Cold Brinjal (Eggplant/Aubergine) Salad

In south Africa we call eggplant / aubergine *brinjal*.
Remove the tough, green calyxes and cut the brinjals into thirds or halves to fit your steamer basket.
Steam them over rapidly boiling water until tender, about 5 minutes.
The perfect point of doneness is when a knife will slip easily into the brinjal, but it is not so cooked that the skin wrinkles (this is when the flesh begins to pull away from the skin).
Remove the brinjal from the heat and set aside until its just cool enough to handle (the hotter the brinjal is at this point, the better it will absorb the dressing).
While the brinjal is cooling, whisk together the garlic, olive oil, lemon juice, salt, rosemary and red pepper flakes in a mixing bowl.
Cut the brinjal pieces in half lengthwise, if the bottom ends are very thick, cut these in quarters, cut again to make 5 symmetrical pieces and add them to the dressing, toss well to combine and refrigerate until ready to serve.
To serve, add the black pepper, then taste the brinjal and adjust the seasoning.