Try Laurent Mariotte’s Easy Eggplant Recipe Before the Season Ends!

After spending August in the picturesque island of Corsica, Laurent Mariotte returned, suntanned and bursting with great cooking ideas. To extend the summer vibes a bit longer, he shares one of the quintessential recipes from Southern Corsica. Today, this dish is a staple on every menu in Bonifacio, a must-try for visitors. Originally, however, it was never meant to end up as an Instagram story highlight…

This dish is humble, made with leftover stale bread and cheese (the renowned Corsican sheep’s milk cheese). “Here in Corsica, as in many rural areas, our ancestors hated to waste,” the food columnist explains while soaking hard bread in milk. “It makes the stuffing tender!”, he adds. The Bonifacian-style stuffed eggplants are a perfect anti-waste recipe, ideal for chasing away rainy day blues.

For this dish, the eggplants are stuffed with sheep’s cheese, bread, eggs, and herbs. For 6 servings, you will need the following ingredients:

• 3 medium-sized eggplants
• 200 g of mixed Corsican cheeses (2-3 types)
• 125 g of stale bread
• 2 eggs
• 1 onion
• 2 cloves of garlic
• 1 bunch of basil
• ½ bunch of flat parsley
• 250 ml of milk
• Breadcrumbs
• Salt and pepper

1. Wash and slightly slit the eggplants lengthwise without cutting them completely. Cook them covered in a pot of boiling salted water for 20 minutes.

2. Soak the diced bread in milk. Then grate the cheeses into a mixing bowl.

3. Blend the onion, garlic, and herbs, and mix them with the grated cheese. Add the eggs and the milk-soaked bread, after slightly squeezing it out.

4. Cut the cooled eggplants in half, carefully scoop out the flesh without tearing the skin. After squeezing it, add it to the mixture.

5. Mix by hand to create a uniform filling.

6. Fill the eggplant shells with the mixture, then top with breadcrumbs. Cook them in a hot oiled skillet, stuffed side down first. Flip after they turn nicely golden.

For an even tastier experience, Laurent Mariotte suggests serving the stuffed eggplants on a warm bed of tomato sauce. In just two bites, you’ll feel like it’s summer again!