Aubergines at the Bonifacienne

Bring some sunshine to your kitchen with this typically Bonifacian recipe!

For this you will need: 10 aubergines, 3 eggs, 400 grams of Corsican cheese (tomme, ewe…), 1/3 of bread baguette, milk, 2 cloves of garlic, some fresh basil leaves, salt, pepper, olive oil, breadcrumbs.

Do you have everything in your pantries and fridges? So here we go!

Start by washing the aubergines, then remove the stems.

Then immerse the aubergines in a pot of boiling salted water for about ten minutes. Prick them to see if they are cooked and then drain.

Meanwhile, soak the bread crumbs in cold milk.

Are your eggplants cold? This is the perfect time to hollow them out. Then set aside the hollowed out aubergines.

Then prepare the garlic and basil and grate the various cheeses. In a bowl, mix the aubergine meat, breadcrumbs, herbs, grated cheeses and eggs. Knead by hand until you obtain compact dough.

Then fill each hollowed out aubergine with this stuffing. You can sprinkle with breadcrumbs to make the preparation crispy.

Place your stuffed aubergines in a frying pan and drizzle them with olive oil.

Fry the aubergines for about 7 minutes on the stuffing side and 5 minutes on the skin side.

That’s it; it’s time to enjoy!