Recipe: Eggplants a la bonifacienne

IMG_5238.PNGGet the Original Recipe here
(sorry the misspelling on the photo)

Eat Good, Feel Good!

A traditional stuffed eggplant dish from Bonifacio, for warm and cold times alike.

Eggplants a la bonifacienne
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins

Author: Gourmantine
Recipe type: Main course
Cuisine: French, Corsican
Serves: 2

Ingredients

  • Stuffed eggplants
  • 2 medium eggplants
  • 1 ½ cup breadcrumbs, about ½ baguette
  • 7 oz/ 200 grams parmiggiano reggiano, grated
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped parsley
  • 2 eggs
  • salt
  • freshly ground pepper
  • 4 tablespoons extra virgin olive oil
  • Tomato sauce
  • 1 shallot, peeled and diced
  • 3 garlic cloves
  • pinch of chilli flakes
  • 2 teaspoons chopped rosemary
  • 2 teaspoons chopped thyme
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 1 teaspoon tomato paste
  • 1 can tinned tomatoes
  • pinch of sugar
  • salt
  • freshly ground pepper

Instructions

  1. Bring a large pot of water to boil and season generously with salt.
  2. Cut the eggplants lengthwise and score the cut side, carefully to not pierce the skin.
  3. Boil the eggplants for 10 minutes, then remove and let them cool down a little.
  4. Soak the breadcrumbs in cold water then squeeze out the excess water.
  5. Once the eggplants are cool enough to handle, using a spoon scoop out the flesh, trying to keep the skin intact.
  6. Squeeze the liquid out of the eggplant pulp, then chop it roughly.
  7. Mix the eggplant pulp with soaked breadcrumbs, cheese and eggs.
  8. Season and stir in the fresh herbs.
  9. Heat the oil in a skillet. Stuff the eggplants and fry stuffed side down for 8-10 minutes, then flip on skin side and cook for 3-5 minutes more.
  10. While the eggplants are frying make the tomato sauce.
  11. In a saucepan heat the oil and fry shallots with garlic for 1-2 minutes. Stir in the herbs and chilli flakes and fry for another 30 seconds.
  12. Stir in the tomato paste and crushed tin tomatoes, season with sugar, salt and pepper and cook for 10-15 minutes.
  13. Taste and adjust the seasoning as needed.
  14. Serve stuffed eggplants with tomato sauce and crusty bread immediately.
Advertisements

Any Feedback is Welcome, be nice 💚

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s