
White Eggplant Funghetto
White eggplant 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 rich in flavor and perfect for accompanying meat dishes, cured meats, and dairy products.
Ingredients
- Eggplants
1kg1kg - Peanut oilto taste
- Saltto taste
- Extra virgin olive oilto taste
- Garlic clove
1unit1unit - Basilto taste
- Pepperto taste
Preparation
- STEP 1 OF 4
Wash and dry the eggplants. Cut them into cubes and let them rest with a pinch of salt to release their water. Rinse and dry them.
- STEP 2 OF 4
Fry the eggplants in peanut oil.
- STEP 3 OF 4
In a pan, sauté the garlic in extra virgin olive oil and add the eggplants. Add basil and pepper and sauté for a minute.
- STEP 4 OF 4
Transfer the eggplants to a serving dish and add a few basil leaves.
Suggestions
Pan
Frying pan
Knife
General Information
Storage notes
Refrigerator
More information
White eggplant funghetto can be stored in the refrigerator for a couple of days. They are suitable for accompanying meat dishes, cured meats, and dairy products. They are also great for filling a sandwich for a packed lunch.
Origin
Italia, Campania
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 22.27 |
Carbohydrates (g) | 3.12 |
of which Sugars (g) | 3.12 |
Fat (g) | 0.14 |
of which Saturates (g) | 0.03 |
Protein (g) | 1.08 |
Fiber (g) | 2.57 |
Sale (g) | 0.03 |
- Proteins1.08g·16%
- Carbohydrates3.12g·45%
- Fats0.14g·2%
- Fibers2.57g·37%