{"id":5903,"date":"2025-10-13T22:12:00","date_gmt":"2025-10-13T22:12:00","guid":{"rendered":"https:\/\/www.lettera.corsica\/recipe-for-mirizani-bonifacio-style-stuffed-eggplant\/"},"modified":"2026-08-21T13:37:10","modified_gmt":"2026-08-21T13:37:10","slug":"recipe-for-mirizani-bonifacio-style-stuffed-eggplant","status":"publish","type":"post","link":"https:\/\/www.lettera.corsica\/en\/recipe-for-mirizani-bonifacio-style-stuffed-eggplant\/","title":{"rendered":"Recipe for “Mirizani,” Bonifacio-Style Stuffed Eggplant"},"content":{"rendered":"\n

A typical staple dish of Mediterranean cuisine is stuffed eggplant. And that makes perfect sense, since it\u2019s 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\u2019s most famous dishes. It is prepared on September 8, during the pilgrimage to the Ermitage de la Trinit\u00e9. <\/p>\n\n

Bonifacienne-style stuffed eggplant, or \u201cI mirizani,\u201d is a simple yet delicious dish that I assume has its roots in \u201ccucina povera.\u201d The cheese traditionally used in this recipe is Corsican sheep\u2019s-milk tomme, but cooks who aren\u2019t too strict about tradition can use a blend of several cheeses, such as tomme, Parmesan, and Gruy\u00e8re. <\/p>\n\n

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. <\/p>\n\n

\"Recipe
Eggplant Bonifacienne is one of the signature dishes of Corsican cuisine.<\/figcaption><\/figure>\n\n

Ingredients<\/span><\/h2>\n\n
    \n
  • 2 eggplants<\/li>\n\n\n\n
  • 2 eggs<\/li>\n\n\n\n
  • 70 grams of stale bread<\/li>\n\n\n\n
  • 125 milliliters of milk<\/li>\n\n\n\n
  • 130 grams of Corsican tomme cheese<\/li>\n\n\n\n
  • 2 cloves of garlic<\/li>\n\n\n\n
  • Basil (5 leaves)<\/li>\n\n\n\n
  • Extra-virgin olive oil<\/li>\n\n\n\n
  • Salt<\/li>\n\n\n\n
  • Pepper<\/li>\n<\/ul>\n\n

    Preparation<\/span><\/h2>\n\n

    Cook the eggplants in boiling salted water for about 15 minutes, until they soften, then drain them and let them cool for a while.<\/p>\n\n

    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. <\/p>\n\n

    Prepare the tomato sauce by saut\u00e9ing 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. <\/p>\n\n

    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. <\/p>\n\n

    You can either fry the eggplants or bake them.<\/p>\n\n

    For baking “mirizani”<\/h3>\n\n

    Pour the tomato sauce into a baking dish and place the stuffed eggplants in it. Bake them in an oven preheated to 180 \u00b0C for 18 to 20 minutes, until they are golden brown. <\/p>\n\n

    For deep-frying eggplant<\/h3>\n\n

    Heat about 1 cm of oil in a skillet and fry the eggplant on the stuffed side for 6\u20138 minutes, then flip them over and fry for another 4\u20135 minutes. Drain on paper towels. <\/p>\n\n

    Serve with tomato sauce on the side.<\/p>\n\n

    \"How
    Mirizani are among the island’s most popular dishes.<\/figcaption><\/figure>\n\n

    A Tasting of Bonifacio-Style Eggplant<\/h2>\n\n

    To serve with the Bonifacienne-style eggplant, we recommend a small green salad or a mix of four-color tomatoes. <\/p>\n\n

    As for drinks, pour yourself a nice, chilled glass of ros\u00e9. And in the blink of an eye, you\u2019ll find yourself on the cliffs of Bonifacio. <\/p>\n","protected":false},"excerpt":{"rendered":"An island dish that is delicious, healthy, and nutritious\n","protected":false},"author":4,"featured_media":5906,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"csco_singular_sidebar":"","csco_page_header_type":"","csco_page_load_nextpost":"","csco_post_video_location":[],"csco_post_video_url":"","csco_post_video_bg_start_time":0,"csco_post_video_bg_end_time":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":true},"categories":[110],"tags":[233,234],"class_list":["post-5903","post","type-post","status-publish","format-standard","has-post-thumbnail","category-corsican-recipes","tag-dish","tag-vegetarian","cs-entry","cs-video-wrap"],"acf":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.lettera.corsica\/wp-content\/uploads\/2025\/10\/recette-aubergines-bonifaciennes-eviskoura-2-scaled.jpg?fit=2560%2C1707&ssl=1","_links":{"self":[{"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/posts\/5903","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/comments?post=5903"}],"version-history":[{"count":2,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/posts\/5903\/revisions"}],"predecessor-version":[{"id":5908,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/posts\/5903\/revisions\/5908"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/media\/5906"}],"wp:attachment":[{"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/media?parent=5903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/categories?post=5903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/tags?post=5903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}