Try these quick ideas for using the season’s best fruits and vegetables
Grilled eggplant and mozzarella salad: Brush eggplant slices with olive oil and grill over medium heat (350° to 450°) until tender, 10 to 15 minutes. Whisk together 1 tbsp. chopped preserved lemons, 1 tsp. lemon juice, and ¼ cup olive oil with salt and pepper to taste. Drizzle dressing over alternating slices of fresh mozzarella and the eggplant. Season with salt and pepper and sprinkle with chopped flat-leaf parsley.
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.