Egglpants "al funghetto"
Melanzane al funghetto
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For 4 people
4 eggplants
2 cloves of garlic
1 bunch of parsley
extra virgin olive oil
salt
peper
Cut the eggplant into small cubes, place them in a colander, salt and leave to stand for at least an hour.
Separately minced garlic and parsley.
Heat a little oil in a pan and fry the aubergines on all sides, stirring frequently.
Add the minced garlic, salt and pepper.
When the eggplant is cooked, place them on a serving dish and sprinkle with the chopped parsley.
A variation of this recipe is to also add tomatoes. Thanks to Emanuela Barbero, webmaster of Vegan3000 and author of vegan cookbooks
