"Stuffed aubergines." Aubergines (US: eggplants), often stuffed with minced (US: ground) beef or veal, cheese and onions or rice with chopped peppers and other vegetables, fish or a mixture of chopped chorizo and bread soaked in milk bound with egg.

Fried aubergines (US: eggplants) with tomato sauce, Catalan style.

"Aubergine in cream." Sliced aubergine (US: eggplant), fried, dipped in flour, coated with cream sauce and then baked.

Aubergine (US: eggplant) stuffed with anchovies mixed with bread soaked in milk and fried tomatoes and then baked.

Aubergines (US: eggplants) grilled and served with a sauce made from stock, olive oil, parsley, breadcrumbs and lemon juice.

Aubergines (US: eggplants) sautéed with tomatoes and onions.

Pickled aubergine (US: eggplant).

Aubergines (US: eggplants) stuffed with a mixture of diced ham, tomatoes, mushrooms and white wine.

Bergamot. A herb of the mint family with finely toothed, dark gree, lemon-scented leaves can be added to salads, tisanes and fruit cups.

Roach. A small freshwater fish similar to carp. It has many bones which discourage most people from eating them.