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
In dictionaries, the dialectal term “quagghi” indicates the well-known bird but also “i petronciani intaccati per lo lungo e divisi in fili pendenti a somiglianza di fiocco”. It’s so clear that there’s no analogy between the fat animal and the aubergine which is cut this way.
It’s more plausible that the cheap food is linked to the richer and expensive one ironically.
Choose cylindrical and thin aubergines and make as many cuts as possible along the length (do not cut the extremities). Salt and let them drain off for 2 hours, then rinse and drain again.
Open them out and fry in a large pan with abundant oil; then close them up and cook all sides. When done, that is golden brown, drain them. Sprinkle salt.
