Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, corsica-style aubergine boats. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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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.
To get started with this particular recipe, we have to first prepare a few components. You can have 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:
- Get Tomato Sauce:
- Make ready 1/4 Cup Olive Oil,
- Prepare 1 Clove Garlic Thinly Sliced,
- Take Pinch Chili Flakes,
- Prepare 1/2 TSP Italian Seasoning,
- Make ready 14 oz Canned Diced Tomatoes,
- Make ready Pinch Sea Salt,
- Take Pinch Black Pepper,
- Get Pinch Dried Mushroom Powder,
- Get Aubergine Boats:
- Get 65 g Vegan Cheese Freshly Shredded,
- Make ready 2 Aubergines/Eggplants,
- Get Pinch Nori Flakes, Generous
- Make ready Shichimi Togarashi / Japanese 7 Spice, Generous Pinch
- Make ready 25 g Vegan Mayo,
- Make ready 1 TSP Karashi / Japanese Mustard,
- Take 1 TSP Miso,
- Make ready 1 TBSP Japanese Panko,
- Get Pinch Sea Salt,
- Get Pinch Black Pepper,
- Take 1 TBSP Sesame Seeds,
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Steps 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 it up with this exceptional food corsica-style aubergine boats recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
