Corsica-Style Aubergine Boats

Prepare the tomato sauce.

In a skillet or pan over the lowest heat possible, add olive oil.

Add in garlic, chili flakes and Italian seasoning.

The garlic should barely be sizzling.

If the garlic is sizzling, the heat is too high.*

Let the oil infused with the ingredients for about 10 to 15 mins or until the garlic starts to brown.

Remove from heat and transfer into a bowl of canned diced tomatoes.

*You can pass the oil mixture thru a fine sieve to catch all the garlic, chili and seasonings.*

Prepare the aubergines.

Bring a pot of water to a rolling boil.

Slice the eggplants into halves.

Gently place the eggplants into the boiling water.

Boil for about 20 mins or until the flesh is fork-tender.

Remove from heat and set aside to cool down slightly.

Once the eggplants are cool enuff to handle, carefully scrape the flesh out while keeping the skins intact.

Transfer the flesh into a bowl.

Add in the rest of the ingredients.

Taste and adjust for seasonings.

Mix to combine well. Mix, mix, mix.

Transfer the mixture onto the skin to resemble boats.

Freeze for at least 30 mins.

Preheat oven to 180 degree celsius or 360 fahrenheit.

Transfer the eggplant boats onto a baking tray lined with parchment paper.

Wack into the oven and bake the eggplant boats for about 20 mins or until the cheese starts to melt.

Remove from the oven.

Add tomato sauce onto serving plates.

Place the baked eggplant boats on top of the tomato sauce.

Garnish with a sprinkle of nori flakes.

Serve immediately.