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Melanzane al funghetto

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Servings: 4 servings


  • 1 large eggplant (aubergine)
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 cloves garlic
  • Salt to taste
  • Hot red pepper to taste


  • 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.