Aubergines à la Bonifacienne

Name: Aubergines à la Bonifacienne
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Ingredients: 4 small aubergines halved lengthways; 180 g stale bread soaked and squeezed; 150 g aged Corsican cheese grated; 2 eggs; 2 garlic cloves crushed; 20 g fresh basil chopped; 100 ml milk; 80 g plain flour; 150 ml olive oil for shallow frying

Corsican cheese-stuffed aubergines

Corsican aubergine shells filled with their flesh, stale bread, aged cheese, garlic and basil, then fried until golden.

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Prep30 minsCook35 minsServes4DifficultyMedium

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Corsican and French cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

The recipe

Aubergines à la Bonifacienne

30 min prep35 min cook65 min total4 servings

Scale:

Ingredients

Method

1
Simmer the aubergine halves until just tender, cool, then scoop out the flesh without tearing the skins.
2
Chop the flesh and mix with bread, cheese, eggs, garlic, basil and enough milk to bind.
3
Pack the filling into the shells and dust the filled side lightly with flour.
4
Shallow-fry filled-side down until sealed and golden, then turn and cook until heated through.

Aubergines à la Bonifacienne are a speciality of Bonifacio, using bread and local aged cheese to fill aubergine shells.