OUR RECIPES > Cheese-lovers' corner
Stuffed eggplants à la Bonifacienne with Fromager d’Affinois Brebicet sheep’s cheese
– 9 small eggplants
– 250 g (2 cups) of breadcrumbs
– 30 cl (1 cup) of milk
– 3 eggs
– 360g (13 oz) of Fromager d’Affinois Brebicet sheep’s cheese
– 12 basil leaves
– Olive oil
Put the breadcrumbs to soak in the milk.
Cook the eggplants in salted boiling water for 10 minutes, drain well and leave to cool.
Cut the eggplants into halves and scoop out the flesh inside using a spoon, without damaging the skin.
Chop the basil, cut the cheese into small cubes and drain the breadcrumbs.
Place all of the ingredients including the eggs into a mixing bowl and mix well to make the stuffing. Season with salt and pepper.
Preheat the oven to 200°C.
Spoon the stuffing into the eggplants and place on a baking sheet.
Drizzle each eggplant with olive oil.
Bake for 15 to 20 minutes.
Serve immediately with a tomato coulis.