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Corsican Eggplant
Eggplants cooked in water, stuffed with a savory preparation based on stale bread, milk, egg, Corsican sheep cheese, shallots, garlic and basil, topped with homemade tomato sauce and baked in the oven. A typical vegetarian dish of Corsican cuisine, perfect for summer.
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Critical Success Points
- • Cook the eggplants until tender but not mushy.
- • Hollow out the eggplants without tearing the skin.
- • Incorporate the egg to bind the stuffing during baking.
- • Bake at 200 °C for 20 minutes to achieve a nice coloration.
Safety Warnings
- • The cooking water is very hot: handle the pot with oven mitts.
- • The oven reaches 200 °C: use kitchen gloves to remove the dish.
- • Be careful with the knife when hollowing the eggplants.
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