EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
This recipe is a must have in your recipe book, both for its flavor and for the speed of execution: the mushroom style eggplant (melanzane a funghetto).
The original recipe, from the Italian southern region of Campania, involves the use of fresh tomatoes, but you can also safely use peeled tomatoes or just not put them if you don’t have any (white version).
They are ideal both as a side dish or as a sauce for your pasta.
MUSHROOM STYLE EGGPLANT (MELANZANE A FUNGHETTO)
Ingredients for 4 people: 2 long aubergines – 10 cherry tomatoes – extra virgin olive oil – a few leaves of fresh basil – 2 cloves of garlic – salt and pepper
Wash the eggplants and cut the ends, cut the slices about 2 cm thick and cut each slice into cubes, heat the oil in a pan (at least two fingers of oil with 1 clove of garlic), as soon as the garlic browns remove it ; when the oil is warm enough – put a little eggplant and if it sizzles immediately then the oil is ready – pour a couple of handfuls of aubergines in the pan and let fry for 4-5 minutes, drain with a slotted spoon and put on a piece of paper towel.
Fry the rest of the aubergines. In another pan, put a drizzle of extra virgin olive oil, 1 clove of garlic and the tomatoes cut into 4 parts, a few leaves of basil and let the tomatoes cook for 3-4 minutes, crush a few tomatoes and add the salt and pepper.
At this point, pour the aubergines into the pan with the cherry tomatoes and cook for a minute, stirring gently. Add a few fresh basil leaves and serve.
These eggplants can also be eaten a few hours later. You can add some grated Parmesan.
Your mushroom style aubergines are ready.
Enjoy your meal!
original recipe: https://www.sempliceveloce.it/melanzane-a-funghetto.htm