Recipes from the July/August 2012 Issue of EatingWell (Slide 29)
This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless variations on this classic meze (appetizer) in Greece. Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it's a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread.
Recipe: Roasted Eggplant & Feta Dip
Making your own pickled ginger is easy and delicious. Pickled ginger is served as a palate cleanser …View slide
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