Burger Nustrale

The Chef chose to present this dish on plates created by Fabienne Rossi, a ceramist in Porto-Vecchio.

Serves 6
  • Medium aubergine : 3 pieces
  • Brocciu Passu : 300 GR
  • Whole eggs : 2 pieces
  • Chopped parsley : 1 / 2 bunch
  • Chopped basil : 10 leaves
  • Chopped garlic : 4 cloves
  • Chopped shallots : 2 pieces
  • Milk : 10 cl
  • Recycle stale bread : 200 GR (Anti-waste tip)
Instructions

Cook the aubergines by cutting them in half in a steam oven at 160* for 19 minutes or in a pressure cooker for 10 minutes.
Once warm, remove the flesh and reserve the skin.
Put the 200g of stale bread in the milk for 10 minutes.

Prepare the stuffing:

Chop the flesh of the warm aubergines, mix with the chopped parsley, garlic, basil and shallots, add the crumbled bread, whole eggs and the grated or diced brocciu Passu.
Season with salt and pepper.
Fill the skin of the aubergines
Heat a frying pan with two centimetres of sunflower oil.
Flour the flesh side and fry it for 8 minutes until it is coloured. Do the same for the skin side so that the aubergines are crispy.
Serve warm with a tomato basil and garlic sauce and a drizzle of olive oil.
Tip: if you don’t have brocciu Passu, use refined Corsican tomme.

In 2004, Lionel Soulié takes the head of the Cabanon Bleu where he is assisted by Mansour Elhantla, his second in command for over 17 years.
The Chef revisits a classic of island cuisine by taking inspiration from a family recipe inherited from the Restaurant Le Lucullus, which was for more than two decades a real institution in the “Cité du Sel”.

Restaurant Le Cabanon Bleu

Réservations : 06 11 69 00 56

Restaurant Le Cabanon Bleu

Réservations : 06 11 69 00 56