Japanese aubergine preserved in a basil pickle

1. Bring the rice vinegar, water, sugar, and salt to the boil.
2. Remove the pan from the heat, add the different types of basil, and cover. Leave to infuse for fifteen minutes.
3. Strain the mixture and cool.
4. Peel four aubergines and pull vacuum the peels with the pickling liquid. Keep the peeled aubergines for another preparation.
5. Steam the peels for seven minutes in a combi-steamer at 90°C to 100% humidity and then cool immediately in ice water.
6. Pass the pickling liquid through a sieve and keep the peels for a different preparation.
7. Cut the remaining four aubergines lengthwise at a thickness of 3mm on a slicing machine.
8. Pull-vacuum the aubergine slices with the pickling liquid with the peels removed.
9. Steam in a combi-steamer for seven minutes at 90°C and 100% humidity.
10. Immediately cool in ice water.

Serving suggestions:

• Use in a dish with components of beef, bone marrow, and tarragon.
• Use in a dish with components of sea bass, tomato, and artichoke.
• Use in a dish with components of sweet pepper, garlic, and onion.