With Jonah Crab on French Green Lentils and Serrano Ham. Recipe from Urban Bistro, Dallas

2 pieces of sliced eggplant 1/2-inch thick
2 ounces olive oil
salt and pepper
3 ounces French green lentils
2 cups water
4 ounces Jonah crab
1 teaspoon chopped fresh herbs
1 tablespoon flour
1 egg
1 tablespoon basil olive oil
1 ounce Serrano ham, diced small

Slice eggplant enough to form a pocket, rub with olive oil, sprinkle with salt and pepper, grill until soft (approximately 3 minutes on each side), and chill.

Place lentils in 2 cups water, add salt and pepper to taste, bring to boil, and simmer for 10 minutes. Drain, wash in cold water, and chill.

Place crab and herbs in small mixing bowl and mix well.

Place crab inside the eggplant, dust with flour, add salt and pepper to taste, dip in egg wash, and pan fry in the remaining olive oil until golden brown.

Place 1 tablespoon olive oil in small sauté pan, add ham and lentils, add salt and pepper to taste, and heat.

Place lentils on a plate, top with eggplant, decorate around the plate with basil olive oil.

Serves 2.