Spicy eggplant–goat cheese sandwiches: Whisk together mayonnaise and harissa* and spread on split crusty rolls. Fill sandwiches with goat cheese, arugula, and grilled eggplant slices.
*North African chile and spice paste; available at well-stocked grocery stores.
Turkish-style eggplant cream: Pierce 2 whole eggplants with a fork and roast in a 425° oven until very tender, 45 minutes. Cool, then scoop out pulp. Melt 2 tbsp. butter in a saucepan over medium heat. Whisk in 2 tbsp. flour and cook until lightly browned, 1 to 2 minutes. Slowly whisk in 1½ cups milk and cook, whisking, until thickened. Purée milk mixture in a food processor with eggplant pulp, ½ cup shredded kasseri cheese*, salt, pepper, and a squeeze of lemon. Serve eggplant sauce with lamb kebabs.
*Buy in the specialty cheese section.