Get the Recipe
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.