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Corsica-Style Aubergine Boats
Corsica-Style Aubergine Boats

Before you jump to Corsica-Style Aubergine Boats recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Inside the Kitchen.

Remember when the only individuals who cared about the ecosystem were tree huggers along with hippies? That has totally changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we cannot change things for the better without everyone’s active contribution. This must happen soon and living in approaches more friendly to the environment should become an objective for every individual family. Read on for some ways to go green and save energy, mainly in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly if they are not operating as economically as they should. You can save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to run as often.

From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Environmentally friendly living is not that hard. A lot of it really is simply using common sense.

We hope you got insight from reading it, now let’s go back to corsica-style aubergine boats recipe. You can cook corsica-style aubergine boats using 21 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Corsica-Style Aubergine Boats:
  1. Get Tomato Sauce:
  2. Use 1/4 Cup Olive Oil,
  3. You need 1 Clove Garlic Thinly Sliced,
  4. Provide Pinch Chili Flakes,
  5. Get 1/2 TSP Italian Seasoning,
  6. Get 14 oz Canned Diced Tomatoes,
  7. Get Pinch Sea Salt,
  8. You need Pinch Black Pepper,
  9. You need Pinch Dried Mushroom Powder,
  10. Use Aubergine Boats:
  11. Use 65 g Vegan Cheese Freshly Shredded,
  12. Provide 2 Aubergines/Eggplants,
  13. You need Pinch Nori Flakes, Generous
  14. Get Shichimi Togarashi / Japanese 7 Spice, Generous Pinch
  15. You need 25 g Vegan Mayo,
  16. Use 1 TSP Karashi / Japanese Mustard,
  17. Prepare 1 TSP Miso,
  18. Use 1 TBSP Japanese Panko,
  19. Provide Pinch Sea Salt,
  20. You need Pinch Black Pepper,
  21. You need 1 TBSP Sesame Seeds,
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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