Charred Eggplant with Lychee Salad, Tamarind Miso and Vanilla Sauce. 

Jonathan drew on the Madagascar Vanilla gelato and connected it to the Caribbean, where he worked for almost seven years. He charred eggplant and built a fresh lychee salad to sit on top, making a sauce from tamarind miso and vanilla. He incorporated nearly everything available to him except banana, and acknowledged the dish looked rough mid-preparation: it looks ugly right now, but it's going to come together, I promise. Vanilla is a common savory flavor bridge in Caribbean cooking and Jonathan used it in the sauce to maintain the gelato connection.