Corsica-Style Aubergine Boats
Corsica-Style Aubergine Boats

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, corsica-style aubergine boats. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Corsica-Style Aubergine Boats is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Corsica-Style Aubergine Boats is something that I’ve loved my entire life. They are nice and they look wonderful.

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To begin with this particular recipe, we must 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:
  1. Get Tomato Sauce:
  2. Take 1/4 Cup Olive Oil,
  3. Take 1 Clove Garlic Thinly Sliced,
  4. Make ready Pinch Chili Flakes,
  5. Prepare 1/2 TSP Italian Seasoning,
  6. Prepare 14 oz Canned Diced Tomatoes,
  7. Prepare Pinch Sea Salt,
  8. Make ready Pinch Black Pepper,
  9. Take Pinch Dried Mushroom Powder,
  10. Get Aubergine Boats:
  11. Make ready 65 g Vegan Cheese Freshly Shredded,
  12. Prepare 2 Aubergines/Eggplants,
  13. Take Pinch Nori Flakes, Generous
  14. Make ready Shichimi Togarashi / Japanese 7 Spice, Generous Pinch
  15. Get 25 g Vegan Mayo,
  16. Make ready 1 TSP Karashi / Japanese Mustard,
  17. Get 1 TSP Miso,
  18. Take 1 TBSP Japanese Panko,
  19. Get Pinch Sea Salt,
  20. Prepare Pinch Black Pepper,
  21. Make ready 1 TBSP Sesame Seeds,

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Steps to make Corsica-Style Aubergine Boats:
  1. 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.
  2. 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.*
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the mixture onto the skin to resemble boats. - - Freeze for at least 30 mins. - - Preheat oven to 180 degree celsius or 360 fahrenheit.
  7. 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.
  8. 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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