Roasted aubergines stuffed with soft bread, garlic, herbs and Corsican brocciu: hearty and savoury, with a fresh tomato sauce on the side. Ricotta is a practical substitute if brocciu is unavailable.
Aubergines à la bonifacienne are associated with Bonifacio, in the south of Corsica. The aubergines are hollowed out, and the flesh becomes part of the filling, along with bread, egg, garlic, herbs and cheese. Brocciu, a fresh Corsican whey cheese, gives the filling a soft, slightly fresh flavour. This is a hearty vegetable dish: the aubergines are the main event, not just a casing for a small amount of filling.
In this recipe, the aubergine halves are first cooked in the oven, then filled and baked again. This softens the flesh enough to mix it into the filling, while keeping the skins intact enough to hold it. The oven method is a practical variation on preparations in which the aubergines are boiled first or the stuffed halves are fried in oil. Don’t skip the first baking: raw flesh takes longer to cook than the filling, so the outside could get too dark before everything is cooked through.
Brocciu is the regional choice if you can find it. Ricotta works well as an alternative, but it is not identical: it is usually a little firmer and less distinctive. If using ricotta, choose a firm variety and drain off any excess liquid if needed, so the bread doesn’t become soggy. Stale white bread absorbs the moisture from the aubergine and egg and binds the filling; fresh bread works too, but let it dry briefly or toast it lightly first. Parsley and mint add freshness without overpowering the cheese and garlic.
The tomato sauce adds acidity and juiciness alongside the soft, savoury filling. In summer, ripe tomatoes are a good choice; out of season, canned tomatoes are reliable and work well for a sauce that simmers gently. Keep the sauce simple so it doesn’t mask the character of the aubergine. Serve the halves with the sauce underneath or on the side, perhaps with a green salad and bread. For a milder herb flavour, use parsley only.
Store leftovers covered in the fridge and eat them within three days. Reheat them in an oven dish at 175 °C until piping hot throughout; loosely cover with foil if the filling is already browning. The sauce can be reheated in the same dish or separately in a small saucepan. The aubergines are best when the filling is warm again and the sauce still has its fresh, tomatoey flavour.
Preheat the oven to 200 °C. Halve the aubergines lengthways and score the flesh in a crosshatch pattern without piercing the skin. Place them cut-side up on an oiled baking tray. Brush with 1 tablespoon of olive oil and bake for 25 minutes, until the flesh is soft.
Meanwhile, soak the bread in the milk for 5 minutes. Then squeeze it out over the sink and crumble it into a bowl.
Take the aubergines out of the oven and leave them to cool briefly. Carefully scoop the flesh out of the skins, leaving a border of about 1 cm all around, and roughly chop the flesh.
Mix the bread with the aubergine flesh, brocciu, egg, garlic, parsley, mint, ½ teaspoon salt and a few grinds of black pepper. Divide the filling among the aubergine skins and press it down lightly.
Return the stuffed aubergines to the oven and bake for 20 minutes, until the filling is set and lightly golden.
Meanwhile, make the sauce: heat the remaining tablespoon of olive oil in a saucepan. Cook the tomato purée for 1 minute, add the chopped tomatoes and simmer gently for 15 minutes. Stir in the red wine vinegar and season with salt and pepper.
Spoon the tomato sauce onto a serving platter or over four plates, and place the stuffed aubergines on top. Serve straight away.
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