Recipe of Any-night-of-the-week My eggplant boats
date: 2020-06-02T19:57:03.366Z
image: https://img-global.cpcdn.com/recipes/2d2eca562ff2c21d/751x532cq70/my-eggplant-boats-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/2d2eca562ff2c21d/751x532cq70/my-eggplant-boats-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/2d2eca562ff2c21d/751x532cq70/my-eggplant-boats-recipe-main-photo.jpg
author: Agnes Dennis
ratingvalue: 4.2
reviewcount: 48147
recipeingredient:
- "1 big eggplant" - "to taste Salsa tomato sauce recommended mutti" - "to taste Corn" - "to taste Olives" - "to taste Capers" - " Salt" - " Pepper" - "4 slices Gouda cheese " - "as needed Olive oil" - "to taste Asparagus" - "to taste Sage optional for decoration" - " Potatoes youngnew" - "to taste Rosemary" - " Baking paper"
recipeinstructions:
- "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! ☆"
categories:
- Recipe
tags:
- my - eggplant - boats
katakunci: my eggplant boats
nutrition: 231 calories
recipecuisine: American
preptime: "PT36M"
cooktime: "PT60M"
recipeyield: "4"
recipecategory: Lunch
---
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. My eggplant boats step by step.
My eggplant boats is one of the most well liked of current trending foods on earth. It's simple, it is quick, it tastes delicious. It is appreciated by millions every day. They're fine and they look wonderful. My eggplant boats is something which I've loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook my eggplant boats using 14 ingredients and 9 steps. Here is how you cook that.
##### The ingredients needed to make My eggplant boats:
1. Make ready 1 big eggplant 1. Make ready to taste Salsa (tomato sauce - recommended mutti) 1. Make ready to taste Corn 1. Prepare to taste Olives 1. Prepare to taste Capers 1. Get Salt 1. Get Pepper 1. Take 4 slices Gouda cheese - 1. Make ready as needed Olive oil 1. Make ready to taste Asparagus 1. Prepare to taste Sage (optional - for decoration) 1. Get Potatoes (young/new) 1. Get to taste Rosemary 1. Take Baking paper
Hollow out the eggplant with a spoon and season it with salt and pepper. Chop the remaining eggplant and reserve. Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper. Mediterranean Eggplant Boats are a vegan and gluten free entree that's both weeknight-friendly and protein-packed.
##### Instructions 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. 1. Put some baking paper in a baking tin and smear some olive oil on. Preheat the oven on 180°C. 1. 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. 1. 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. 1. 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. 1. Put the potatoes and the eggplant boats in your tin. Drip small drops of olive oil on them. 1. Put it in the preheated oven (180°C). Bake for approximately 45 minutes. 1. Serve on a plate with a leaf of sage placed on top of your boats. 1. Enjoy your meal! ☆
Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper. Mediterranean Eggplant Boats are a vegan and gluten free entree that's both weeknight-friendly and protein-packed. Ready in under an hour, this plant-based dinner is as healthy as it is flavorful. This beautiful Mediterranean-inspired dish is the ultimate excuse to use up summer's bounty. Slice the eggplant in half longways.
So that is going to wrap this up with this exceptional food my eggplant boats recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/2d2eca562ff2c21d/751x532cq70/my-eggplant-boats-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/2d2eca562ff2c21d/751x532cq70/my-eggplant-boats-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/2d2eca562ff2c21d/751x532cq70/my-eggplant-boats-recipe-main-photo.jpg
author: Agnes Dennis
ratingvalue: 4.2
reviewcount: 48147
recipeingredient:
- "1 big eggplant" - "to taste Salsa tomato sauce recommended mutti" - "to taste Corn" - "to taste Olives" - "to taste Capers" - " Salt" - " Pepper" - "4 slices Gouda cheese " - "as needed Olive oil" - "to taste Asparagus" - "to taste Sage optional for decoration" - " Potatoes youngnew" - "to taste Rosemary" - " Baking paper"
recipeinstructions:
- "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! ☆"
categories:
- Recipe
tags:
- my - eggplant - boats
katakunci: my eggplant boats
nutrition: 231 calories
recipecuisine: American
preptime: "PT36M"
cooktime: "PT60M"
recipeyield: "4"
recipecategory: Lunch
---
Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, my eggplant boats. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
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. My eggplant boats step by step.
My eggplant boats is one of the most well liked of current trending foods on earth. It's simple, it is quick, it tastes delicious. It is appreciated by millions every day. They're fine and they look wonderful. My eggplant boats is something which I've loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook my eggplant boats using 14 ingredients and 9 steps. Here is how you cook that.
##### The ingredients needed to make My eggplant boats:
1. Make ready 1 big eggplant 1. Make ready to taste Salsa (tomato sauce - recommended mutti) 1. Make ready to taste Corn 1. Prepare to taste Olives 1. Prepare to taste Capers 1. Get Salt 1. Get Pepper 1. Take 4 slices Gouda cheese - 1. Make ready as needed Olive oil 1. Make ready to taste Asparagus 1. Prepare to taste Sage (optional - for decoration) 1. Get Potatoes (young/new) 1. Get to taste Rosemary 1. Take Baking paper
Hollow out the eggplant with a spoon and season it with salt and pepper. Chop the remaining eggplant and reserve. Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper. Mediterranean Eggplant Boats are a vegan and gluten free entree that's both weeknight-friendly and protein-packed.
##### Instructions 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. 1. Put some baking paper in a baking tin and smear some olive oil on. Preheat the oven on 180°C. 1. 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. 1. 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. 1. 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. 1. Put the potatoes and the eggplant boats in your tin. Drip small drops of olive oil on them. 1. Put it in the preheated oven (180°C). Bake for approximately 45 minutes. 1. Serve on a plate with a leaf of sage placed on top of your boats. 1. Enjoy your meal! ☆
Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper. Mediterranean Eggplant Boats are a vegan and gluten free entree that's both weeknight-friendly and protein-packed. Ready in under an hour, this plant-based dinner is as healthy as it is flavorful. This beautiful Mediterranean-inspired dish is the ultimate excuse to use up summer's bounty. Slice the eggplant in half longways.
So that is going to wrap this up with this exceptional food my eggplant boats recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
