Chop up the bacon and fry over medium heat in a skillet
When the bacon has rendered out and becomes crisp then remove it from the pan and drain on paper towels
Save all of the bacon grease in the skillet
Peel and use a julienne peeler or knife to slice the aubergine into noodle-like strips
Cook it in the bacon grease until it softens
As the aubergine cooks it will soak up all the bacon grease
Create a well in the centre then add the butter
Stir the aubergine strips so that they become coated with the melted butter then mix in the minced garlic
Pour the 85 ml of double cream into the pan
Add the apple cider vinegar and lemon juice then stir together
Add the 3 tbsp of grated parmesan cheese and stir
Mix in about half of the bacon
Serve with the remaining bacon sprinkled on top
Enjoy!
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