For the baba ganoush:
Hold the eggplants over a gas flame until blackened all over (alternatively char them using a grill or broiler). Put them in a large bowl and cover with cling film. Set aside for a few minutes, then wash off the blackened skin and scoop out the flesh.
Place in a food processor with the other ingredients apart from the herbs. Blend until smooth but with a little texture. Remove from the processor and season to taste with salt and pepper. Sprinkle over the fresh herbs and serve.
For the lentils and grilled eggplant:
Heat a large ridged griddle pan. Place the eggplant in a bowl and add the oil, garlic and parsley. Mix to coat.
Place the slices of eggplant onto the hot griddle pan and cook for 1–2 minutes on each side.
Mix the lentils with the remaining ingredients and season with salt and pepper.
Put the griddled eggplants onto a serving plate and pile the lentil mixture on top.
For the eggplant fritters:
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 350ºF (a cube of bread should turn brown in one minute when dropped in).
Mix the flour with a little water to make a smooth batter. Dip the eggplant pieces into the batter to coat. Deep-fry in batches for 3–4 minutes, or until golden. Leave to drain on kitchen paper.
Mix the lemon zest, parsley and chilli together. Sprinkle over the deep-fried eggplants and grate over the salted ricotta.