Speaking of Nissarde traditions, a classic specialty of Nice is the Farcis (Lu Farcit Nissart): vegetables – usually tomatoes, eggplants or courgettes – stuffed and baked. They can be served hot or cold.
Here is the traditional recipe for stuffed eggplant or Merenjaina Farcit.
Ingredients:
- 4-6 long eggplants
STUFFING
- 50 g grated parmesan
- 1 egg
- 80 g white onions
- bread soaked in milk
- basil leaves
- garlic
- parsley
- extra-virgin olive oil
- Bread crumbs
- salt, ground pepper
Directions:
Wash the eggplants, remove the spiky part, and blanche them in salty boiling water for 10 minutes. Strain them and cut them in two along their length, remove the flesh with a small spoon.
In a bowl, put the flesh of the eggplants and the chopped onions (gently sautée the onion in extra-virgin olive oil until golden), basil, garlic, fine chopped parsley, grated cheese, the soaked pressed bread, the egg, and add salt and pepper. Mix all the ingredients well, before filling the half-aubergines with the stuffing.
Place them in a dish previously greased with olive oil, and add some breadcrumbs and olive oil on top of each stuffed eggplant.
Cook in a hot oven at 180 ° for 30 minutes.
Enjoy!
e
Deborah Bellotti
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