant), is a typical Neapolitan starter or side dish.

These Fried Eggplants can be used as a starter, side dish or to season pasta, but they are also delicious on pizza or to stuff your panino, together with some mozzarella cheese.

If you like the Neapolitan Cuisine, take a look also at these recipes: Gnocchi alla Sorrentina, Eggplant Parmigiana, Casatiello Napoletano, Spaghetti alla Nerano, Pasta Frittata.

Ingredients

Nutrients in a portion (100g)

Calories
142
Protein
1.9g
Fat Total
12.9g
Fat Saturated
1.80g
Carb
5.20g
Dietary Fiber
5.60g
Cholesterol
0.1mg
Sodium
273mg

Step by step method

  • Step 1

    Wash the eggplants, clean them from the edges and cut them into cubes.

  • Step 2

    Fry the eggplants in a pan with plenty of olive oil.

  • Step 3

    Lift the eggplants with a slotted spoon and set them aside.

  • Step 4

    Meanwhile wash the tomatoes and cut in half.

  • Step 5

    Fry a clove of garlic in the same pan where you fried the eggplants.

  • Step 6

    Once the garlic has browned, remove it and add the tomatoes and basil. Add the salt and cook for about 10 minutes.

  • Step 7

    Then add the fried eggplants and let them cook for a few minutes.

  • Step 8

    Serve the fried diced eggplants adding some fresh basil.

Tips & variations

  • The tomatoes must remain quite firm and whole, it must not become a liquid sauce.

  • For light cooking, not fried, you can cook the eggplants in a pan with water and a dash of white wine. Halfway through cooking, add the tomatoes, salt and basil.

  • It is possible to keep the eggplants for 2-3 days in a fridge.

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