Charred Buckwheat and Eggplant Fritters with Garlic Yogurt

Score the eggplant deeply on all sides with a knife. Place directly over a gas flame or under a preheated broiler set to high. Char, turning occasionally, for 8-10 minutes until the skin is blackened and the flesh collapses and turns soft.

Transfer to a cutting board and let cool for 5 minutes. Halve lengthwise and scoop the charred flesh into a colander. Let drain for 5 minutes, then press gently to remove excess liquid. Chop finely and set aside.

Rinse the buckwheat in a fine-mesh strainer under cold water until the water runs clear. Combine with 2 cups water in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the water is fully absorbed and the grain is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and spread on a plate to cool. Note: Ensure cooked buckwheat cools to room temperature within 2 hours before combining with other fritter ingredients.

Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the water is fully absorbed and the grain is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and spread on a plate to cool.

While the buckwheat cools, finely mince the garlic cloves. Grate the lemon zest and squeeze out 2 tablespoons of juice.

[" The raw garlic in dairy base should not sit at room temperature for more than 2 hours total (including preparation and serving time); if ambient temperature exceeds 90°F, limit to 1 hour."]

In a large bowl, combine the chopped charred eggplant, cooked buckwheat, eggs, flour, and salt. Mix until the mixture holds together. Season with black-pepper.

Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat until the oil shimmers.

Divide the mixture into 8 portions. Form each into a loose patty about 3 inches wide and 1/2 inch thick. Carefully place 3-4 patties in the hot skillet without crowding.

Cook for 4-5 minutes per side until deeply golden and crispy at the edges. Transfer to a paper-towel-lined plate. Repeat with the remaining portions, adding more oil if needed.

Arrange the hot fritters on a platter. Drizzle generously with the garlic yogurt sauce and finish with an extra squeeze of lemon and a pinch of flaky salt, if you like.