Aubergine Al Funghetto
with Grilled Butterflied Chicken
Patrick first tasted this dish when arriving in the beautiful hilltop village of Grottaferrata, just south of Rome and asked a local chef to show him the recipe. It's another example of that wonderful Italian ability to let a few fantastic quality ingredients speak for themselves and the addition of mint gives it a sublime, fresh dimension. Rumour has it the aubergine tastes akin to a type of mushroom which may explain why it is called 'al funghetto' despite being totally mushroomless!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
