Prepare the eggplant: Grill the eggplant with its skin on until it is fully charred. Place in a covered container for 20 minutes to steam. Peel the skin off and cut the eggplant into 1-inch (2.5 cm) cubes. Place in between the sheets of kombu, salt to taste, and let sit for 4 hours.
Eggplant with Egg Yolk, Black Garlic and Cherry Blossom by Flynn McGarry
US chef Flynn McGarry was crowned as a culinary prodigy at the tender age of 12 and opened his first restaurant, Gem, in New York city aged just 19.
This vegetarian recipe from McGarry features in the Phaidon publication Today's Special, where 100 emerging chefs around the world were selected by culinary leaders.
McGarry was chosen by chef Hugh Acheson, and is described as "an attentive and intensely thoughtful chef who is only just beginning to share his gifts".