Material:

  • Three yellow eggplants
  • one lime juice

Equipments

  • Sharp-pointed knife
  • Carving knife

Directions

  • 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.