Corsican cooking, recipes and discovering of the corsican flavours
3 eggplants, 150g Corsican ham, 50g grated “Vieux Brocciu” (ripe sheep's or goat's milk cheese), 3 or 4 basil leaves, a handful of bread soaked in milk (soft part), 3 cloves of garlic, 1 thick piece of pork breast (bacon), 1 onion, 4 or 5 tomatoes, 1 branch of parsley, 3 or 4 tablespoons olive oil, salt and pepper.
Plunge the unpeeled eggplants in a saucepan of boiling water. Blanch them for about 5 minutes, just so long that they stay firm. Cut them lengthwise into halves. Remove the pulp with a spoon. Chop the pulp, ham, 2 cloves of garlic, parsley and breadcrumbs. Put everything in a bowl, add the cheese, salt, pepper and mix well.
Fill the eggplant shells with the mixture, roll them in flour and brown them for a few minutes. Drain and place in a casserole dish.
Fry the pork breast (bacon) with the minced onion in some oil for 4 – 5 minutes. Add the finely chopped garlic, the peeled, chopped tomatoes, the basil, salt and pepper. Stew for about 5 – 6 minutes. Add some water (1/4 glass). Put the eggplants into this mixture and simmer for about 10 minutes.
If you don’t have any “Brocciu”, you can use grated Gruyere cheese.