Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, corsica-style aubergine boats. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Great recipe for Corsica-Style Aubergine Boats. This stuffed aubergine/eggplant boat-like dish caught my eyes. I found out that this dish is actually from Corsica, a southern island of France.
Corsica-Style Aubergine Boats is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Corsica-Style Aubergine Boats is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook corsica-style aubergine boats using 21 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Corsica-Style Aubergine Boats:
- Prepare Tomato Sauce:
- Make ready 1/4 Cup Olive Oil,
- Get 1 Clove Garlic Thinly Sliced,
- Make ready Pinch Chili Flakes,
- Get 1/2 TSP Italian Seasoning,
- Take 14 oz Canned Diced Tomatoes,
- Make ready Pinch Sea Salt,
- Prepare Pinch Black Pepper,
- Take Pinch Dried Mushroom Powder,
- Make ready Aubergine Boats:
- Make ready 65 g Vegan Cheese Freshly Shredded,
- Prepare 2 Aubergines/Eggplants,
- Take Pinch Nori Flakes, Generous
- Prepare Shichimi Togarashi / Japanese 7 Spice, Generous Pinch
- Prepare 25 g Vegan Mayo,
- Take 1 TSP Karashi / Japanese Mustard,
- Make ready 1 TSP Miso,
- Take 1 TBSP Japanese Panko,
- Make ready Pinch Sea Salt,
- Take Pinch Black Pepper,
- Make ready 1 TBSP Sesame Seeds,
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Instructions to make Corsica-Style Aubergine Boats:
- Prepare the tomato sauce. - - In a skillet or pan over the lowest heat possible, add olive oil. - - Add in garlic, chili flakes and Italian seasoning. - - The garlic should barely be sizzling.
- If the garlic is sizzling, the heat is too high.* - - Let the oil infused with the ingredients for about 10 to 15 mins or until the garlic starts to brown. - - Remove from heat and transfer into a bowl of canned diced tomatoes. - - *You can pass the oil mixture thru a fine sieve to catch all the garlic, chili and seasonings.*
- Prepare the aubergines. - - Bring a pot of water to a rolling boil. - - Slice the eggplants into halves. - - Gently place the eggplants into the boiling water.
- Boil for about 20 mins or until the flesh is fork-tender. - - Remove from heat and set aside to cool down slightly. - - Once the eggplants are cool enuff to handle, carefully scrape the flesh out while keeping the skins intact.
- Transfer the flesh into a bowl. - - Add in the rest of the ingredients. - - Taste and adjust for seasonings. - - Mix to combine well. Mix, mix, mix.
- Transfer the mixture onto the skin to resemble boats. - - Freeze for at least 30 mins. - - Preheat oven to 180 degree celsius or 360 fahrenheit.
- Transfer the eggplant boats onto a baking tray lined with parchment paper. - - Wack into the oven and bake the eggplant boats for about 20 mins or until the cheese starts to melt. - - Remove from the oven.
- Add tomato sauce onto serving plates. - - Place the baked eggplant boats on top of the tomato sauce. - - Garnish with a sprinkle of nori flakes. - - Serve immediately.
So that is going to wrap this up with this special food corsica-style aubergine boats recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
