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
Syracuse speciality:
· Cut into thin slices (but large, taken from a rounded eggplant (aubergine)), drain for 2 hours and salt them. Then rinse to remove the salt and drain again. Dip each slice in oil, then in breadcrumbs and grated cheese (in same proportion) and finally fry in boiling oil. Place in a serving dish and spread salt over.
· Dip the eggplant (aubergine) slices in flour, beaten eggs with salt and pepper and finally breadcrumbs. Then fry. This way, they’re also called “mulinciani ca muddica”.
