Baked Eggplant Lobster Boat
Quick and easy enough for every day but impressive enough for entertaining! This stir fry can also be served with our Baked Eggplant Lobster Boat recipe.
| Serves/Makes: | 4 |
| Preparation Time: | 15 Minutes |
| Cook Time: | 5 Minutes |
| Time to Table: | 20 Minutes |
Baked Eggplant Lobster Boat Ingredients
| Sauce | |
| 1/2 cup (125 mL) | mayonnaise |
| 1 tsp (5 mL) | Japanese soya sauce, such as Kikkoman |
| 1 tsp (5 ml) | white miso (optional) |
| 2 | small eggplants |
| 1/4 cup (50 ml) | olive oil |
| 1 pkg (227g) | Clover Leaf Lobster Delectables, flake style |
| freshly ground black pepper |
Preparation
- In small bowl, combine the mayonnaise, soya sauce and miso if using. Mix well and set aside.
- Cut eggplant in half lengthwise. Scoop out center and dice. Place eggplant shells on baking sheet and set aside.
- In frying pan, heat olive oil over medium-high heat. Add diced eggplant and sauté for about 2 minutes or until softened. Remove pan from heat. Stir in lobster flakes, season with freshly ground pepper. Spoon lobster eggplant mixture into eggplant shells. Spoon sauce over top of each. Bake 3 to 5 minutes or until golden brown.
Courtesy of EDO restaurants of Toronto. Recipe developed by Chef Shinichiro Aoyama for Clover Leaf.
Tip:
- Miso is a fermented soybean and is available in Asian markets.
- This stir fry can also be served with our Baked Eggplant Lobster Boat recipe.
Nutrients Per Serving
|
CLAIMS PER SERVING- Very High Source of Fibre - Source of Vitamin C - Source of Iron |
