Corsica-Style Aubergine Boats
Corsica-Style Aubergine Boats

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, corsica-style aubergine boats. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Corsica-Style Aubergine Boats is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Corsica-Style Aubergine Boats is something which I have loved my whole life.

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To get started with this recipe, we have to 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. Take Tomato Sauce:
  2. Make ready 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. Make ready 14 oz Canned Diced Tomatoes,
  7. Make ready Pinch Sea Salt,
  8. Take Pinch Black Pepper,
  9. Take Pinch Dried Mushroom Powder,
  10. Get Aubergine Boats:
  11. Take 65 g Vegan Cheese Freshly Shredded,
  12. Make ready 2 Aubergines/Eggplants,
  13. Prepare Pinch Nori Flakes, Generous
  14. Get Shichimi Togarashi / Japanese 7 Spice, Generous Pinch
  15. Take 25 g Vegan Mayo,
  16. Get 1 TSP Karashi / Japanese Mustard,
  17. Take 1 TSP Miso,
  18. Make ready 1 TBSP Japanese Panko,
  19. Make ready Pinch Sea Salt,
  20. Take Pinch Black Pepper,
  21. Make ready 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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