Choose the print layout
Shopping ListRecipe: Eggplant al Funghetto (Eggplant with Tomatoes)
Ingredients for 4 people
Select what you need and print your shopping list!
- 1 1/4 pound eggplant
- 1/2 pound fresh tomatoes peeled and seeded
- 2 cloves garlic Parsley
- one bunch Salt and pepper to taste
- 2/3 cup extra virgin olive oil
Le Ricette
Eggplant al Funghetto (Eggplant with Tomatoes)
di Academia Barilla
PREPARATION TIME
80 min
80 min
DIFFICULTY
Easy
Easy
TYPE
Side dish
Side dish
Tags
Ingredients for 4 people
1 1/4 pound eggplant
1/2 pound fresh tomatoes peeled and seeded
2 cloves garlic Parsley
one bunch Salt and pepper to taste
2/3 cup extra virgin olive oil
Ingredients
Preparation 70 minutes preparation + 10 minutes cooking
Wash eggplant, dry with a towel and cut into pieces without peeling. To remove the bitter juices from the eggplant, sprinkle with a pinch of salt and let it drain in a colander for about 30 minutes.
Squeeze firmly in the palm of your hand to remove all the moisture. Fry in batches in plenty of hot oil (check oil temperature with a piece of eggplant). When eggplant begins to turn golden, remove with a slotted spoon and rest on a slanted surface to drain excess oil.
Pour most of the oil out of the pan, leaving one or two tablespoonfuls in the pan to sauté the garlic until golden. Peel, seed and chop tomatoes. Stir in and sauté for two or three minutes.
Add eggplant. Season with salt and pepper to taste, turn off the heat and add a handful of chopped parsley. Serve warm. Variation: Rinse some salt-packed capers in plenty of warm water, pit some olives and stir into the preparation.
Let us inspire you
Discover our recipes
