Steamed Eggplant

Preparation info

  • Difficulty

    Easy

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

Ingredients

  • 2 medium-size eggplants (aubergines)
  • 300 ml (10½ fl oz) grapeseed oil
  • 2 garlic cloves, finely sliced
  • teaspoons lemon juice

Method

Repeat the method in Step 02 for the steaming of the eggplant. Once steamed, remove the skin and cut the flesh into 2 cm (¾ inch) rough strips. Set aside until you are ready to finish the dish.