Food & Drink This eggplant recipe is the Corsican specialty that you need to test this summer

22:50  11 august  2022
22:50  11 august  2022 Source:   elle.fr

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at the Piano of restaurants of the Grand Hotel of Cala Rossa, Pascal Cayeux, who made his weapons in the biggest relays & castles, revisits the Corsican gastronomy Creativity, like these iconic Bonifacian eggplants.

Aubergines à la bonifacienne © Elle at Table / Lucia Lagarrigue-Aumonier Aubergines à la Bonifacienne

in terms of Mediterranean cuisine, it is from these traditional recipes to the prodigious simplicity which cross time without losing one of their flavors. This is the case of Bonifacienne Aubergines, an emblematic specialty of Corsican gastronomy which draws its secrets from the heights of the southern cities on the island of beauty. Famous for its houses dizzyingly overlooking the cliffs of La Grande Bleue, Bonifacio is also renowned for this particularly greedy recipe, which combines with local ingredients and seasonal aromas. It is indeed in a context of frugality that this typical dish has its origins, the recipe having been designed to avoid the waste of old bread and cheese while summoning the vegetable products, such as basil, tomatoes and of course … eggplant. An expression of the terroir in its pure state, which has managed to cross eras and seduce renowned chiefs, like Pascal Cayeux, who for ten years has been an applies to sublimate Corsican gastronomy within restaurants From the Grand Hôtel de Cala Rossa, opposite the sublime Gulf of Porto-Vecchio.

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La Corsica on a plate

follows refined interpretations of great authentic classics, it is quite naturally that Pascal Cayeux put his know-how In the service of this generous recipe. A cheese of fresh products, the chef takes care to select ingredients directly in the vegetable garden of the Grand Hotel garden before tackling a preparation with finesse. Slowly compoted homemade tomato sauce, generous stuffing with fine flavors, typically Corsican cheeses and meticulously controlled cooking: each step is the reflection of a singular mastery, put at the service of a preserved culinary heritage. What plunge his guests into a journey of the senses to the heart of the Mediterranean, for a few bites.

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The Bonifacian Aubergines of Pascal Cayeux

for 4 people


½ onion

1 Garlic clove

2 Tomatoes Heart of beef

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tomato sauce

olive oil

Some basil leaves


2 large eggplant or 4 small

a small Corsican tomme according to tastes

1 egg

200 g of bread


salt, pepper, espelette pepper or Pepper according to tastes


Chop the ½ onion. Chop the garlic. Pass the tomatoes in boiling water, peel them and once cool, cut them into cubes.

Put the onion and garlic with 2 tbsp. olive oil. Adjust the tomato cubes then 5 to 6 basil sheets. Cook for 15 to 20 minutes over low heat.

Cut the eggplants in half. Save them slightly and season with salt, pepper and olive oil. Put them in the oven.

After cooking, take the flesh from the eggplant. Chop it slightly. Adjust the Corsican tomme, the egg, the bread cut into cubes and 5 to 6 chopped basil leaves. Season at your convenience

Put this stuffing in the eggplants, then put back in the oven to make them get gave.

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Once the initial softening is done, this dish is pretty hands-off, leaving you plenty of time to prepare the rest of the trimmings.Find more of our favourite side dish ideas to feed a crowd.

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