Stuffed Eggplant
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 or parmesan cheese.