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Recipe for eggplant stuffed with bonifacian

Published : 2019-07-23 16:23:35
Categories : Recipes Corsican Rss feed

Recipe for eggplant stuffed with bonifacian

As its name suggests, this stuffed eggplant recipe originates from Bonifacio, a town in the southern tip of Corsica. For the record, this dish was originally created in a context of poverty, it avoided waste and made it possible to use the bread crumb from the previous day and the old cheese. Since then, the traditional Bonifacian eggplant recipe has been enriched and I must admit that it is a real success, it is delicious. The stuffing is made with a mixture of eggplant meat, garlic, basil, bread crumb dipped in milk, grated Corsican cheese and eggs. The stuffed eggplants are then fried in olive oil. Without further ado, let's move on to the realization, to your kitchens, let's go!

Feel free to give me your opinion. Buon appetitu !

Ingredients for 6 people
-10 round eggplants
-600 g Corsican cheese (tomme - goat - sheep)
-300 g bread crumb
-50 cl milk
-2 cloves of garlic
-15 basil leaves
-3 eggs
-20 cl olive oil
-salt, pepper

Preparation

(Total time: 45 min = Preparation: 30 min + Cooking: 15 min)

-Step 1 :

Grate the cheese, prepare the bread crumbs, chop the basil and garlic and set aside.


-Step 2 :

Cut the eggplants in half and cook them for 10 to 15 minutes in boiling salted water. Drain them and let them cool on a cloth.


-Step 3 :

Put the bread crumb to soak in the cold milk.


-Step 4 :

Remove the flesh from the eggplants without piercing the skin. Drain the skin well to remove as much water as possible.


-Step 5 :

Drain the soaked bread crumb well.


-Step 6 :

Chop the flesh of the aubergines.


-Step 7 :

In a bowl, mix the eggplant meat, basil, garlic, grated Corsican cheese, bread crumbs, eggs, salt and pepper.


-Step 8 :

Fill each 1/2 eggplant with this stuffing.


-Step 9 :

Pour the olive oil into a large bowl and fry the aubergines, stuffing side 6 to 8 minutes and then 4 to 5 minutes on the other side. It's ready! It's ready!


Tasting session

Bonifacian eggplants can be eaten hot or cold. For my part, I recommend that you cover your hot aubergines with a good homemade tomato sauce and serve them with a grilled fish. Buon appetitu !

Conservation

You can keep them 2 to 3 days in the refrigerator.


Finally, I wish you a good day or a good evening and invite you to come and discover other recipes that are just as delicious. And for those who lack time, do not hesitate to visit our shop of Corsican products, we offer many products manufactured in the respect of tradition. CorseBoutique, the best of Corsica. Thank you all!

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