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
Recipe from Agrigento.
Cut long type eggplants (aubergines) on four sides and stuff each cut with cloves of minced garlic. Then simply bake them at moderate heat until done (when they become flabby and soft). When cooked, let them cool, peel and cut them into pieces. Dress with oil, salt, pepper, minced parsley, garlic, and if you like it, wild marjoram.
