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We hope you got insight from reading it, now let’s go back to corsica-style aubergine boats recipe. You can have corsica-style aubergine boats using 21 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Corsica-Style Aubergine Boats:
- You need Tomato Sauce:
- Use 1/4 Cup Olive Oil,
- You need 1 Clove Garlic Thinly Sliced,
- You need Pinch Chili Flakes,
- Prepare 1/2 TSP Italian Seasoning,
- Get 14 oz Canned Diced Tomatoes,
- Prepare Pinch Sea Salt,
- You need Pinch Black Pepper,
- Get Pinch Dried Mushroom Powder,
- Get Aubergine Boats:
- Provide 65 g Vegan Cheese Freshly Shredded,
- Use 2 Aubergines/Eggplants,
- Take Pinch Nori Flakes, Generous
- Get Shichimi Togarashi / Japanese 7 Spice, Generous Pinch
- Take 25 g Vegan Mayo,
- Use 1 TSP Karashi / Japanese Mustard,
- Prepare 1 TSP Miso,
- Prepare 1 TBSP Japanese Panko,
- Get Pinch Sea Salt,
- Provide Pinch Black Pepper,
- Take 1 TBSP Sesame Seeds,
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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