Melanzane al Funghetto

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 250g (8.8 oz) mushrooms, sliced 250g (8.8 oz) mushrooms, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped 1 tablespoon fresh basil, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 5g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Slice the eggplants into 1 cm (0.4 inch) thick rounds. Sprinkle salt on both sides of the slices and let them sit for 30 minutes to remove excess moisture. Rinse and pat dry.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown.
4. 4.
   Push the mushrooms to one side of the skillet and add the eggplant slices. Cook until golden brown on both sides.
5. 5.
   Sprinkle the chopped parsley and basil over the eggplant and mushrooms. Season with salt and pepper to taste.
6. 6.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. 7.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Eggplants — Salting the eggplant slices before cooking helps remove excess moisture and improves their texture.
• Mushrooms — Use fresh mushrooms for the best flavor and texture. Slice them evenly to ensure even cooking.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine while sautéing the mushrooms.
• Serve Melanzane al Funghetto with a sprinkle of grated Parmesan cheese for an extra touch of indulgence.
• Feel free to experiment with different herbs such as thyme or oregano to customize the flavor profile.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
• This dish pairs well with crusty bread or a side of pasta for a more substantial meal.

Serving advice

Serve Melanzane al Funghetto as a main course accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside grilled chicken or fish.

Presentation advice

Arrange the golden-brown eggplant slices and sautéed mushrooms on a platter, garnished with fresh basil leaves. Drizzle a little extra olive oil over the top for a glossy finish.