Happy sunny Wednesday guys! Recipe of the day is Corsican Style Eggplants/Aubergines à la Bonifacienne, stuffed with fresh parsley, cheese & garlic and fried to perfection in olive oil. 🤤
I love how simple but so tasty these eggplants are. I served them with some kale pesto but the most delicious way to have them, I think, is with some tomato sauce.
What you need:
- eggplant
- stale bread
- milk
- garlic
- parsley
- Parmesan cheese
- an egg
- salt and pepper
- olive oil
Here’s how to make these delicious Corsican Style Eggplants:
Ingredients:
- 2 eggplants
- 3 garlic cloves, crushed
- 80g Parmesan cheese, grated
- 30g fresh parsley, chopped
- 2 slices of stale bread
- 100ml milk
- 1 egg
- 2tbsp olive oil
- salt and pepper to taste
Preparation:
- Preheat the oven to 200°C. Place the eggplants on a baking tray and cook in the oven for about 20 minutes. Leave to cool.
- Cut them in halves and gently scoop out the flesh, chop it up and place in a bowl. Add the egg, Parmesan cheese, parsley, seasoning and the stale bread, soaked in the milk (leave it for about 10 minutes before adding to the mixture). Mix well and stuff the eggplants. Don’t overfill them.
- Heat a pan with the olive oil and gently place the eggplants in, skin up first, the stuffing should face the olive oil. Leave for about 6-7 minutes. Make sure not to move the eggplants. Gently turn them over for another 3 minutes.
- Best served with homemade tomato sauce!
Enjoy
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming very soon.
Let me know what kind of recipes you’d like to see in the comments below or in the contact form.
I hope you’re all keeping safe at home. xx
