Melanzane A Funghetto
  1. Cut the eggplant into medium or large cubes for even frying.

  2. Fry the eggplant in hot peanut oil until golden and crispy. Drain on paper towels.

  3. Sauté garlic and chili in olive oil over medium heat until fragrant.

  4. Add sliced tomatoes and let them soften, releasing their juices.

  5. Toss in the fried eggplant, season with salt, and mix gently. Add fresh basil at the end.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

Cuisine🇮🇹Italian

Occasions📆EverydaySummer Meals

Season☀️Summer

DifficultyEasy ⏰ 30m

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