Eggplant “Fungus”
by Editorial Staff
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
- 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.
- Fry the garlic cloves in vegetable oil. You can add some hot peppers.
- 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.
- Finely chop the basil, mint, and parsley.
- Add greens to the eggplant. Stir and simmer for another 3-5 minutes.
The mushroom stewed eggplants are ready. Enjoy your meal!
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