wrapped eggplants - aubergines

.wrapped eggplants - aubergines

In dialect the term “ammugghiàri” means “to wrap” but in a more generic sense -and metaphorically- means also “to suit, to change opinion”.
Anyway in this recipe, in the western Sicily, it is meant correctly. Cut the eggplants (aubergines) into disks and fry them; stuff any of them with slices of hard-boiled eggs and pieces of cheese. Then make rolls and place them in a greasy Pyrex one next the other. Spread over tomato sauce and abundant grated pecorino. Bake in a very hot oven for 10 minutes.

Another from Agrigento.
Fry the eggplants (aubergines) cut into long and large slices. Prepare a stuffing mixture with minced beef meat (500 gr.), 4 eggs; 8 tablespoons of cheese; a bunch of minced parsley; salt. Stuff each slice with a tablespoon from this mixture and make a stuffed roll. Place all of them in a greasy Pyrex and spread over tomato sauce and some leaves of basil. Bake in a hot oven for 15-20 minutes.