Appetizers

Charred Eggplant Dip

Recipe Photo: Charred Eggplant Dip
Source of Recipe
Boston Globe, July 29, 2009
Serves/Makes/Yields
6

The same way bell peppers char nicely on a grill, the skin on eggplant does, too; grilling makes the skin easy to remove. Don’t light a grill specially for this because you can also char the eggplant under a broiler or over a gas burner. This dip mixes the coarsely chopped flesh of the eggplant with garlic (try using a Microplane grater to chop the cloves), parsley, olive oil, vinegar, and crushed red pepper. If you do light the grill, place the eggplant over the hottest spot. Serve the spread at room temperature, accompanied by crackers, breadsticks, or a crusty loaf.

Grilled Eggplant with Chevre

Grilled Eggplant with Chevre
Source of Recipe
Boston Globe, July 29, 2009
Serves/Makes/Yields
4

If you have native tomatoes, slice them and set on thick slices of grilled, crusty bread. Top with the eggplant-chevre mixture. 

Peasant Caviar (Eggplant Puree)

Recipe Photo: Peasant Caviar (Eggplant Puree)
Source of Recipe
Boston Globe - August 2, 2009
Serves/Makes/Yields
Makes about 2½ cups

Best served at room temperature or lightly chilled, eggplant purees can fill many roles -- appetizer dip for toasted pita or fresh vegetables, anchor of a meze platter, relish to dress up simply cooked meat or fish, or hearty vegetable side dish.

Greek-Style Eggplant Puree with Yogurt

Greek-Style Eggplant Puree with Yogurt
Source of Recipe
Boston Globe - August 2, 2009
Serves/Makes/Yields
Makes about 3 cups

Best served at room temperature or lightly chilled, eggplant purees can fill many roles -- appetizer dip for toasted pita or fresh vegetables, anchor of a meze platter, relish to dress up simply cooked meat or fish, or hearty vegetable side dish.

Grilled or Roasted Eggplant (for puree recipes)

Recipe Photo: Grilled or Roasted Eggplant (for puree recipes)
Source of Recipe
Boston Globe - August 2, 2009
Serves/Makes/Yields
Makes about 2 cups

The cuisines of most Mediterranean and Middle East countries include some type of eggplant salad. The purple orb is usually grilled or roasted, mashed or pureed, and seasoned with olive oil and lemon, at a minimum. In this most basic form, the dish is often called “peasant caviar,” presumably because after grilling or roasting, this pedestrian vegetable assumes a rich, lush -- patrician, if you will -- texture.

Italian-Style Eggplant Puree with Tomatoes and Basil

Italian-Style Eggplant Puree with Tomatoes and Basil
Source of Recipe
Boston Globe - August 2, 2009
Serves/Makes/Yields
Makes about 2½ cups

Best served at room temperature or lightly chilled, eggplant purees can fill many roles -- appetizer dip for toasted pita or fresh vegetables, anchor of a meze platter, relish to dress up simply cooked meat or fish, or hearty vegetable side dish. 

 

Garlic-Oregano Grilled Pita Bread

Recipe Photo: Garlic-Oregano Grilled Pita Bread
Source of Recipe
Gourmet | August 2009
Serves/Makes/Yields
Makes 6 servings

Pita rounds spring to life after just a couple of minutes on a hot grill: The dimpled surfaces of the flatbread crisp up in a nice contrast with their soft interiors (be sure to buy the pocketless kind of pita, which is fluffier than pita that is meant to be split and stuffed). A shake of crunchy kosher salt and a brush of garlicky olive oil flecked with oregano knocks them out of the park.

 

Quesadillas

Quesadillas
Source of Recipe
Cook's Illustrated, March & April 2005
Serves/Makes/Yields
Makes 2 (8 inch) flour totillas

Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. We advise against using sharp or aged cheddar cheese in this recipe, as both tend to separate and turn greasy. Serve the quesadillas with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.

 

Vegetable Latkes

Recipe Photo: Vegetable Latkes
Source of Recipe
Cookie | May 2009 by Victoria Granof
Serves/Makes/Yields
Makes 6

This lighter take on the classic recipe will be gobbled up as quickly as the original—and is still best served with applesauce and sour cream.

Quiche in Prosciutto Cups

Recipe Photo: Quiche in Prosciutto Cups
Source of Recipe
SELF | December 2009 by Jennifer Iserloh
Serves/Makes/Yields
Makes 8 servings

Haute ham and eggs! These appetizers are protein-rich, and cutting out the crust makes them incredibly low-cal.