Venice Recipes and Curiosities
from the Venetian Cuisine

Melansane al Fungheto

"Mushroomed" Aubergines

Ingredients:

Long, glossy and dark aubergines

Extra virgin olive oil

Parsley

Garlic

Salt

Modus Operandi

Wash and dry the aubergines; We only need their peels, cutted in thin slices (size them like dried mushrooms use to be: use only the most external 2-3 millimetres of the vegetable).
Turn some garlic cloves blond, with hot oil in a casserole (never economize, with garlic! ).
When the garlic will be blond, take it out from the oil and put in it the sliced aubergines instead, together with the minced parsley and a little salt. Cook under lid for a while, but stir often.

This side dish can be served hot or cold.