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Eggplant à la Sartenaise Recipe
Flavors of Corsica
Cooking time: About 30 minutes
Total time: 30 to 60 minutes
Preparation time: 10 minutesCooking time: About 30 minutes
Difficulty: Easy
Ingredients
Ingredients
- 150 g (5 oz.) Corsican ham
- 50 g (2 oz.) grated aged Brocciu
- 3 or 4 basil leaves
- A small handful of fresh breadcrumbs, soaked in milk
- 3 cloves of garlic
- 1 slice of smoked side bacon
- 1 onion
- 4 or 5 tomatoes
- 1 sprig of parsley
- 3 or 4 tbsp. olive oil
- Salt and pepper
Method
- Blanch the unpeeled eggplants in boiling salted water for about 5 minutes. They should stay firm.
- Halve them lengthwise and scoop out the flesh with a spoon.
- Chop the flesh with the ham, 2 cloves of garlic, the parsley and bread crumbs. Put everything in a bowl; add the cheese, salt and pepper and mix well.
- Stuff the eggplants. Roll them in flour and sauté for a few minutes in olive oil. Drain and transfer to a platter.
- In another pan, sauté the bacon with the finely chopped onion in oil over medium heat for 4-5 minutes.
- Add the minced garlic, peeled chopped tomatoes, basil, salt and pepper.
- Cook together for 5-6 minutes.
- Add a little water (2 tbsp.)
- Transfer the eggplants into the sauce and simmer for 10 minutes.
- If you don't have dry brocciu cheese, use grated Gruyère.
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