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.
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 |
| Fibre (g) | 2.59 |
| Salt (g) | 0.03 |
