Slice an egg plant into two. Unfortunately a part was bad and I hence ended up with two unequal pieces. But its not a deal breaker. Make deep crisscross patters on the thicker piece. Do not puncture the skin. Put them in an oven and roast at 160 for about 30 mins or until tender.
Cook a lot of chopped up ripe tomatoes in sesame or olive oil with garlic and a green chilly.
Take the egg plant and scoop out the tender middle part without puncturing the skin. Add these pieces into the tomato sauce and cook till its thicker. Add fresh coriander and season with salt.
Fill the sauce into the “boat” and grate cheese on top. Save a little sauce to serve with the finished dish. If you have two boats, then do the same. I had a lid so placed it on top and grated some more cheese.
Bake in an oven for 30 mins or till soft. Serve hot.