Stuffed Melanzane Corsican Style

Blanch the eggplant halves in boiling hot water for 8 to 10 min. and remove them when they are still a tiny bit firm. Cool slightly and lift out the flesh. Press through a large nettle cloth or fine mesh sieve and stir through with the bread, garlic and basil.

Season with salt and pepper. Using a whisk, beat in the eggs, butter, and finally the grated cheese, one at a time.

Fill the 12 eggplant halves with the prepared mixture and fry in oil for 5 minutes on both sides, starting with the filling facing down, until golden brown.

Serve with a kitchen herb paradeiser sauce.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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