Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, my eggplant boats. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
I've been dreaming up this recipe since last year when I created my Sausage Stuffed Zucchini Boats. These are easier than making traditional eggplant parm because. Chop the remaining eggplant and reserve. Brush the scooped out eggplants with olive oil, sprinkle with salt.
My eggplant boats is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. My eggplant boats is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook my eggplant boats using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make My eggplant boats:
- Get 1 big eggplant
- Prepare to taste Salsa (tomato sauce - recommended mutti)
- Prepare to taste Corn
- Make ready to taste Olives
- Take to taste Capers
- Make ready Salt
- Make ready Pepper
- Prepare 4 slices Gouda cheese -
- Get as needed Olive oil
- Make ready to taste Asparagus
- Get to taste Sage (optional - for decoration)
- Get Potatoes (young/new)
- Get to taste Rosemary
- Get Baking paper
Eggplants work well in a variety of dishes from ratatouille to baba ghanoush. I was not fond of eggplants in the past. Eggplant Parmesan Boats. by Tara Botwinick. Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.
Instructions to make My eggplant boats:
- Wash the potatoes and the eggplant. Cut the potatoes in small pieces (don't peel them) and season them with pepper, salt and with a little bit of rosemary. Cut the eggplant in half lengthwise.
- Put some baking paper in a baking tin and smear some olive oil on. Preheat the oven on 180°C.
- Hollow out the eggplant with a spoon and season it with salt and pepper. Put the halves aside and put the eggplant scratch in a bowl.
- Add corn, olives, capers and asparagus in the bowl with eggplant scratch. Season it with salt and pepper and then mix it up with a spoon.
- Put the mix back in the hollowed out eggplant halves and cover them with salsa. Don't put to little salsa on them because it could turn out dry. Tear up the gouda slices and put them on top of your eggplant boats.
- Put the potatoes and the eggplant boats in your tin. Drip small drops of olive oil on them.
- Put it in the preheated oven (180°C). Bake for approximately 45 minutes.
- Serve on a plate with a leaf of sage placed on top of your boats.
- Enjoy your meal! ☆
Eggplant Parmesan Boats. by Tara Botwinick. Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper. Tomato sauce, eggplant, Parmesan, herbs and seasoning. This extremely easy and versatile dish is one of my favorite eggplant recipes. Perfect for Italian food lovers who do not want to overdo it with pasta and excess cheese, it can be.
So that is going to wrap it up with this special food my eggplant boats recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
