Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, my eggplant boats. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Stuffed Eggplant Parmesan is a fun, easy twist on eggplant parmesan - these baked eggplant "boats" are hollowed out and stuffed with chicken sausage, tomato sauce and mozzarella. Chop the remaining eggplant and reserve. Brush the scooped out eggplants with olive oil, sprinkle with salt. Using spoon, scoop out eggplant flesh, and squeeze out excess liquid.
My eggplant boats is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. My eggplant boats is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can have my eggplant boats using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make My eggplant boats:
- Prepare 1 big eggplant
- Prepare to taste Salsa (tomato sauce - recommended mutti)
- Make ready to taste Corn
- Get to taste Olives
- Get to taste Capers
- Prepare Salt
- Prepare Pepper
- Prepare 4 slices Gouda cheese -
- Take as needed Olive oil
- Make ready to taste Asparagus
- Get to taste Sage (optional - for decoration)
- Get Potatoes (young/new)
- Make ready to taste Rosemary
- Get Baking paper
I was not fond of eggplants in the past. This extremely easy and versatile dish is one of my favorite eggplant recipes. Perfect for Italian food lovers who do not want to overdo it with pasta and excess cheese, it can be. Tomato sauce, eggplant, Parmesan, herbs and seasoning.
Instructions to make My eggplant boats:
- Wash the potatoes and the eggplant. Cut the potatoes in small pieces (don't peel them) and season them with pepper, salt and with a little bit of rosemary. Cut the eggplant in half lengthwise.
- Put some baking paper in a baking tin and smear some olive oil on. Preheat the oven on 180°C.
- Hollow out the eggplant with a spoon and season it with salt and pepper. Put the halves aside and put the eggplant scratch in a bowl.
- Add corn, olives, capers and asparagus in the bowl with eggplant scratch. Season it with salt and pepper and then mix it up with a spoon.
- Put the mix back in the hollowed out eggplant halves and cover them with salsa. Don't put to little salsa on them because it could turn out dry. Tear up the gouda slices and put them on top of your eggplant boats.
- Put the potatoes and the eggplant boats in your tin. Drip small drops of olive oil on them.
- Put it in the preheated oven (180°C). Bake for approximately 45 minutes.
- Serve on a plate with a leaf of sage placed on top of your boats.
- Enjoy your meal! ☆
Perfect for Italian food lovers who do not want to overdo it with pasta and excess cheese, it can be. Tomato sauce, eggplant, Parmesan, herbs and seasoning. Eggplant Parmesan Boats. by Tara Botwinick. Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper. A great healthy alternative incorporating nutritious eggplants.
So that’s going to wrap this up with this exceptional food my eggplant boats recipe. Thank you very much for your time. I am sure that you can 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. Thank you for reading. Go on get cooking!
