AI-Chip Stack

Name: AI-Chip Stack
Yield: 4 people
Ingredients: 2 aubergines; 2 zucchinis; 1 red chili pepper; 2 tbsp chili oil; 1 preserved lemon (Moroccan or homemade); 2 cloves garlic; 4 tbsp olive oil; salt and pepper; 1 tbsp white wine vinegar; 1 bunch coriander

Based on:

TypeSide dish

Serves4 people

DateSeptember 14, 2026

Stacked vegetables as AI chips, sharp and sour, a side dish full of tension and competition.

A sharp, layered salad of thin roasted aubergine and zucchini slices stacked like microchips, with bright red chili oil and preserved lemon. The plate shows a stack of chips, nodding to the AI chip debate: whoever wins the stack, wins it all. Taste: tension between sour and spicy, like the US-China struggle.

Ingredients

2 aubergines
2 zucchinis
1 red chili pepper
2 tbsp chili oil
1 preserved lemon (Moroccan or homemade)
2 cloves garlic
4 tbsp olive oil
salt and pepper
1 tbsp white wine vinegar
1 bunch coriander

Method

Preheat the oven to 220°C.
Slice the aubergines and zucchinis lengthwise into thin slices, about 5 mm.
Place the slices on baking paper, brush with olive oil, sprinkle with salt and pepper.
Roast for 20 minutes until golden and soft, turning halfway.
Finely chop the garlic and mix with chili oil, white wine vinegar, and a little juice from the preserved lemon.
Cut the preserved lemon into thin half-moons.
Let the vegetables cool to lukewarm.
On each plate, build a stacked tower: alternate aubergine, zucchini, and lemon slices like a chip stack.
Spoon the chili-garlic dressing over the stack.
Garnish with coriander.

Serving notes

Serve on a square plate for the 'chip' effect.
Tilt the stack slightly, like a toppled tower, for extra tension.