Corsica-Style Aubergine Boats - In Partnership with The Simpler Living

This may sound odd but, I was browsing thru' Pinterest for some inspiration like I always do. This stuffed aubergine/eggplant boat-like dish caught my eyes. I found out that this dish is actually from Corsica, a southern island of France. I also found out that this dish isn't well known as I thought it would be. This is when I decided to veganize it (please don't mind me, lovely French people).



I am stuffing the eggplants/aubergines with its flesh, vegan cheese, vegan mayo along with some Japanese herbs and spices to give it a Japanese twist. If you can't find karashi, wasabi will work well too. The aubergines/eggplants traditionally are stuffed with cream, butter, bread, a combination of cheeses and some cured meat. You can Google Corsica Stuffed Aubergines for more information.



I still prefer calling this dish aubergine/eggplant boats. They look like boats anyway. I hope the French will not be angry tho. The aubergines/eggplants are usually served on a pool of tomato sauce. And my simple tomato sauce would go perfectly with the boats. I also went the unorthodox route by baking the aubergine/eggplant boats; these are pan-fried traditionally. Partly due to the ingredients I used. Enuff jibber-jabber, let's get started with the recipe.


Ingredients:

(Serve 4)

  • Tomato Sauce:

  • Olive Oil, 1/4 Cup

  • Garlic Thinly Sliced, 1 Clove

  • Chili Flakes, Pinch

  • Italian Seasoning, 1/2 TSP

  • Canned Diced Tomatoes, 14oz

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Dried Mushroom Powder, Pinch

  • Aubergine Boats:

  • Aubergines/Eggplants, 2

  • Vegan Cheese Freshly Shredded, 65g

  • Vegan Mayo, 25g

  • Nori Flakes, Generous Pinch

  • Shichimi Togarashi / Japanese 7 Spice, Generous Pinch

  • Karashi / Japanese Mustard, 1 TSP

  • Miso, 1 TSP

  • Sesame Seeds, 1 TBSP

  • Japanese Panko, 1 TBSP

  • Sea Salt, Pinch

  • Black Pepper, Pinch

Equipment:

  • Sauce Pot

  • Oven

Directions:

  1. Prepare the tomato sauce.

  2. In a skillet or pan over the lowest heat possible, add olive oil.

  3. Add in garlic, chili flakes and Italian seasoning.

  4. The garlic should barely be sizzling.

  5. *If the garlic is sizzling, the heat is too high.*

  6. Let the oil infused with the ingredients for about 10 to 15 mins or until the garlic starts to brown.

  7. Remove from heat and transfer into a bowl of canned diced tomatoes.

  8. *You can pass the oil mixture thru a fine sieve to catch all the garlic, chili and seasonings.*

  9. Prepare the aubergines.

  10. Bring a pot of water to a rolling boil.

  11. Slice the eggplants into halves.

  12. Gently place the eggplants into the boiling water.

  13. Boil for about 20 mins or until the flesh is fork-tender.

  14. Remove from heat and set aside to cool down slightly.

  15. Once the eggplants are cool enuff to handle, carefully scrape the flesh out while keeping the skins intact.

  16. Transfer the flesh into a bowl.

  17. Add in the rest of the ingredients.

  18. Taste and adjust for seasonings.

  19. Mix to combine well. Mix, mix, mix.

  20. Transfer the mixture onto the skin to resemble boats.

  21. Freeze for at least 30 mins.

  22. Preheat oven to 180 degree celsius or 360 fahrenheit.

  23. Transfer the eggplant boats onto a baking tray lined with parchment paper.

  24. Wack into the oven and bake the eggplant boats for about 20 mins or until the cheese starts to melt.

  25. Remove from the oven.

  26. Add tomato sauce onto serving plates.

  27. Place the baked eggplant boats on top of the tomato sauce.

  28. Garnish with a sprinkle of nori flakes.

  29. Serve immediately.

#thesimplerliving #vegan #eggplant #aubergine #france #corsica

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