Harissa Glazed Eggplant Stacks

Preheat the oven to 425°F and place oven rack in the middle of the oven. Trim the eggplant(s) and slice into 1 inch rounds. Trim the zucchini(s) and slice into 1 inch rounds. Pick and roughly chop the mint leaves. Zest and halve the lemon(s), juice one half (1 lemon), and cut the other half (1 lemon) into wedges. Peel and slice the garlic. Add lemon zest, just half the harissa paste, cumin, agave, 1 tsp (2 tsp) olive oil, and pinch of salt to a bowl and whisk the harissa marinade.

Add sliced eggplant and sliced zucchini, 2 tbsp (4 tbsp) olive oil, and ½ tsp (1 tsp) salt to a large bowl, and toss. Place vegetables on a baking sheet and roast until soft in the middle and brown at the edges, 25 to 30 minutes, flipping halfway through. Remove from the oven and brush with the harissa marinade. Set the oven to broil and return baking sheet to the oven until the harissa marinade is fragrant, 1 to 2 minutes. TIPS:You may need to use 2 baking sheets for the 4 person recipe. All broilers are different, so watch carefully to ensure vegetables don't burn.

Rinse and sort the lentils. Add lentils, 2¾ cups (5½ cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 20 to 25 minutes. Drain any remaining water. TIP: To “sort” means to look for and discard any naturally occurring debris or stones.

Add 2 tbsp (4 tbsp) olive oil to a small nonstick skillet over low heat. Add sliced garlic, and cook until golden brown, 2 to 3 minutes. Remove garlic with a slotted spoon, transfer to a paper towel, and sprinkle with salt. Reserve the leftover garlic oil. Add lemon juice, just half the garlic oil, and a pinch of salt to the lentils, and stir.

Divide garlicky lentils between plates. Top with harissa roasted eggplant and zucchini. Dollop with yogurt and any remaining harissa paste. Sprinkle with chopped mint and crispy garlic. Serve with lemon wedges. Enjoy!