Recipe: Stuffed Aubergines ‘à la Bonifacienne’

Just impossible to resist this delicious recipe ! so many ways to serve aubergines these days, but, have you tried ‘à la bonifacienne’ ?
– serves 4/5

Bon appetitu !                                                                                     





– 10 aubergines
– 200gr mixed cheese (tomme, parmesan, gruyère)
– 2 eggs
– 1/3 baguette bread
– 2 garlic cloves
– milk
– a few leaves of fresh basil
– salt, pepper,
– breadcrumbs
– a little olive oil (for frying)



Wash the aubergines (removing the stalks), cut in half (lengthwise).
Plunge into salted boiling water for 10mins. Drain, and place on a tea towel to cool. During this time, steep the (inside of the) bread in the milk and scoop out the aubergines – chop into small pieces; likewise for the bread.

Preparation of the stuffing: mix chopped garlic and basil, and grate the cheese. In a salad bowl, mix aubergines, bread, herbs, grated cheese and eggs. Knead this mixture, in order to obtain a compact base.
Fill each aubergine, and sprinkle with breadcrumbs (for a crust).
In a large frying pan (sprayed with olive oil), cook the aubergines – 7min (stuffed side) and 5min (skin).

Serve immediately.



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