This…was a very risky dish. A dish I served to my own children with the intention of having them eat it.
As I was cooking the filling of the boat, my son said, “What are you making?” and I told him, “Eggplant boats,” and I realized that he wouldn’t understand that it’s a boat if it didn’t look like a boat.
Solution? Make it a boat!
Here is this amazing recipe, which my children not only ATE but also LIKED!
- 2 eggplants, sliced into steaks and soaked in water
- 1 lbs ground turkey
- 4 sliced yellow potatoes
- 1 can of stewed tomatoes
- 1 can of tomato paste
- 1 sliced yellow onion
- 2 cups of frozen okra
- kosher salt
- fresh ground black pepper
- garlic powder
- fresh parsley
- olive oil
- bamboo skewer
- index card
- hot glue gun
THREE SHEETS TO THE WIND!
You need 2 large pans.
Pan 1 – put the vegetables in here (except the tomatoes) and get to cooking! A little bit of olive oil, a little bit of spices…put a lid on it and let the magic do it’s thang.
Pan 2 – Brown the ground turkey. When it is done, spoon it on top of the vegetables. Mix the tomatoes and tomato paste together and spoon on top of the turkey. Put the lid back on and put it on low.
Now, pour 1/4 c olive oil into the pan and let it get back up to heat. Take your mighty tongs and place the eggplant into the pan and cook for 2 minutes per side. Sprinkle with parmesan cheese the last time.
PREPARE THE SHIPS!
Place an eggplant steak onto your plate.
Spoon the turkey and tomatoes around the edges to make the sea
Place the onions, okra and potatoes on top of the eggplant steak
Now hoist your sail!
(for sails, take an index card and cut along the diagonal to make a sail. Hot glue it onto a kebab bamboo skewer. BOOM: sail)