For a long time, I could never get into eggplant. It always seemed mushy and bitter to me, and preparations were often oily, so I tended to avoid it. But then I discovered long, skinny varieties of eggplant from Asia (you often see them at farmers' markets) that come in all different colors, have a thinner skin, and less bitter seeds. Their flavor is more mild and delicate, and they just might convert you, too.
Why I Picked This Recipe: Two words: creamed feta. The idea, from a chef I pretty much implicitly trust, was too intriguing and delicious-sounding to pass up.
What Worked: As a late summer/early fall dish, this was wonderful: the grilled eggplants come out tender and succulent and taste quite nice at room temperature set out on a table outside. The feta—mashed up with thick yogurt and flecked with fresh herbs—makes for a creamy, salty accompaniment to slather on flatbread.
What Didn't: Not exactly a complaint, but the amounts in this recipe make for far more creamed feta than is necessary. I enjoyed having it in the fridge for a couple days, but if you'd like, you can make less.
Suggested Tweaks: Adding more herbs. You could easily double or triple the amount of parsley, basil, and mint in the feta mixture and it would only improve.
Adapted from Nigel Slater.
About the author: Blake Royer has been writing for Serious Eats since 2007. He is the Creative Director at Jamco Creative in Chicago. You can follow him on Twitter: @blakeroyer.