KALLISTEA

Aubergines in Bonifacienne

For 6 people

Ingredients:

6 Aubergines

Joke

3 eggs
200 G of stale bread
1 milk glass
150 G of brocciu grated
1 small basil bouquet
2 cloves of garlic
salt, pepper


Tomato sauce

1 onion
1 clove of garlic, 1 piece of sugar, olive oil, salt, pepper

TIME OF COOKING: 53 min

Preparation:

To prepare the tomato sauce: to coarsely chop garlic and onion. To make return this mince in a casserole with a little olive oil. To peel, épépiner and to cut tomatos in cubes, then to put them in the casserole. To salt, pepper and add the piece of sugar. To stir up and make mijoter with soft fire well during half an hour. The sauce must be quite thick. To reserve.
To split aubergines into two in the direction length. To plunge in the ebullient water salted during 5 minutes. To drain aubergines and to take pulp using a small spoon. Not to dig too deeply not to damage the skin. To put the aubergine pulp in a strainer and to let it drain during fifteen minutes. To make soak the stale bread in milk, then the émietter and put it in a salad bowl. To add the cloves of garlic chopped and the basil, eggs beaten and the grated brocciu. To chop pulp and to add it to the joke. To salt, pepper and mix well. To make heat olive oil half-glass in a frying pan. to make gild stuffed aubergines side joke during 2 minutes, then side skin during 2 minutes also. To pour the tomato sauce in a dish with gratin. To pose stuffed aubergines above. To make cook with average furnace during fifteen minutes. To be used in the dish as cooking.

Some of these receipts are extracted from the excellent work of Liliane OTAL

“To know the Corsican kitchen” with the Western Southern editions.

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