Cooking method of aubergines.
Name - Origin
In his Glossary, Xenophon P. Pharmakidis mentions that it is a kind of food with aubergines: "We have cooked vazania (aubergines) kathista ..." (Kypri 1983 [2003²], entry καθιστά,τα, 304). The same is mentioned in the "Thesaurus of Cypriot Dialect" (Yangoullis 2009, entry καθιστά,τα, 167).
Eugenia Petrou-Poeitou notes that it is a way of cooking with wine, usually fish (Petrou-Poeitou 2013, entry Καθιστά, 47).
Petrou-Poeitou points out that they cook them in the pot (Petrou-Poeitou 2013, entry Καθιστά, 47).
The aubergines were prepared as follows: They would remove their flesh and place small pieces of garlic in them. They would then fry them whole, without chopping them, using oil and adding a sufficient quantity of tomatoes (Kypri 1983 [2003²], entry καθιστά,τα, 304).
Additional information and bibliography
Yangoullis K. G. (2009), Thesaurus of the Cypriot dialect. Interpretative, Etymological, Phraseological and Nomenclatural Dictionary of the Medieval and Modern Cypriot Dialect, Theopress Publications, Nicosia.
Kypri Th. D. (ed.) (1983 [2003²]), Materials for the compilation of a historical dictionary of the Cypriot dialect, Part B, Glossary of Xenophon P. Pharmakides, Publications of the Centre for Scientific Research, IX, Nicosia.
Petrou-Poeitou E. (2013), Where do they come from. Words and stories from the world of taste, Epiphaniou Publications, Nicosia.
Stalo Lazarou, Tonia Ioakim, Argyro Xenophontos