Mediterranean

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.

Starting with an uncovered pan, toast the orzo with butter and onions and then add a combination of vermouth and chicken broth, cooking over moderate heat. Finely grated Parmesan makes the pilaf creamier, and a pinch of nutmeg points up the cheese's nuttiness. The dish is now ready for Mediterranean inspiration.

The distinctive flavors of tomatoes, olives and Gruyere combine to give bok choy a Mediterranean flair.