There is a traditional folk song from Rhodes in praise of aubergines. I heard it some time ago on Radio 3. It’s a very jolly song. Now I have found a translation and plan to cook every dish mentioned over the summer.

On a different note, we are eating our first home grown asparagus this evening. Two weeks late but thick and tender.

Seven Ways To Cook An Aubergine

There’s seven different ways
to cook an auberginet,
the first one to make it
is Elena’s grandmother,
she cuts it into small pieces
and serves it for supper.
They call this meal:
a dish of aubergine.

My uncle Cerasi,
likes to drink wine,
lots of wine, wine, wine
with a lot of wine he feels fine.

The second one to make it
is the wife of the Shamma
she hollows it and fills it
with herbs, and lots of rice
they call this meal:
a dish of dolma

The third one to make it
is my cousin Esther di Chioti
she hollows it from inside
fills it with lots of rice
this meal is called:
a dish of almondrote

The alburnia is delicious
in both colour and smell,
come, we’ll prepare supper
we’ll enjoy it together,
before the worm comes
and takes the flavour away.

The maljasana salad,
is thick and delicious,
my neighbour prepares it
with a lot of olive oil,
these dishes are eaten
with remainders of hen.

On the tables of the feasts
the jandrajo always shines
we make little cakes;
they shine in their plates,
waiting to be served
with hard boiled eggs.

The seven one to make it
is the best and delicious way
it’s prepared by Filisti, my neighbour’s daughter
she puts it in the oven, in an open dish
with oil and pepper and they call it: a meyina.