Coal Stack with Scarcity Sauce

Ingredients

• 2 large eggplants
• 200 g black lentils (beluga or puy)
• 2 cloves garlic
• 2 tbsp olive oil
• 150 g Greek yogurt
• 1 lemon
• salt to taste
• freshly ground black pepper

Method

1. Cook the lentils according to package instructions, drain and let cool.
2. Slice the eggplants into thick rounds, about 1.5 cm. Brush with olive oil and sprinkle with salt.
3. Grill the eggplant slices in a grill pan until dark and tender (about 3-4 minutes per side).
4. Finely chop the garlic and mix into the yogurt with some lemon zest and juice, salt and pepper.
5. On each plate, stack three slices of eggplant, alternating with a spoonful of lentils. Build a compact, dark pile.
6. Top each stack with a small spoonful of yogurt as a 'bright spot'.
7. Serve immediately, with a lemon wedge if desired.

Serving notes

• Serve on a white plate so the dark stacks stand out.
• Let the yogurt gently run down, like a small plume of smoke.