Step 1

Preheat oven to 400F/200C. Heat oil in a small skillet over medium. Fry rosemary until crisp, about 1 minute. Transfer to a paper towel to drain; set rosemary oil aside.

Step 2

Using your mandoline slice eggplants lengthwise to be 1/8 inch thick. Roll eggplant and secure the ends with a toothpick.

Step 3

In a pan, or cast iron skillet, add the eggplant roses one by one to create a floral arrangement look. (Remove toothpicks from eggplant as you place them into the pan), and ensure the eggplant roses are tightly packed. (They will shrink when cooked).

Step 4

Drizzle and paint the eggplant with remaining rosemary oil getting into into all the nooks and crannies. Season with the juice of 1/2 lemon, sea salt and pepper.

Step 5

Bake for 20 minutes. Then remove from oven, paint with more olive oil, and return back to oven to cook for another 20 minutes, or until soft and supple.

Step 6

Sprinkle eggplant bouquet with fried rosemary and more sea salt to sprinkle.