Eggplant “Fungus”

A simple and delicious side dish of stewed eggplant. The Italians named these eggplants so because they look somewhat like mushrooms.

Ingredients

• Eggplant – 2 pcs.
• Garlic – 5 teeth.
• Hot pepper – to taste
• Mint, basil, parsley – 1 bunch
• Salt
• Vegetable oil

Directions

1. Cut the eggplants into cubes and place in a colander. Sprinkle with coarse salt, leave for half an hour. Then rinse off the salt and let the water drain.
2. Fry the garlic cloves in vegetable oil. You can add some hot peppers.
3. Add the eggplant and fry for about 10-15 minutes. Don’t use a lot of oil, the eggplant will absorb it like a sponge. But as soon as you add salt to them, they immediately begin to “give” the oil.
4. Finely chop the basil, mint, and parsley.
5. Add greens to the eggplant. Stir and simmer for another 3-5 minutes.

The mushroom stewed eggplants are ready. Enjoy your meal!