Cut through the skin from tip to stem to divide each eggplant into six sections. Cut under the skin of each section to separate it from the seeds.
Remove the seeds with the melon scoop.
Cut notches in the edges of each of the petals, removing enough flesh so that they are well defined. When completed, soak the flowers in a mixture of water and lime juice to prevent them from blackening.
Cut the eggplants into wedge-shaped sections of the size of the leaves desired. Slice away the seeds.
Cut curving openings in the skin of the eggplant to give the appearance of the veins of a leaf. Work from the base to the tip of the leaf.
Cut notches in the two outer edges of the leaf, aligning them attractively with the veins and making the cuts deep enough that the notches are well defined. When finished, soak the leaf in a mixture of water and lime juice to prevent it from blackening.