Melanzane a Funghetto

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for at least 15 minutes to draw out excess moisture. This helps prevent the eggplant from becoming soggy.

   Ongeveer 15 min

   Tip van de kok: For best results, let the eggplant drain for up to 30 minutes. You can also press it gently to release more liquid.

2. 2

   After draining, thoroughly pat the eggplant dry with paper towels. Remove as much moisture as possible.

   Ongeveer 2 min

3. 3

   Heat the olive oil in a large skillet or frying pan over medium-high heat.

   Ongeveer 1 min

4. 4

   Add the dried eggplant to the hot oil and sauté, stirring occasionally, until it is tender and lightly browned on all sides, about 10-12 minutes.

   Ongeveer 12 min

   Tip van de kok: Avoid overcrowding the pan; cook the eggplant in batches if necessary to ensure even browning.

5. 5

   Stir in the sliced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

   Ongeveer 2 min

6. 6

   Add the halved cherry tomatoes to the pan. Continue to cook for about 8-10 minutes, or until the tomatoes soften and release their juices.

   Ongeveer 10 min

7. 7

   Remove the skillet from the heat. Stir in the chopped fresh basil and season with freshly ground black pepper.

   Ongeveer 1 min

   Tip van de kok: Add basil at the end to preserve its fresh flavor and vibrant color.

8. 8

   Taste and adjust seasoning if needed. Serve warm or at room temperature.

   Ongeveer 1 min