Mushroom, Miso & Eggplant Paste

• 2 medium-size eggplants (aubergines)
• 400 ml (14 fl oz) grapeseed oil

Cut the eggplants in half lengthways.

Cut 3 lengthways slits into the eggplant flesh. Put the eggplant halves into a cryovac bag with the grapeseed oil, garlic and lemon juice. Seal the bag and steam for 45 minutes or until tender but not falling apart.

Slice the shiitake mushrooms horizontally into thin discs, lay the slices in a single layer on two baking trays lined with sili