Bruno Albouze Stuffed Eggplant Boats

Stuffed Eggplant Boats

Yields12 ServingsPrep Time40 minsCook Time30 minsTotal Time1 hr 10 minsDifficultyBeginnerRating


 1100 g Italian eggplants (6)
 400 g Mixed aged cheeses*
 200 g Stale bread
 15 g Panko
 150 g Milk
 100 g Eggs (2)
 10 g Garlic cloves (3), minced
 60 g Shallots, minced
 25 g Parsley leaves, chopped
 2 g Basil leaves, chopped



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...

Stuffed Eggplants

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!

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