How to Make Super Quick Homemade My eggplant boats

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, my eggplant boats. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

My eggplant boats is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. My eggplant boats is something that I’ve loved my whole life.

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.

To begin with this particular recipe, we must prepare a few components. You can cook my eggplant boats using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make My eggplant boats:

1. Make ready 1 big eggplant
2. Get to taste Salsa (tomato sauce - recommended mutti)
3. Take to taste Corn
4. Take to taste Olives
5. Take to taste Capers
6. Make ready Salt
7. Get Pepper
8. Get 4 slices Gouda cheese -
9. Make ready as needed Olive oil
10. Prepare to taste Asparagus
11. Prepare to taste Sage (optional - for decoration)
12. Take Potatoes (young/new)
13. Take to taste Rosemary
14. Make ready Baking paper

Walnut-Stuffed Eggplant Recipe for those seeking texture, flavor and uniqueness. Eggplants work well in a variety of dishes from ratatouille to baba ghanoush. I was not fond of eggplants in the past. Tomato sauce, eggplant, Parmesan, herbs and seasoning.

Steps to make My eggplant boats:

1. 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.
2. Put some baking paper in a baking tin and smear some olive oil on. Preheat the oven on 180°C.
3. 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.
4. 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.
5. 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.
6. Put the potatoes and the eggplant boats in your tin. Drip small drops of olive oil on them.
7. Put it in the preheated oven (180°C). Bake for approximately 45 minutes.
8. Serve on a plate with a leaf of sage placed on top of your boats.
9. Enjoy your meal! ☆

I was not fond of eggplants in the past. 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. Eggplant Parmesan Boats. by Tara Botwinick.

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