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Funghetto Eggplants (Melanzane al Funghetto) - Recipe

This flavorful and yummy side is a traditional italian recipe. This dish is called "Al funghetto" (meaning "mushroom style") because the eggplants are stir fried in the same way the mushrooms are usually prepared. A simple, healthy and light recipe that is a perfect choice to accompany a more elaborate dish or as a standalone meal.

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Funghetto Eggplants (Melanzane al Funghetto) - by happystove.com


  • Level: Easy
  • Preparation time: 40 minutes
  • Total time: 60 minutes
  • Yield: 4 servings


  • Eggplants

    2 lb
  • Garlic

    2 cloves
  • Extra Virgin Olive Oil

    3 tbsps
  • Italian Parsley

    to taste
  • Salt (coarse)

    to taste
  • Black Pepper

    to taste
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Cooking Directions:

Wash the eggplants and cut them in cubes of about 1/2 inch.

Lay the diced eggplants on a cutting board (or colander) and spread with abundant coarse salt to drain out the bitter juices from the eggplants.

Let rest for at least 25-30 minutes up to 2-3 hours.

Rinse the eggplants with abundant running water to remove the bitter juices as well as the salt. Repeat at least 3 times.

Heat a large pan, add the olive oil and, to follow, the minced garlic.

Stir fry a little without burning the garlic and then add the diced eggplants. Adjust with black pepper to taste and cook at low heat for about 20-25 minutes. Stir occasionally. Add some water if necessary.

Before serving add some finely chopped parsley.


To better drain the eggplants, tilt a little the board to help the bitter juices flowing away.

As a nice variation, add some peeled fresh tomatoes or tomato sauce to the eggplants.

Serve both warm or at room temperature.

Funghetto Eggplants can be also served as a good sauce for dressing a pasta.

thank you! from the happy stove team.
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