I fell in love with eggplants at an early age. Growing up in an Iranian household, eggplants were often blistered on the grill or smashed into dips laced with sizzled mint and salty Kashk, a dry, fermented yogurt product from the Middle East that gets rehydrated with water.
I crave them regularly when the hot summer months roll around—and now that we're in the peak of summer, there is a variety of eggplants to choose from at the market.
One of my favorites, the Japanese varietal is perfect for the grill. I simply rub it with a spice mix made up of cinnamon, cumin, coriander and cardamom, then throw it on the grates for a touch of smoke. A finishing drizzle of lemony yogurt and a bright salad of tomato and cucumber make this a summer dish to be remembered.
To learn more, read "Aubergine Dream."
Grilled Spiced Eggplant with Yogurt and Tomato-Cucumber SaladRecipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes