Corsican Eggplant

Ingredients

• 2 pieces (≈300 g each) Eggplants (Small, keep the stem, well washed)
• 150 g Stale bread (Baguette or country loaf, crust included)
• 250 ml Fresh whole milk (Whole milk for richer flavor)
• 3 Shallots (Thinly sliced)
• 2 Garlic cloves (Finely chopped)
• 2 tablespoons Fresh basil (Coarsely chopped)
• to taste Freshly ground black pepper (Generous)
• a pinch Fleur de sel (Optional, to enhance flavor)
• 1 Egg (Whole, beaten)
• 100 g Corsican sheep cheese (or mix of Corsican cheeses) (Coarsely grated)
• 400 g Homemade tomato sauce (Crushed tomatoes, olive oil, garlic, basil, salt, pepper)
• a few leaves Green salad (To serve alongside)

Instructions

1. Wash the eggplants

   Rinse the eggplants under cold water and pat dry with a clean kitchen towel.

   Time: PT2M

2. Cooking the eggplants

   Place the eggplants in a pot of boiling salted water (1 tablespoon coarse salt) and cover. Cook for 15‑20 minutes until tender.

   Time: PT20M

   Temperature: eau bouillante

3. Prepare the bread mixture

   Crumble the stale bread into a bowl, pour in the whole milk, stir and let absorb for 10 minutes.

   Time: PT10M

4. Cool the eggplants

   Remove the eggplants from the water, place on a plate and let cool for 5 minutes.

   Time: PT5M

5. Hollow out the eggplants

   Cut each eggplant lengthwise in half, scoop out the flesh with a spoon and coarsely chop the rescued flesh.

   Time: PT5M

6. Mix the stuffing

   In the bowl with the soaked bread, add the chopped eggplant flesh, sliced shallots, minced garlic, basil, pepper and fleur de sel. Mash everything with a fork until a homogeneous consistency is reached.

   Time: PT5M

7. Bind the stuffing

   Stir in the beaten egg then the grated sheep cheese. Mix quickly so the egg binds the stuffing without making it liquid.

   Time: PT3M

8. Preheat the oven

   Turn on the oven and set to 200 °C. Preheat for 5 minutes.

   Time: PT5M

   Temperature: 200°C

9. Assemble the dish

   Spread a layer of tomato sauce on the bottom of a baking dish. Place the eggplant halves, stuff them generously, then drizzle additional tomato sauce on top and sprinkle with a turn of pepper.

   Time: PT5M

10. Bake

    Place the dish in the oven and bake for 20 minutes until the top is golden and slightly crisp.

    Time: PT20M

    Temperature: 200°C

11. Serving

    Remove the dish from the oven, let rest for 2 minutes, then serve hot accompanied by a dressed green salad.

    Time: PT2M

Nutrition Facts

Calories

410

Protein

15 g

Carbohydrates

37 g

Fat

17 g

Fiber

6 g

Ingredient Substitutions

• Instead of Eggplants: Zucchini
• Instead of Stale bread: breadcrumbs
• Instead of Fresh whole milk: semi‑skimmed milk, almond milk
• Instead of Shallots: red onion
• Instead of Garlic cloves: garlic powder
• Instead of Fresh basil: parsley
• Instead of Freshly ground black pepper: white pepper
• Instead of Fleur de sel: fine salt
• Instead of Egg: flax egg (for vegan version)
• Instead of Corsican sheep cheese (or mix of Corsican cheeses): goat cheese, brocciu
• Instead of Homemade tomato sauce: store‑bought tomato sauce
• Instead of Green salad: mesclun, arugula

Equipment Needed

• Large pot
• Lid
• Colander
• Cutting board
• Chef's knife
• Tablespoon
• Oven
• Baking dish
• Mixing bowl
• Fork
• Cheese grater

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use aged sheep cheese for a richer flavor.
• Add a pinch of Espelette pepper to the stuffing for a mild heat.
• Serve with a drizzle of reduced balsamic vinegar on the salad to contrast the richness of the dish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 2‑3 days.

Freezer: Can be frozen for up to 1 month, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the stuffing the day before and keep it in the refrigerator; stuff the eggplants just before cooking.
• Cooked eggplants can be kept refrigerated for 1 day before stuffing.