Smoking Hot Eggplant

Eggplant can be a hard sell. Some don't like its' oily flavor after it has been fried. Others are turned off by its' bitter aftertaste. Yet, done right eggplant can be addictive. The flesh can be sweet and creamy .Eating it this way  can convert even the most adamant of eggplant haters.

Melissa Clark knows this and explored it in her weekly New York Times Dining column , A Good Appetite yesterday. She has come up with the best recipe for eggplant  a creamy dip.Instead of making it part of the main meal she turns it into an appetizer, right in time for fall get togethers and even tail gating parties.This is not baba ghanoush, she claims, this is different because it doesn;t have the usual tahini added..,She combinesthe eggplant instead with a mellow Greek yogurt and olive oil,  then spices it  with garlic and spikes it  with freshly squeezed lemon juice.She recommends adding more olive oil to the dip as well as crunchy pomegranate seeds and mint for color and flavor.

The secret is how to cook it. Ms. Clark chars the eggplant until  the skin blackens and as she puts it, the flesh collapses in on itself.Use a wood or charcoal fire as opposed to a gas grill or gas oven, Doing such won;t sear it. The skin will turn to ash and the steady long time over the fire helps to slow cook the flesh.This process also allows the meat to absorb the smokey flavor of the skin, giving it a nice rich flavor. Then it's just peeling off the skin and pureeing the flesh until it's smooth. You can use the grill to make homemade pita, chips as Ms CLark did. These are the perfect mate to the dip.

Even the most averse eggplant hater will love this smokey dip. It's rich and creamy without being overpowering.It's a good introduction to eggplant and especially its' earthy ,sweet taste.

K S S Keep Salads Simple

This is the season for salads. It's a great time to take advantage of all the bountiful harvests out there. The best part of any summer salad is its' easiness . Don't overthink them. Keep them simple and tasty.It means less time in the kitchen and more time at the patio table.

Sometimes just one ingredient can make an entire salad.Take tomatoes or celery for example. A great accompaniment to any barbecued meat is a tomato salad. All you need are three or four vine ripes , sliced and mixed with a simple olive oil and lemon dressing. Mince up a garlic clove and add some oregano along with salt and pepper for flavoring..A chilled tomato salad is  even good spooned on slice s of Italian or French bread. Celery salad is one of the easiest to make as well. Chop up seven or eight stalks,  and again, just mix with  a dressing of only olive oil , lemon, salt and pepper.

Even a classic garden salad is a breeze to whip up.Use  iceberg lettuce and any kind of tomato along with a homemade French dressing.This last is just taking half a cup of mayo with three to four tablespoons of ketchup.Stir tiogether until well blended and then pour over salad. If you want something with a more exotic flavor add some tuna in olive oil along with some pitted black olives  to your salad. This makes a nice simple salad Nicoise without all the other ingredients. You can also try adding in canned salmon, chicken, or turkey to any kind of greens from arugula to baby spinach  to a field mix.

Now is the time for simple dishes that are tasty and cool. An easily made salad with one or two ingredients is all you need . It's a great way to eat both delicious and healthy during these steamy days.