Stuffed Eggplant Boats

Recipe inspired by Les Carnets De Julie. Aubergines à la Bonifacienne / Stuffed eggplant boats is a specialty from the town of Bonifacio, the most beautiful town on the French island of Corsica in the Mediterranean also known for is popular sheep’s milk cheeses. *Traditionally made with 3 kinds of aged Corsican cheeses. If not available, use aged Gouda, Gruyère, Parmesan, Manchego...

In a large pot, bring water to boil – add some salt. Meanwhile, grate cheeses and set aside. Cook eggplants (whole) for about 15 minutes. Eggplants should be cooked through; undercooked eggplants have an unpleasant mouthfeel. Cool to room temperature, split in half lengthwise and carefully scoop out meat leaving the shell intact – Some of the flesh can indeed remain inside eggplant shells. Arrange onto baking tray and chill. Roughly chop eggplants meat; reserve. Soak bread with milk for 15 min or so. Add eggs, crumbs, eggplant meat, grated cheeses, garlic, shallots and herbs. Stuff eggplant boats and chill for a couple hours to rest and set, or for up to 2 days prior frying.

In a 360ºF/180ºC frying oil, fry stuffed side down first for 6 minutes; flip and continue frying (skin side down) for 5 minutes. Remove carefully from oil and place over paper towels to remove excess fat. Bonifacio-style aubergines can also be baked for about 30 min in a 350ºF/180ºC oven. They are traditionally served with tomato sauce (Look up recipe). Bon appétit!