Steamed Eggplant

• 2 medium-size eggplants (aubergines)
• 300 ml (10½ fl oz) grapeseed oil<

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.