Corsica-Style Aubergine Boats
Corsica-Style Aubergine Boats

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, corsica-style aubergine boats. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Corsica-Style Aubergine Boats is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Corsica-Style Aubergine Boats is something which I’ve loved my entire life. They’re nice and they look wonderful.

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

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Instructions 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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