Eggplants stuffed with bonifacian

Last Recipes

Eggplants stuffed with bonifacian

Eggplants stuffed with bonifacian






Eggplants stuffed with bonifacian
Eggplants stuffed with bonifacian
Ingredients
Number of people
-

6

+

10 round eggplants


4 whole eggs


200 g Parmesan cheese


Gruyère cheese


Corsican or Sardinian tomme, grated


200 g of bread soaked in milk


4 cloves of garlic


10 basil leaves


Pepper


Salt


Olive oil for frying


Preparation Printing

TOTAL TIME: 40 MIN
Preparation: 30 min
Cooking time: 10 min
Step 1
Cut the aubergines in half, cook them for 10 min in boiling salted water, drain them and let them cool on a cloth.
Step 2
Put the bread crumb to soak in the cold milk.
Step 3
Remove the flesh from the eggplant without making holes in the skin, drain well to remove the water. Do the same for the soaked bread crumb.
Step 4
Coarsely chop the eggplant flesh.
Step 5
In a bowl, mix the eggplant meat, bread crumbs, salt, pepper, garlic, whole eggs, grated cheeses and chopped basil.
Step 6
Fill each eggplant with this stuffing.
Step 7
Fry the stuffed eggplants in olive oil for about 6 to 8 minutes on the stuffing side. Then turn them over and fry them for another 4 to 5 minutes.
Author's note
Can be eaten cold as a starter, or hot with a tomato sauce. The flavour of this dish lies mainly in the choice of cheeses.

I add my grain of salt



No comments