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Vegetarian, South and mountains

Bonifacio style stuffed eggplants with green salad

Bonifacio style stuffed eggplants are Corsican eggplants filled with bread, fresh cheese and garlic, topped with tomato sauce and baked until golden. This recipe serves 4, takes about 1 hour 10 minutes, is rated medium difficulty, and costs €2.30 per person. The key to success is mixing the filling well ahead of time so it holds together and caramelizes on top.

Off to Bonifacio with eggplants stuffed with bread, cheese and garlic, topped with tomato and baked golden, plus a small salad to breathe between bites.

Bonifacio style stuffed eggplants with green salad
Total time
1 h 10
Difficulty
Medium
Cost per person
€2.30
Calories per person
380 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Bonifacio style eggplants turn a simple vegetable into a full meal from southern France. The cooked flesh turns soft, the bread and fresh cheese filling brings richness, and the melted gruyere forms a golden crust that contrasts with the creamy inside. The tomato sauce adds just enough tang to balance the cheese and raw garlic.

This is a dish for a Sunday or a weeknight when you have a bit more time, whether you're cooking for yourself, a partner, or friends who enjoy stuffed vegetables. We walk you through each step so the filling holds together and the top turns properly golden. A green salad on the side adds freshness and lightens the whole plate.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 4
  • Garlic 3 cloves
  • Parsley 1 sprigs
  • Green salad 1

Bakery

  • Stale country bread 150 g

Dairy

  • Brocciu or fresh sheep's cheese 200 g
  • Grated gruyere 80 g
  • Egg 1

Pantry

  • Tomato sauceoften in the pantry 400 g
  • Olive oiloften in the pantry 4 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the eggplants in half lengthwise, score the flesh in a crisscross pattern, and bake at 200°C with a drizzle of olive oil. 25 min

    Place them cut side down, the flesh turns soft and doesn't dry out.

  2. Scoop out the flesh with a spoon, leaving a 1 cm border, and chop it roughly.

    Don't pierce the skin, it works as the shell for the filling.

  3. Mix the chopped flesh with the bread soaked in a little water then squeezed, the fresh cheese, chopped garlic and parsley, the egg, salt and pepper.

    Taste the raw filling before stuffing, this is the moment to adjust the seasoning.

  4. Pour the tomato sauce into a baking dish, place the stuffed eggplants on top, and cover with grated gruyere.

    Add a pinch of sugar to the sauce if the tomato is too tangy.

  5. Bake at 200°C until the top turns golden, while you prepare the salad with the oil and vinegar. 25 min

    Finish with 2 minutes under the broiler for a perfectly golden crust.

Our tips to get it right

  • Pick firm, medium sized eggplants, they cook more evenly and are easier to stuff without tearing.
  • Squeeze the soaked bread well before mixing it in, too much water will make the filling soggy and keep the top from browning properly.
  • Serve the eggplants right out of the oven, the gratin loses its crispness as it cools.

The variations

  • Swap the gruyere for grated parmesan for a saltier, thinner crust.
  • If you can't find fresh sheep's cheese, ricotta works well and keeps a similar creamy texture.
  • To save time, stuff the raw halved eggplants without precooking them first, just add about ten extra minutes in the oven.

What to serve it with

  • Green salad with olive oil
  • Grilled country bread
  • Chilled lemon water

Storage

Stuffed eggplants keep for 2 to 3 days in the fridge in a sealed container. They freeze well once cooked, thaw in the fridge and reheat in the oven to get a crisp top again.

Questions about this dish

Can I use a different cheese instead of brocciu?

Yes, drained fromage blanc or ricotta work well as substitutes. Just pick a fresh cheese that isn't too watery so the filling holds together.

Can I prepare the eggplants ahead of time?

You can stuff the eggplants the day before and keep them in the fridge. Just add the tomato sauce and gruyere and bake them right before serving.

How do I keep the filling from being too watery?

Squeeze the soaked bread well before mixing it in and drain the fresh cheese if needed. A filling that's too wet won't hold together and keeps the top from browning well.

Can I make this with less cheese to limit lactose?

Both the fresh sheep's cheese and the gruyere contain lactose, so it's hard to remove entirely from this traditional recipe. You can reduce the amount of gruyere without changing the dish too much.

How long does it take to make Bonifacio style stuffed eggplants with a green salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Bonifacio style stuffed eggplants with a green salad?

About 380 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Bonifacio style stuffed eggplants with a green salad cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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