Posted on Aug 11, 2022 at 6:15 pm
Regarding Mediterranean cuisine, it is one of those traditional recipes of surprising simplicity that stands the test of time without losing any of its flavors. Such is the case with aubergines à la Bonifacienne, an emblematic specialty of Corsican gastronomy that draws its secrets from the southernmost heights of the island’s beauty towns. Bonifacio is known for its houses that hang spectacularly on the cliffs of the Big Blue, as well as for this particularly gourmet recipe, which practically combines local ingredients with seasonal flavors. Indeed, in the context of thrift, this typical dish finds its origins, as the recipe is designed to avoid wasting stale bread and cheese while calling out vegetable garden products, such as basil, tomatoes and of course…eggplant. An expression of the nature of the Earth in its purest form, which has endured through the ages and seduced famous chefs, such as Pascal Caillou, who for ten years has been raising the bar for Corsican gastronomy in restaurants. Porto Vecchio.
Read also: Cala Rossa: a corner of paradise in the bay of Porto Vecchio
Corsica on a plate
As a follower of refined interpretations of great authentic classics, it is only natural that Pascal Caillou puts his expertise at the service of this generous recipe. Fond of fresh produce, the chef takes care of selecting ingredients straight from the vegetable garden in the Grand Hotel’s garden before dealing with the delicate preparation. Homemade slow-cooked tomato sauce, filling rich in sumptuous flavours, typical Corsican cheeses and meticulously controlled cooking: every step reflects a unique mastery, put to the service of a culinary heritage preserved. Enough to immerse your guests on a sensory journey into the heart of the Mediterranean, time for a few bites.
Aubergines Bonifacienne by Pascal Caio
Enough for 4 people
1 clove garlic
2 tomato beef steak
Few basil leaves
2 large eggplants or 4 small eggplants
Small tommy corsican to taste
200 grams of bread
Salt, pepper, split pepper or pepper to taste
Chop ½ onion. Chop garlic. Put the tomatoes in boiling water, peel them, as soon as they cool, cut them into cubes.
Fry the onion and garlic with a little 2 tbsp. A spoonful of olive oil. Add diced tomatoes, then 5 to 6 basil leaves. Leave to cook for 15 to 20 minutes over low heat.
Cut the eggplant in half. Finely chop and season with salt, pepper and olive oil. Put them in the oven.
After cooking, take the eggplant pulp. Cut it gently. Add the Corsican tome cheese, eggs, diced bread, and 5 to 6 chopped basil leaves. Season as you like
Put this filling back into the eggplant, then return it to the oven to brown it.