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My recipe

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.

Aubergines al Funghetto

  • 2 medium-sized aubergines (500g)

MARINADE

  • 50 ml vinegar (8%)
  • 100 ml vegetable oil (olive)
  • 2 tbsp sugar
  • 1 bunch of parsley
  • 4-5 cloves garlic, chopped finely
  • Salt, black pepper
  • cut the aubergines into 0,4 inch thick slices
  • add salt, toss and set aside for 20 min
  • blanch the aubergines in a boiling water for 2-3 min, refresh under cold water and put under some weight
  • julienne each slice into 0,3 inch stripes (or cut into cubes)
  • combine all the ingredients for the marinade
  • arrange one layer of the aubergine stripes in a jar, top with chopped parsley, garlic and drizzle with marinade, repeat the layers to fill in the jar
  • press lightly all the layers, pour over the oil and leave overnight in the fridge

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.