A typical staple dish of Mediterranean cuisine is stuffed eggplant. And that makes perfect sense, since it’s a delicious, healthy, and nutritious meal. You can find many recipes throughout the southern regions. This one originates from Bonifacio, Corsica, and is one of the island’s most famous dishes. It is prepared on September 8, during the pilgrimage to the Ermitage de la Trinité.
Bonifacienne-style stuffed eggplant, or “I mirizani,” is a simple yet delicious dish that I assume has its roots in “cucina povera.” The cheese traditionally used in this recipe is Corsican sheep’s-milk tomme, but cooks who aren’t too strict about tradition can use a blend of several cheeses, such as tomme, Parmesan, and Gruyère.
The eggplants used in this recipe are small, round eggplants that grow in the region, but any small eggplant would work, and they’re served with a tomato sauce. Stuffed eggplants are either fried or baked, but in some recipes, I’ve seen a combination of the two. I prefer the baked version because it’s healthier.
Ingredients
- 2 eggplants
- 2 eggs
- 70 grams of stale bread
- 125 milliliters of milk
- 130 grams of Corsican tomme cheese
- 2 cloves of garlic
- Basil (5 leaves)
- Extra-virgin olive oil
- Salt
- Pepper
Preparation
Cook the eggplants in boiling salted water for about 15 minutes, until they soften, then drain them and let them cool for a while.
Prepare the filling by soaking stale bread in milk for a few minutes, then drain it and place the soaked bread in a bowl. Add the cheese, eggs, garlic, basil, and a little salt and pepper. Set aside.
Prepare the tomato sauce by sautéing the onion in olive oil until softened, then add the garlic and cook for 1 more minute. Add the tomatoes, sugar, oregano, salt, pepper, and water. Bring to a boil, then simmer for 20 minutes.
Once the eggplants have cooled slightly, carefully scoop out the flesh without cutting through the skin. Place the flesh in a colander and squeeze to remove excess moisture. Add the flesh to the filling mixture and mix well. Fill the eggplant skins with the filling.
You can either fry the eggplants or bake them.
For baking “mirizani”
Pour the tomato sauce into a baking dish and place the stuffed eggplants in it. Bake them in an oven preheated to 180 °C for 18 to 20 minutes, until they are golden brown.
For deep-frying eggplant
Heat about 1 cm of oil in a skillet and fry the eggplant on the stuffed side for 6–8 minutes, then flip them over and fry for another 4–5 minutes. Drain on paper towels.
Serve with tomato sauce on the side.
A Tasting of Bonifacio-Style Eggplant
To serve with the Bonifacienne-style eggplant, we recommend a small green salad or a mix of four-color tomatoes.
As for drinks, pour yourself a nice, chilled glass of rosé. And in the blink of an eye, you’ll find yourself on the cliffs of Bonifacio.
