Very well worth the effort (I could eat a few portions of these..) 
Le Millefeuille d'aubergine (Layered Eggplant)
100g diced aubergines
Salt
- Saute the diced aubergines in olive oil.
- Drain on paper towels and season with salt to taste.
25g carrot, steamed
Olive oil
Pinch of raz el hanout
- Mash the carrot and stir in the olive oil and raz el hanout.
1 onion, minced
1/4 clove of garlic, crushed
1/8 tsp ground cumin
1/2 tsp chopped fresh coriander
A:
1 vine-ripened tomato, skinned, de-seeded and diced
5g sweet red wine vinegar
1/2 tsp olive oil
2.5 parsley leaves, chopped
- Saute the onions and garlic.
- Add the cumin and coriander.
- Toss in ingredients A and mix well.
1/2 an aubergine, sliced lengthwise using a mandoline
Tempura flour
Salt
- Dredge the aubergine in tempura flour.
- Deep fry until crispy.
- Drain and season with salt.
To Assemble:
Whole cumin seeds, toasted
Fleur de sel
- Lay one aubergine chip onto a plate.
- Top with aubergine, tomato mixture, carrot, cumin seeds and fleur de sel.
- Repeat layers to form a millefeuille.
- Admire handiwork then demolish.
(Recipe from here)
