Eggplants a la bonifacienne

• Produce

  • 4 tbsp Basil
  • 1 pinch Chilli flakes
  • 2 Eggplants, medium
  • 3 Garlic cloves
  • 4 tbsp Parsley
  • 2 tsp Rosemary
  • 1 Shallot
  • 2 tsp Thyme
  • 1 can Tinned tomatoes

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 tsp Tomato paste

• Baking & Spices

  • 2 Pepper, freshly ground
  • 2 Salt
  • 1 pinch Sugar

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 1/2 cup Breadcrumbs

• Other

  • 7 oz 200 grams parmiggiano reggiano, grated

Found on gourmantineblog.com

Description

Ingredients

• 2 medium eggplants
• 1 ½ cup breadcrumbs, about ½ baguette
• 7 oz/ 200 grams parmiggiano reggiano, grated
• 2 tablespoons chopped basil
• 2 tablespoons chopped parsley
• 2 eggs
• salt
• freshly ground pepper
• 4 tablespoons extra virgin olive oil
• 1 shallot, peeled and diced
• 3 garlic cloves
• pinch of chilli flakes
• 2 teaspoons chopped rosemary
• 2 teaspoons chopped thyme
• 2 tablespoons chopped parsley
• 2 tablespoons chopped basil
• 1 teaspoon tomato paste
• 1 can tinned tomatoes
• pinch of sugar
• salt
• freshly ground pepper

Directions

• Bring a large pot of water to boil and season generously with salt.
• Cut the eggplants lengthwise and score the cut side, carefully to not pierce the skin.
• Boil the eggplants for 10 minutes, then remove and let them cool down a little.
• Soak the breadcrumbs in cold water then squeeze out the excess water.
• Once the eggplants are cool enough to handle, using a spoon scoop out the flesh, trying to keep the skin intact.
• Squeeze the liquid out of the eggplant pulp, then chop it roughly.
• Mix the eggplant pulp with soaked breadcrumbs, cheese and eggs.
• Season and stir in the fresh herbs.
• Heat the oil in a skillet. Stuff the eggplants and fry stuffed side down for 8-10 minutes, then flip on skin side and cook for 3-5 minutes more.
• While the eggplants are frying make the tomato sauce.
• In a saucepan heat the oil and fry shallots with garlic for 1-2 minutes. Stir in the herbs and chilli flakes and fry for another 30 seconds.
• Stir in the tomato paste and crushed tin tomatoes, season with sugar, salt and pepper and cook for 10-15 minutes.
• Taste and adjust the seasoning as needed.
• Serve stuffed eggplants with tomato sauce and crusty bread immediately.