Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print Recipe
Melanzane al funghetto
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Servings:
4
servings
Ingredients
1
large eggplant (aubergine)
1/4
cup
(60 ml) extra virgin olive oil
2
cloves
garlic
Salt to taste
Hot red pepper to taste
Instructions
Quarter the eggplant lengthwise and cut away the flesh to within 1/2 inch (1.3 cm) of the skin.
Save the flesh from the center for another use or discard it.
Cut the remaining eggplant with skin into little slivers.
Heat the oil in a large, heavy skillet or a wok.
Add the eggplant and garlic and stir-fry until the eggplant is lightly browned, about 15 minutes.
Season with salt and hot red pepper flakes and serve.