White eggplant a funghetto is a delicious side dish typical of Neapolitan cuisine. It is prepared by cutting the eggplants into cubes and then cooking them in a pan with garlic, oil, basil and pepper. A simple dish, but full of flavor and perfect to accompany meat dishes, cured meats and dairy products.
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Wash and dry the eggplants. Cut them into cubes and let them rest with a pinch of salt to make them release their water. Rinse them and dry them.
Fry the eggplants in peanut oil.
In a pan, sauté the garlic in extra virgin olive oil and add the eggplants. Add basil and pepper and toss for one minute.
Transfer the eggplants to a serving dish and add a few basil leaves.
Pan
Frying pan
Knife
Refrigerator
White eggplant a funghetto keeps in the refrigerator for a couple of days. It goes well with meat dishes, cured meats and dairy products. It is also great for filling a sandwich for a packed lunch.
Italia, Campania
| Energy (kcal) | 21.19 |
| Carbohydrates (g) | 2.88 |
| of which Sugars (g) | 2.88 |
| Fat (g) | 0.13 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 1.09 |
| Fiber (g) | 2.59 |
| Sale (g) | 0.03 |
