Aubergines “al Funghetto”
This is a very common Italian recipe. Funghetto means a mushroom in Italian. I cannot give you an exact answer why this dish is called like this. Some sources claim that the aubergines, prepared this way, taste like pickled mushrooms. In the original recipe the aubergines are just covered with the oil and vinegar. I adjusted the recipe according to my taste.
I prefer to use the walnut oil, but you can take any oil of your choice. I don’t eat raw garlic, so, I add it sliced and then remove the slices when serving. The most important in this recipe is not to overcook the aubergines; the flesh should still be firm. In this case, it is better to undercook then overcook.Usually I don’t boil the aubergines, but cook them in micro without water, 1 min, full power. If I make a larger amount of aubergines, I cook them for 1.5 min and stir them lightly in the middle of cooking. If you prepare the aubergines ahead, make a triple amount of the marinade as the aubergines absorb it very quickly. The longer they stay in marinade, the tastier.