Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, corsica-style aubergine boats. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Corsica-Style Aubergine Boats is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Corsica-Style Aubergine Boats is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook corsica-style aubergine boats using 21 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Corsica-Style Aubergine Boats:
- Prepare Tomato Sauce:
- Prepare Olive Oil,
- Get Garlic Thinly Sliced,
- Make ready Chili Flakes,
- Make ready Italian Seasoning,
- Take Canned Diced Tomatoes,
- Take Sea Salt,
- Make ready Black Pepper,
- Prepare Dried Mushroom Powder,
- Make ready Aubergine Boats:
- Prepare Vegan Cheese Freshly Shredded,
- Take Aubergines/Eggplants,
- Make ready Nori Flakes, Generous
- Take Shichimi Togarashi / Japanese 7 Spice, Generous Pinch
- Take Vegan Mayo,
- Get Karashi / Japanese Mustard,
- Get Miso,
- Take Japanese Panko,
- Take Sea Salt,
- Take Black Pepper,
- Take 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.
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So that’s going to wrap it up for this special food corsica-style aubergine boats recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
