Charred Eggplant Dip
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.