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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
- Bring a large pot of water to boil and season generously with salt.
- Cut the eggplants lengthwise and score the cut side, carefully to not pierce the skin.
- Boil the eggplants for 10 minutes, then remove and let them cool down a little.
- Soak the breadcrumbs in cold water then squeeze out the excess water.
- Once the eggplants are cool enough to handle, using a spoon scoop out the flesh, trying to keep the skin intact.
- Squeeze the liquid out of the eggplant pulp, then chop it roughly.
- Mix the eggplant pulp with soaked breadcrumbs, cheese and eggs.
- Season and stir in the fresh herbs.
- 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.
- While the eggplants are frying make the tomato sauce.
- 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.
- Stir in the tomato paste and crushed tin tomatoes, season with sugar, salt and pepper and cook for 10-15 minutes.
- Taste and adjust the seasoning as needed.
- Serve stuffed eggplants with tomato sauce and crusty bread immediately.
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