For eggplant sauce, bring ingredients and 250ml water to the boil over high heat in a saucepan, then reduce heat to low until sauce reaches 75°C (10 minutes). Set aside to infuse (2 hours). Strain through a fine sieve and top up with water to make 350ml. Cool. 30 minutes before steaming, marinate eggplant in 100ml sauce in a deep tray, turning occasionally.

Meanwhile, for black garlic seasoning, combine ingredients with a pinch of salt and grind with a mortar and pestle to a fine powder.

For purée, add bread and 250ml water to a blender and leave to soak (1 minute). Add almonds and blend until smooth. With motor running, add oil in a thin, steady stream until mixture is thick. Season with lemon juice and 1 tsp salt, adding extra water if needed. Cover and set aside.

For dukkah, dry-roast spices in a frying pan over medium heat, stirring occasionally, until fragrant (2 minutes). Coarsely grind with a mortar and pestle, then combine with remaining ingredients and ½ tsp salt.

Preheat a charcoal barbecue to medium-high and preheat a steamer over high heat. Steam eggplant in a steamer basket until almost tender (10 minutes). Transfer to barbecue and grill, cut-side down, until tender and lightly charred (4-6 minutes).

To serve, warm remaining sauce over low heat in a small saucepan. Spoon almond purée over eggplant and top with dukkah. Pour sauce around, sprinkle with black garlic seasoning and top with sliced black garlic.