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
Typical recipe from Vittoria.
Peel and cut the eggplants (aubergines) into slices; cook in salted water until soft (20-25 minutes). When colder, drain, sieve and weight 1 kg. of the obtained purée. Add 4 cloves of minced garlic, a bunch of minced parsley, 2 beaten eggs, 6 tablespoons of grated pecorino, leaves of basil, salt, pepper and sufficient breadcrumbs to make the mixture quite consistent. Bake balls with this mixture, dip in egg white, then in breadcrumbs and finally fry until golden brown. Eat them hot.
