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
This recipe (from Enna) takes this strange name because the eggplants (aubergines) assume the shape of a little shoe and moreover the stuffing mixture represents a foot… supplied with shoe.
Cut the eggplants (aubergines) (long type) in half, salt, rinse and drain them. Then stuff them with the following mixture (in proportion): 3 salted and mashed anchovies without fish bones; 3 cloves of minced garlic; 3 tablespoons of grated pecorino; a tablespoon of salame cut into small cubes; basil; the pulp of 3 ripe tomatoes; salt; pepper and a few drops of oil. With the finger press the pulp of the half eggplants (aubergines) in order to fill them with this mixture. Place them in a greasy baking pan and sprinkle over breadcrumbs and minced parsley. Bake in a moderate oven.
