Melanzane a Funghetto: Traditional Italian Eggplant Side Dish
Discover the authentic flavors of Southern Italy with our recipe for Melanzane a Funghetto. This simple yet flavorful side dish combines the earthy taste of eggplants with the fresh vibrancy of tomatoes and basil. Perfect as a side or a light main, it embodies the essence of Mediterranean cuisine. Follow this detailed recipe to bring a touch of Italian tradition to your table.
Recipe Overview
| Category | Servings |
|---|---|
| Side Dish (Contorni) | 4 people |
Ingredients
Here’s everything you need to prepare Melanzane a Funghetto:
| Ingredient | Quantity |
|---|---|
| Eggplants (Melanzane) | 550g |
| Ripe Tomatoes (Pomodori ramati) | 550g |
| Fresh Basil Leaves | 6 leaves |
| Garlic Clove | 1 clove |
| Fine Salt | As needed |
| Extra Virgin Olive Oil | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Total Fat | ~12g |
| Saturated Fat | ~1.8g |
| Carbohydrates | ~15g |
| Fiber | ~5g |
| Protein | ~3g |
| Sodium | ~150mg |
Instructions
Step 1: Prepare the Eggplants
- Wash the eggplants thoroughly under cold running water.
- Trim off the stem and leafy part of each eggplant with a sharp knife.
- Slice the eggplants into long strips and then into small cubes, about 1.5 cm per side, for even cooking.
Step 2: Prepare the Tomatoes
- Rinse the tomatoes well and remove the green stem.
- Using a small knife, carve out the core where the stem was attached to remove the tough green part.
- Slice the tomatoes into thick rounds, then chop them into small cubes (around 5-6 pieces per slice).
Step 3: Fry the Eggplants
- Heat a generous amount of extra virgin olive oil in a large, deep frying pan over medium heat.
- Once the oil is hot, carefully add the eggplant cubes in batches, ensuring not to overcrowd the pan.
- Fry the eggplants until golden brown and tender.
- Using a slotted spoon or skimmer, transfer the fried eggplants to a plate lined with paper towels to absorb excess oil.
Step 4: Combine Ingredients
- In the same pan, reduce the oil to a minimal amount if necessary. Add the garlic clove, slightly crushed, to infuse the oil with its aroma.
- Once fragrant, add the chopped tomatoes to the pan. Season lightly with fine salt and stir.
- Tear the basil leaves with your hands to release their oils, and add them to the tomatoes.
- Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and their juices are released.
Step 5: Final Assembly
- Add the fried eggplants to the pan with the tomato mixture.
- Gently toss everything together to ensure the eggplants are coated with the rich tomato and basil sauce.
- Taste and adjust the seasoning with salt as needed.
- Cook for an additional 2-3 minutes, allowing the flavors to meld.
Step 6: Serve
- Remove the pan from heat and transfer the Melanzane a Funghetto to a serving dish.
- Garnish with a few extra fresh basil leaves for a burst of color and flavor.
- Serve warm or at room temperature as a side dish to accompany grilled meats, fish, or even crusty bread.
Pro Tips
- Eggplant Prep: To reduce bitterness, you can sprinkle the eggplant cubes with salt and let them sit in a colander for 20 minutes. Rinse and pat dry before frying.
- Tomato Variety: Opt for ripe, juicy tomatoes for the best flavor. If fresh tomatoes aren’t available, canned diced tomatoes can be used as an alternative.
- Oil Management: Use high-quality extra virgin olive oil for authentic flavor, and ensure the oil is hot enough before frying to avoid soggy eggplants.
Pairing Suggestions
- Main Dish: Serve alongside grilled chicken, fish, or meat for a hearty meal.
- Wine Pairing: Complement the dish with a crisp white wine such as Vermentino or Falanghina.
- Bread: Pair with crusty Italian bread to soak up the delicious juices.
This recipe for Melanzane a Funghetto is a true celebration of Italian simplicity, relying on fresh ingredients and time-honored techniques to create something extraordinary. Buon appetito!
