Bruschetta With Melanzane Al Fungho
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 1 medium red onion -- chopped 1/4" dice
- 2 garlic cloves -- thinly sliced
- -- lengthwise, -- cut 1/4" half-moons salt -- to taste freshly-ground black pepper -- to taste
- 6 tablespoons virgin olive oil
- 1/2 cup finely-chopped Italian parsley
- 8 slices peasant bread
- 4 medium eggplant -- long, thin, halved
Possible health benefits
General information, not medical advice.
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Eggplant
Source of protein · 1.0 g per 100 g, 16% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Eggplant, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat grill or barbecue.
- In a 10-inch to 12-inch sauté pan, heat oil until smoking. Add onions and cook until lightly browned or softened. Add garlic and cook until soft, about 2 minutes. Add eggplant and cook, stirring regularly until golden-brown and soft, resembling mushrooms. Remove from heat and season with salt and pepper and allow to cool. Add parsley and mix well.
- Grill bread on grill or barbecue. Divide eggplant mixture over bread and serve.
Plating
Cookware for this recipe
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Frying pan
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Grill or grill pan
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Chef's knife
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Cutting board
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Wooden spoon