Known as Aubergines à la Bonifacienne in French, this cheesy Corsican-style stuffed eggplant appetizer is a favorite local specialty from the town of Bonifacio, a southern port town on the Mediterranean island of Corsica, in France. It is a traditional recipe from Corsica, often served in the summertime. Here is our easy Corsican-style stuffed eggplant recipe.
This Corsican-style stuffed eggplant dish serves 5-6 people.
- 3 eggs
- Salt and Pepper
- 20cl of olive oil
- 50cl of milk
- 300g of breadcrumbs
- 600g of Corsican cheese
- 10 rounds of eggplants
- 2 cloves of garlic
- 15 basil leaves
- Herbs de Provence
How to Make Corsican-Style Stuffed Eggplant
Here is how to make Aubergines à la Bonifacienne. First, prepare the breadcrumbs and cheese. Chop the garlic and basil, then set it aside. Next, cook the cut eggplants for at least 10 minutes in boiling water. Drain and leave to cool down as much as possible to remove the accumulated water. Next, soak breadcrumbs in cold milk. After doing this, the eggplants have probably cooled down, so it’s time to remove the flesh without damaging or scratching its skin. Chop it into pieces.
Now, put the breadcrumbs to soak in cold milk and then drain it well. After doing all of this, get a bowl and mix the eggplant with the chopped garlic, grated cheese, eggs, breadcrumbs, and salt and pepper. Stuff each eggplant with the resulting mix. Once finished, fry the eggplants in olive oil. This is best served hot.