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 Caltanissetta and Agrigento. It is particular because here honey is used in place of sugar in order to make the distinctive bitter-sweet taste.
Choose long and thin types. Eliminate the tops and cut the eggplants (aubergines)s into 4-6 pieces (according to the size). Keep the skin and fry them in abundant oil, drain and put them apart.
Cook in water 2 onions cut into slices, then kindly fry them until golden brown in abundant oil. Put salt and pepper. Add it to the eggplants (aubergines) and place everything in a pan. Melt a tablespoon of honey in a glass of strong vinegar and pour it over the eggplants (aubergines) and onions in the pan. Turn up the fire and when water is boiling, cook on a very weak fire for 5 minutes. Remove and serve the eggplants (aubergines) cold.
