aubergines - eggplants
cutlet eggplants
eggplants "abbottonate"
wrapped eggplants
garden-warbler eggplants
stuffed eggplants
figatello eggplants
eggplants alla palermitana
little shoe eggplants
eggplants pan
roasted eggplants
bitter-sweet eggplants
fried eggplants
eggplants a funghetto
baked eggplants
eggplants alla parmigiana
eggplants with potatoes
small eggplant-balls
eggplants a scapece
eggplants a barchetta
eggplants and onion salad
quails
In this recipe eggplants (aubergines) are seasoned inside and finally cooked differently.
Typical of Palerm. They’re also called “mulinciani ammattunàti”.
Cut the eggplant (aubergine) and put inside salt, pepper and much mint. Place in a pan with oil and precook on weak fire for 20 minutes. Now add tomato sauce (seasoned with onion), leaves of basil, minced parsley and a little water. Cover and keep cooking on a weak fire for 30-45 minutes.
