Eggplant à la Sartenaise Recipe
Eggplant à la Sartenaise
Flavors of Corsica
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: About 30 minutes
Difficulty: Easy
- 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
  1. Blanch the unpeeled eggplants in boiling salted water for about 5 minutes. They should stay firm. 
  2. Halve them lengthwise and scoop out the flesh with a spoon. 
  3. 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. 
  4. Stuff the eggplants. Roll them in flour and sauté for a few minutes in olive oil. Drain and transfer to a platter. 
  5. In another pan, sauté the bacon with the finely chopped onion in oil over medium heat for 4-5 minutes. 
  6. Add the minced garlic, peeled chopped tomatoes, basil, salt and pepper. 
  7. Cook together for 5-6 minutes. 
  8. Add a little water (2 tbsp.)
  9. Transfer the eggplants into the sauce and simmer for 10 minutes. 
  10. If you don't have dry brocciu cheese, use grated Gruyère.
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