Put the smoked oil, lemon juice and garlic into a large cryovac bag. Sit the bag inside a container with the ends folded over to allow easy access to the oil. Peel the eggplants one at a time and immediately dice into 2 cm (¾ inch) square cubes. Put the eggplant cubes straight into the oil before they have a chance to oxidise. Repeat until all the eggplant has been used. When choosing the eggplant, freshness is imperative so that the seeds are very small and have not turned black inside the eggplant. If you cannot find super-fresh eggplants avoid using the more seeded parts of the eggplants. In this case you may need three or more eggplants. All these steps are important to keep the eggplant white.
When the eggplant is submerged in the oil, seal the bag then
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