Happy Friday! Welcome, another weekend is coming! And did you know, tomorrow is a special day for us who like cooking because tomorrow 9/24 is National Cooking Day!
Looking back on my life, cooking and I have a close relationship. I started to help my mom cook, especially when our dinner was fried food like croquette, tonkatsu(Pork Cutlets), fried shrimp so mom needed someone to help put them in the batter. After I started to go to primary school I was finally allowed to enter the kitchen. I remember I fixed eggs for my family and this is how I started my weekend.
After several years, I was still interested in cooking but my older brother had serious intentions to learn how to cook, so he decided to go into culinary art school and he got a special license. He cooked several dishes I’ve never seen before and admired his cooking.
Eating and living everyday are so close. It means not only filling up our fuel but also entertaining our taste buds, eyes, smell, and heart too. So today I’d like to make a special dish by using eggplant.
This eggplant dish is quite easy to make. By roasting eggplant, it gets sweet and mellow and the natural sweetness of the vegetable is heavenly with our favorite flavor, tomato and cheese! I made the eggplant as a boat so you can enjoy it as a whole!
Ready to be a chef? Let’s cook!
Eggplant Gratin Boat
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- 1 large American eggplant
- 2~3 tablespoon olive oil
- 80g short pasta(I used tricolor rotini from Barilla)
- 1 tablespoon olive oil
- 1 clove garlic – sliced
- ¼ onion – chopped
- ½ medium carrot – chopped
- ½ jalapeno or bell pepper – trimmed and chopped
- ½ cup tomato sauce
- Some cheese – (I used round mozzarella)
- Some parsley – chopped
- Some nutritional yeast
- Cut an eggplant lengthwise and insert a knife several times to make a lattice pattern.
- On the skin side, poke forks several times.
- Spread oil on the surface of eggplant and roast them in an oven for 40 min.
- Prepare the filling. Fill water in a pot and bring it to medium high heat. Add pasta and cook until they are al dente. Drain. Set aside.
- In a large pan, pour olive oil and add garlic. Bring it to medium heat and when you see the little bubbles appear, add onion, carrot, jalapeno. Cook until they are soft.
- Add pasta and tomato sauce. Mix well.
- Remove eggplant from the oven and carefully scoop out the flesh to separate flesh and boat. Save the boat on a plate and transfer flesh to the veg pan. Toss well to evenly coat the sauce.
- Transfer back the pasta mixture to the eggplant boat. Place cheese and broil it until the cheese is melted.
- Sprinkle parsley and nutritional yeast. Enjoy!
Use American eggplants, not Asian eggplants because the skin thickness is very important in making the dish.
The key to making the food gorgeous is how beautiful you can make your eggplant boat! It’s freshly out of the oven so it’s hot and fragile. The American eggplant has nice and thick skin so they are perfect to make the dish, but don’t chase the tiny amount of flesh when you are scooping out them. Don’t worry, they come back to the boat later and once it’s on your plate, the whole thing is edible;)
Hope you will enjoy cooking and celebrate National Cooking Day with lots of smiles from your folks:)
<Other Easy Yet Gorgeous Looking Dish>
Another eat-it-as-a-whole dish! Stuffed Pepper
Play with ingredients and make it colorful! Asian Colorful Coleslaw
The cutting is the key! Oven Baked Onion Blossom
Enjoy home cooking and your own creation of homemade food:)