Main Course
Bonifacian stuffed eggplants
Indulge in a traditional Corsican dish, the Bonifacio-stuffed eggplant!
30 min
Prep time
10 min
Cook time
6
Servings
Medium
Difficulty
40 min
Total time
Four
Cooking method
Ingredients
Instructions
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1
Slice the eggplants in half, cook them for 10 minutes in salted boiling water, drain and let cool on a towel.
-
2
Soak the bread crumbs in cold milk.
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3
Remove the flesh from the eggplant without piercing the skin, drain to remove excess water.
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4
Do the same with the soaked bread crumbs.
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5
Coarsely chop the eggplant flesh.
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6
In a bowl, mix the eggplant flesh, bread crumbs, salt, pepper, garlic, whole eggs, grated cheese, and chopped basil.
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7
Fill each eggplant half with this stuffing.
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8
Fry the stuffed eggplants in olive oil on the stuffing side for about 6 to 8 minutes.
-
9
Then turn them over and fry for another 4 to 5 minutes.
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