Peel and cut  eggplants into 4cm slices. Sauté in a pan, than add finely diced carrot and celery along with the lamb gravy and let cook slowly.

Peel onions and blanch it in boiling water, then dry and  sautè in a pan.

Take 1 kg of black prunes, cleaned and sliced into 2 cm rounds. The remaining plums should be caramelized in cane sugar and cooked for a few minutes, then blended into an emulsion.

Cook the filets of lamb in a thermostatic bath at 54°C for 45 minutes. Then wrap in a slice of white bread and flash cook in a pan. Place the slices on a plate, than top with first the eggplant, the spring onions, and then the prunes.