Eggplant Fries With Savory Yogurt Sauce

You can't get more Mediterranean and less complicated than this dish. Surely, even eggplant haters would look at this dish and think, why am I salivating? Of course they would. This is just beautiful to behold and so satisfying to scoop up onto a piece of toasted sourdough bread and call it lunch! Or dinner. Or a wonderful appetizer. You decide how and when to serve it. I'm just saying, the weekend is coming and you may want to invite friends over. Want the recipe? Click here.

Prepare this in the morning, pop it in the refrigerator, pull it out an hour before everyone shows up, open a bottle of sparkling rose and wait. Just before everyone shows up, toast some bread, and carry everything to your patio table or kitchen island. Make a big deal of dressing it with the basil, olive oil and pomegranate molasses, then offer your guests a serving spoon with which to pile the goodness onto the toast. You are brilliant!

How to make this show-stopping dish is even easier than it is to eat it. Drizzle the veggies with olive oil, salt and pepper and broil until they're soft and golden-brownish. Set all that aside. Layer things up, and poof! You're a kitchen magician! Here's the recipe.

To serve, have it your way. Serve on individual plates as a hearty vegetarian entree, or as a big scoop-your-own appetizer. Your guests can scoop up the goodies onto toasted bread. I usually serve it this way. You can pair it with a charcuterie board (just meats and cheeses) and there's dinner!

Add a charcuterie board and a green salad for a thoroughly satisfying dinner!