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
Speciality from Messina.
Boil 2 big eggplants (aubergines), when softer, peel, cut them into slices and drain off. In another pan cook an onion. Gather the eggplants (aubergines) and the onion in a salad bowl and dress with oil, salt, leaves of mint, wild marjoram, pepper, vinegar and 2 cloves of mashed garlic (just to season the mixture). Stir and serve after a few hours. Remove the garlic.
