Dish

Melanzane al funghetto

Eggplant with mushrooms

Melanzane al funghetto is a simple yet flavorful dish made with eggplant, tomatoes, mushrooms, and garlic. The eggplant is sautéed until it is golden brown and tender, then simmered with tomatoes and mushrooms until the flavors meld together. The dish is finished with a sprinkle of fresh basil for a pop of color and flavor.

European cuisine› Mediterranean cuisine› Italian cuisine

Vegetarian Dish› Vegan Dish

Origins and history

Melanzane al funghetto has been a staple in Italian cuisine for centuries. It is believed to have originated in the southern regions of the country, where eggplant and tomatoes are abundant.

Dietary considerations

Vegetarian, Gluten-free

Variations

There are many variations of Melanzane al funghetto, with some recipes calling for the addition of mozzarella or Parmesan cheese to make the dish even richer and more decadent.

Presentation and garnishing

Melanzane al funghetto is typically served in a shallow bowl or on a small plate, garnished with a sprinkle of fresh basil.

Tips & Tricks

To make the dish even more flavorful, try adding a pinch of red pepper flakes or a splash of balsamic vinegar.

Side-dishes

Melanzane al funghetto is typically served as a side dish or appetizer, but it can also be served as a main course with a side of crusty bread or pasta.