Melanzane a funghetto
Published on 23 July 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
An excellent summer side, also made without tomato. I peel aubergines, but leave skin if preferred.
INGREDIENTS
2 large aubergines
20 cherry tomatoes
1 garlic clove
Extra virgin olive oil
Salt and pepper
Fresh basil
I peel, slice and dice aubergines.
Mine are not bitter. If yours are, salt in a colander to draw water, rinse and dry. I heat oil in a pan.
I cook aubergines, adding oil gradually if needed because they absorb it like sponges.
I season with salt and pepper.
I wash tomatoes and basil and peel garlic.
Separately, as I prefer, I heat oil and garlic and add quartered tomatoes.
I quickly sauté over high heat, season with salt and pepper and add chopped basil, cooking only minutes.
I gently combine with aubergines and cook a couple of minutes. An excellent side, also good for pasta.
INGREDIENTS
2 large aubergines
20 cherry tomatoes
1 garlic clove
Extra virgin olive oil
Salt and pepper
Fresh basil
I peel, slice and dice aubergines.
Mine are not bitter. If yours are, salt in a colander to draw water, rinse and dry. I heat oil in a pan.
I cook aubergines, adding oil gradually if needed because they absorb it like sponges.
I season with salt and pepper.
I wash tomatoes and basil and peel garlic.
Separately, as I prefer, I heat oil and garlic and add quartered tomatoes.
I quickly sauté over high heat, season with salt and pepper and add chopped basil, cooking only minutes.
I gently combine with aubergines and cook a couple of minutes. An excellent side, also good for pasta.
Original source: https://incucinaconlilly.com/2014/07/23/melanzane-a-funghetto/
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