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We hope you got insight from reading it, now let’s go back to my eggplant boats recipe. You can have my eggplant boats using 14 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook My eggplant boats:
- Get 1 big eggplant
- Get to taste Salsa (tomato sauce - recommended mutti)
- Use to taste Corn
- Prepare to taste Olives
- Prepare to taste Capers
- Use Salt
- Take Pepper
- Take 4 slices Gouda cheese -
- Take as needed Olive oil
- Get to taste Asparagus
- Use to taste Sage (optional - for decoration)
- Prepare Potatoes (young/new)
- Take to taste Rosemary
- You need Baking paper
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! ☆
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