Are you a fan of gastronomy and good food? At Gîtes de France Corse we invite you to discover emblematic meals from each corsican region. In the South of Corsica, the specialty is undoubtedly the aubergines à la bonifacienne. Delicious and easy to make this Corsican recipe will be perfect to impress your guests

Aubergines Bonifacio style

PREPARING AUBERGINES:
- Raise well salted water in large pan to boiling point.
- Prepare, wash and cut 9 to 12 aubergines in half lengthwise.
- Score flesh with sharp pointed knife and plunge into boiling water for 3 or 4 minutes.
- Remove aubergines and place flesh downwards on a clean cloth to drain.
- Put 3 or 2 stale baguettes of bread to soak in cold water.
– Remove aubergines flesh with a spoon, taking care to leave skin intact.
– Press aubergine flesh and bread in cloth, remove and chop finely
- Mix aubergine flesh, bread, garlic (3 finely chopped cloves), 1 spoon of finely chopped parsley, 1 spoon finely chopped basil and  150g of brocciu in a mixing bowl.
– Break and mix in 2 eggs.
– Add dry brocciu (100 g) and grated cheese (50 g), season and reserve.
- Fill aubergine shells
– Heat olive oil in pan.
– Roll aubergines on the filled side in flour, place downwards in hot oil and sauté till golden. Remove and place in grill dish on base of hot tomato sauce. Cover with remainder with tomato sauce and bake in oven 150 °C (th 5), at low heat to absorb juices and flavours for approximately 2 hours.