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
We’ve already met and we’ll meet some more recipes with eggplants (aubergines) (stuffed, filled, abbottonate, avvoltolate and mattonate). This is from Palerm and sometimes is also known as “tabeccherà” that means snuff-box, but here in the generic sense of container.
a) cut the unpeeled eggplants (aubergines) in half, salt and press them for 2 hours. Then rinse to remove the salt and drain again. Remove the pulp hollowing. In a pan fry a onion cut in slices until golden brown; add 5 anchovies without fish bones; a bunch of minced parsley; a tablespoon of capers; a tablespoon of salame cut into small cubes; 3 cloves of garlic, finely minced; the pulp of eggplants (aubergines), finely cut. Let season. Remove from fire, check for salt and pepper. Add toasted breadcrumbs until soft. When cool, add 2 egg whites. Stuff the half eggplants (aubergines) and fry them in boiling oil first the side below then the stuffed surface.
b) This version is completely different concerning the stuffing mixture. In proportion mix: 300 gr. of tomato sauce, 4 anchovy fillets mashed in oil (alternatively 50 gr. of salted tunny), 4 cloves of minced garlic, 2 tablespoons of dried tomatoes (<<capuliatu>>) in small pieces. Let season for a few minutes in a pan and add 4 tablespoons of grated pecorino. Proceed as indicated in a)
